Baked Tortellini with Tomato, Olives & Ricotta.

I am dying to post something hugely greasy and unhealthy, okay what I REALLY mean is that I want to EAT something hugely unhealthy like this mouth watering Southern fried chicken recipe in one of my older Masterchef Australia magazines where they went to America. However.... my Mum & I are still trying to be 'good' and are trying out all the recipes in our Weight Watchers magazine first so low and behold here is another one of my 'healthy' posts!

I do have my Mum to thank for cooking this lovely dish as I have been sick so have been sitting back being as lazy as I can be, so I guess maybe it's a blessing I haven't given in to temptation & sat there with some fried chicken goodness....

 Notes
Because my lovely Mum cooked it with love I don't have one bad word to say about this dish! It was very tasty and I enjoyed it very muchly :)

The only thing she mentioned was that next time she will probably buy the ricotta from the deli, rather than bought in an air tight tub from the refrigerator section as it was quite soft & didn't harden up in the oven at all.

Lastly, if you are trying to be 'good' too, then this recipe Serves 4 and is 9 ProPoints values per serve. The recipe says to serve this with a 0 ProPoints value salad made with rocket and shaved fennel, and drizzled with balsamic vinegar.

Serves 4

Ingredients

- 1 tbs of olive oil

- 1 brown onion, finely chopped

- 1 carrot, finely chopped

- 1 celery stick, finely chopped

- 2 garlic cloves, crushed

- 2 x 400g cans of diced tomatoes

- 375g packet of spinach and ricotta tortellini

- 1/3 cup (55g) pitted kalamata olives, halved

- 1 cup (240g) reduced- fat fresh ricotta cheese

- 1/3 cup fresh basil leaves

Method

1. Heat oil in a large saucepan over a medium heat. Add onion, carrot and celery and cook, stirring occasionally for 6- 7 minutes or until vegetables are softened. Add garlic and tomatoes and bring to the boil. Reduce the heat to low and simmer, uncovered, for 20 minutes or until sauce thickens.

2. Meanwhile cook pasta in a large saucepan of boiling salted water following the packet instructions, or until just tender. Drain and add to the sauce with olives, stirring to combine.

3. Preheat oven to 180°C or 160°C fan- forced, then lightly spray a 2L (8cup) capacity ovenproof dish with oil. Spoon tortellini mixture into prepared baking dish and crumble over the ricotta. Bake for 15- 20 minutes or until heated through. Sprinkle with fresh basil leaves and serve.

The sauce for the tortellini simmering away.

The tortellini mixed with the sauce and olives, just before the ricotta has to go on top.

The finished dish!