Rainbow Tortellini Bake

Rainbow Tortellini Bake
  • Prep Time: 15
  • Total Time: 65
  • Servings: 6

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About this Recipe

With a perfect blend of various cheeses and vegetables make this pasta a success at the dinner table.


1 (350 g) Package Olivieri® Rainbow Tortellini with Cheese
2 tbsp (30 mL) Olive oil
.5 Red onion, chopped
1 (227 g) Package white mushrooms, sliced
2 Cloves garlic, minced
4 cup (1 L) Baby spinach
.5 (175 g) Package Maple Leaf® Natural Selections® Hardwood Smoked Salami
1 (300 mL) Container Olivieri® Creamy Rosé Sauce
.5 cup (125 mL) Milk
.25 cup (60 mL) Mascarpone or Cottage cheese
1.5 cup (375 mL) Grated Mozzarella cheese
1 tbsp (15 mL) Chopped parsley
2 tsp (10 mL) Chopped fresh oregano
.5 cup (125 mL) Grated Parmesan cheese


PREHEAT oven to 375°F (190°C).

HEAT olive oil in a large skillet over medium-high heat. Add onion, mushrooms and garlic. Cook until soft and fragrant, about 5 minutes. Add the spinach and salami and cook for 2 minutes longer. Remove from heat. Stir in pasta, rosé sauce, milk, mascarpone cheese, ½ cup (125 mL) mozzarella cheese, parsley and oregano.

SPOON the pasta mixture into an 8x8” (2L) baking dish. Sprinkle with the remaining cheese. Cover with aluminum foil and bake for 20-25 minutes. Uncover and continue to bake for another 10-15 minutes or until bubbly and golden brown.


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