If making ahead of time, refresh the pasta under cool running water until cold. Complete step 2 then cover and chill until required. Bake at 180C (160C fan forced) for 20-25 min or until heated through and cheese is lightly golden and bubbly.
625g fresh veal tortellini
575g Cheese & Tomato Pasta Bake Sauce
½ cup crumbled soft feta, like Danish
¾ cup grated mozzarella cheese
½ cup shredded or grated parmesan cheese
Preheat oven to 220C (200C fan forced). Grease an 2L capacity casserole dish with cooking spray. Cook tortellini in a large saucepan of boiling water according to packet instructions or al dente. Drain and return to saucepan.
Add the pasta sauce and half of the feta to the tortellini and stir to combine. Spoon mixture into prepared casserole dish and sprinkle with combined mozzarella and parmesan. Season with black pepper.
Bake in the oven for 8-10 min or until cheese melts and is lightly golden. Remove from oven and sprinkle with remaining feta. Serve with herb bread and salad. Garnish with fresh basil leaves.