We Heart Fresh Produce

Cauliflower cheese tortelloni

Cauliflower cheese tortelloni

Ingredients

  • 1 large cauliflower (about 850g), trimmed and cut into small florets
  • 300g pack fresh cheese tortelloni
  • 500g tub fresh cheese pasta sauce
  • 225g pack fresh baby spinach leaves
  • 150g cherry tomatoes, halved
  • 150g pack mozzarella, drained and torn into small pieces

Method

  1. Preheat the grill to medium. Bring a large saucepan of salted water to the boil and add the cauliflower. Cook for 3 minutes, add the tortelloni and cook for a further 5 minutes or until the pasta is cooked and the cauliflower is tender. Drain well, reserving 100ml of the cooking liquid, and tip into a 2.5-litre gratin dish.
  2. Heat the cheese pasta sauce in a pan. Add the spinach leaves and the reserved cooking liquid and stir until the spinach wilts.
  3. Pour the sauce over the pasta and cauliflower, and scatter with the tomatoes. Drain the mozzarella, then tear into small pieces and scatter over the top. Grill for 5 minutes or until golden and bubbling. Perfect served with a crisp green salad.
 
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Proud members of the Fresh Produce Consortium

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Proud members of the Fresh Produce Consortium