In case you were wondering what I brought back from Switzerland, it was a bunch of cheese.

Seriously, there’s a pound of Gruyère in my fridge. As I type this post, I have to restrict myself from running to the kitchen to sneak a bite. Naturally, I would want to dump it all on top of my pasta and drown in the calorific goodness. That’s what this recipe is all about, it’s a comfy one pot winter meal. I chose to transfer my pasta into a baking dish just to make it easier to transfer to a friend’s house. You could make this all in one pot and save yourself the washing up!

If you’re looking to try out more pasta dishes, check out the Pasta category on the blog. A few of my favorites include this INSANE pasta sauce, this One Pot Spinach Pesto Pasta Bake and this Butternut Squash and Kale Ravioli. 

Gruyère Spinach Tortellini Bake

Ingredients

• 1 yellow onion, diced
• 1 tsp dried basil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano
• 3 garlic cloves, minced
• 1×14 oz can tinned tomatoes
• 2 cups vegetable stock
• 1 cup roughly chopped spinach
• 300g uncooked tortellini (I used spinach + ricotta but you can use any of your choice)
• 1 cup grated Gruyère cheese
• ½ cup grated mozzarella cheese

Method

1. Preheat your oven to 180°C/350°F and if using a baking dish, grease lightly with some butter. Alternatively, you can bake the tortellini directly in the skillet, thus making it a one pot meal.
2. Heat some olive oil in a large cast iron pot and fry the onions on high heat until translucent. Add the basil, rosemary, basil and oregano to the pot. Stir to coat the onions in the dried herbs. Throw in the minced garlic and toss with a wooden spoon until fragrant, about 30 seconds.
3. Pour in the tinned tomatoes and the vegetable stock. Season with salt and pepper and bring the mixture to a boil. Throw in the tortellini and toss to coat in the sauce. Add the chopped spinach and stir until the spinach has wilted, remove from heat. If using a baking dish, transfer the tortellini and sauce to the baking dish. Top with the grated mozzarella and grated Gruyère.
4. Bake in the preheated oven for 30-40 minutes or until the sauce is bubbling adn the cheese is a deep golden brown. Serve hot! If desired, top with some fresh basil and grated Parmesan. Throw in some crusty bread and white wine and you’ve got a winning dinner!