- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Pasta is always a favourite, but to really hit the spot on chilly nights it has to be hearty, cheesy and hot from the oven. Try this fresh new twist on the classic pasta bake.
Ingredients
- 630g pkt ricotta & roast vegetable tortellini
- 80g (1/2 cup) frozen peas
- 1 tablespoon olive oil
- 1 red onion, halved, thinly sliced
- 150g sliced leg ham, coarsely chopped
- 300ml ctn thickened cream
- 2 teaspoons cornflour
- 1 tablespoon water
- 100g (1 cup) shredded cooked chicken
- 40g (1/2 cup) coarsely grated smoked cheddar
- 55g (3/4 cup) fresh breadcrumbs
Method
- Step 1Preheat oven to 200°C. Cook tortellini in a large saucepan of salted boiling water following packet directions. Add the peas in the last 30 seconds of cooking. Drain and return to the pan.
- Step 2Meanwhile, heat the oil in a saucepan over medium-high heat. Cook onion and ham, stirring often, for 5 minutes or until onion softens. Add the cream and bring to the boil. Reduce heat to low. Combine the cornflour and water in a bowl. Add to the pan. Cook, stirring occasionally, for 5 minutes or until the sauce thickens. Season with pepper.
- Step 3Stir the sauce and chicken into the tortellini mixture. Transfer to a 2L (8-cup) capacity baking dish. Sprinkle with the cheddar and breadcrumbs. Bake for 20 minutes or until golden.
- Low carb
- Low sugar
Nutrition
3035 kj
Energy
48g
Fat Total
25g
Saturated Fat
4g
Fibre
32g
Protein
159mg
Cholesterol
1242.82mg
Sodium
6g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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