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How to make Chicken and spinach tortellini bake

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 625g pkt spinach & ricotta tortellini
  • 490g jar three cheese pasta bake sauce
  • 2 cups Coles RSPCA Approved Shredded Roast Chicken
  • 60g baby spinach leaves
  • 250g cherry tomatoes, halved

Method

  • Step 1 Preheat oven to 180°C. Grease a 12-cup (3L) ovenproof baking dish. Cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return to the pan.
  • Step 2 Add the pasta bake sauce, chicken and spinach and stir to combine. Spoon into prepared dish and arrange tomato over the top. Season.
  • Step 3 Bake for 20 mins or until heated through and tomato softens slightly.