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Spinach and Mushroom Tortellini Bake

Perfect for cool autumn evenings.

Serves 4
Preparation Time: 20 minutes
Cooking Time: 40 minutes


  • 50g Devondale Original Butter
  • 100g button mushrooms, sliced
  • 100g baby spinach leaves
  • 485g jar creamy mushroom and white wine pasta sauce
  • 375g packet fresh veal tortellini
  • 6 Devondale Colby Cheese Slices
  • 1 tablespoon pine nuts
  • 2 teaspoons fresh rosemary leaves


  1. Melt the butter in a large frying pan over medium heat. Add the mushrooms and spinach and cook for 5 minutes or until the mushrooms are tender and spinach has wilted. Stir in the pasta sauce and heat through.
  2. Meanwhile, cook tortellini according to packet instructions. Drain and toss through pasta sauce.
  3. Spoon pasta into a 30 x 20cm baking dish or six individual ramekins. Top evenly with a layer of cheese slices. Scatter top with pine nuts and rosemary. Cover with foil and bake at 180⁰C for 20 minutes. Remove foil. Bake for a further 10-15 minutes or until cheese is golden brown.


  • This recipe can also use Devondale Light n' Tasty or Mild All Rounder Cheese Slices.
  • If creamy mushroom and wine pasta sauce is unavailable substitute for your favourite brought creamy pasta sauce or alternatively make a homemade version using white sauce.
  • For a stronger mushroom flavour use field mushrooms.