Meals and Courses

Spinach Tortelloni, Walnut and Blue Cheese Gratin

cook 10 mins
Tags: Quick eats
  • 300 g (10 oz) pack fresh spinach and ricotta tortelloni
  • 375 g (12 oz) pot fresh cheese sauce
  • 1 teaspoon ground nutmeg
  • 50 g (2 oz) fresh wholemeal breadcrumbs
  • 50 g (2 oz) walnuts, roughly chopped
  • 75 g (3 oz) blue cheese, very well crumbled
  • simple salad, to serve
  • Cook the tortelloni in a large saucepan of lightly salted boiling water for 3 minutes, or according to the packet instructions. Drain well, then return to the pan. Add the cheese sauce and ground nutmeg and heat through.
  • Transfer to a shallow gratin dish and level the top. Mix the breadcrumbs with the walnuts and blue cheese, then scatter over the pasta.
  • Cook under a preheated hot grill for 2–3 minutes until the top is golden and melted. Serve with a simple salad.
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