Classic Bacon & Spinach-Ricotta Tortellini

Name: Classic Bacon & Spinach-Ricotta Tortellini with Rocket & Parmesan Cheese
Total time: 30m
Yield: 2
Ingredients: 1 Brown Onion; 1 Capsicum; 90 g Diced Bacon; 1 packet Parmesan Cheese; 1 packet Rocket; 1 packet Spinach & Ricotta Tortellini; 1 packet Tomato Sugo; 1 drizzle olive oil

with Rocket & Parmesan Cheese

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Calories

:

697 kcal

Protein

:

29.8g protein

Difficulty

:

Easy

Allergens:

Milk
Eggs
Gluten
Wheat
Soy
May contain traces of allergens
Milk
Almond
Cashew
Crustaceans
Fish
Hazelnut
Molluscs
Pine nut
Pistachio
Walnut
Gluten
Wheat

Crispy pieces of salty bacon are cooked until golden, then tossed with spinach and ricotta tortellini in a rich, rustic sugo. Simmering to saucy perfection, this meal creates a delicious depth of flavour that pairs perfectly with the rocket and cheese!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Brown Onion

1

Capsicum

90 g

Diced Bacon

(Contains: Soy, May contain traces of allergens, Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Rocket

1 packet

Spinach & Ricotta Tortellini

(Contains: Eggs, Gluten, May contain traces of allergens, Milk, Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut, Wheat;)

1 packet

Tomato Sugo

(Contains: May contain traces of allergens, Gluten, Wheat;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories697 kcal

Energy (kJ)2920 kJ

Fat28.7 g

of which saturates10.2 g

Carbohydrate73.8 g

of which sugars21.4 g

Dietary Fibre4.4 g

Protein29.8 g

Sodium1710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced.
• Roughly chop capsicum.
• Slice brown onion into thick wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with
salt and toss to coat. Roast until tender, 20-25 minutes.
• In the last 5 minutes, sprinkle over diced bacon and roast until golden.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

2

• While bacon is roasting, boil the kettle.
• Half-fill a large saucepan with boiling water, add a generous pinch of salt, then
bring to the boil over high heat.
• Add spinach & ricotta tortellini and cook until 'al dente', 2-3 minutes.
• Reserve pasta water (see ingredients). Drain tortellini.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

3

• Once veggies are done, heat a large frying pan with a drizzle of olive oil over
medium-high heat.
• Add roasted bacon veggies, tomato sugo, cooked tortellini and the reserved
pasta water, stirring until heated through and well combined, 1-2 minutes.
Season to taste with salt and pepper.

4

• Divide bacon and spinach-ricotta tortellini between bowls.
• Top with rocket leaves and a drizzle of olive oil.
• Garnish with Parmesan cheese to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!