Treat your family to a delicious midweek meal with Batch Lady’s Chorizo tortellini bake recipe
IN this hot weather, no one wants to spend ages in the kitchen, which is why this week I’ve got two midweek meals that are delicious and quick to put together.
You’ll have dinner time covered on those days you want to be outside enjoying the sunshine.
My chorizo tortellini bake only requires you to make a tomato sauce and then stir through fresh tortellini, while one-pan harissa cod is one of my fave “no-cook bag” recipes – you just add everything to a freezer bag and freeze flat.
So simple and so tasty.
Happy batching.
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Chorizo tortellini bake (serves 4)
Prep time: 10 minutes
Cook time: 1 hour
YOU NEED:
- 1 tsp olive oil
- 80g chorizo, diced
- 1 red onion, diced
- 3 tsp frozen chopped garlic
- 1 large handful fresh basil
- 500g passata
- 2 x 400g tins chopped tomatoes
- 600g fresh spinach and ricotta tortellini
- 2 x 125g mozzarella balls
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METHOD: To a large saucepan, add the olive oil and place on a medium heat.
Fry the diced chorizo and cook until lovely and golden.
Once golden, add in the diced red onion and frozen garlic and cook until soft.
Add the fresh basil leaves and cook for one minute.
Pour in the passata and chopped tomatoes and allow the sauce to bubble away for 15 minutes.
Then remove from the heat and leave it to cool.
Once cooled, pour in the fresh tortellini and mix well.
Pour into an ovenproof dish and then tear the mozzarella and sprinkle over the top.
Ready to freeze: Wrap up well in cling film and tin foil and place in the freezer.
Ready to cook: Remove from the freezer and leave to fully defrost.
Once defrosted, place in a preheated oven to 180C/160C/gas mark 4 and cook for 30-35 minutes until golden and bubbly.
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Serve and enjoy.
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