Mains
Creamy Tortellini Bake with Pumpkin Spinach and Feta
Prep 10 mins. /Cook 1h 30 mins.
Serves 8
Easy
Creamy Tortellini Bake with Pumpkin Spinach and Feta
Method
- Combine pumpkin and garlic, season with salt and pepper and toss with olive oil. Roast at 180C for 15 minutes to soften.
- Cook tortellini in boiling salted water for 5 minutes until just tender, drain.
- Place 60g butter, flour and milk in a large saucepan, whisk over medium heat until thickened and smooth. Stir in baby spinach, sundried tomatoes, basil, pumpkin, tortellini and half the cheese, season to taste and pour into a deep baking dish.
- Melt remaining butter and mix with breadcrumbs, remaining cheese and pine nuts, sprinkle over pasta and bake at 200°C for 30 - 45 minutes until golden and bubbly.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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