Sundried Tomato & Spinach Tortellini Bake

Serves 4.
30 Minutes.

INGREDIENTS
565g packet pumpkin & cheese tortellini 60g baby spinach
200g sundried tomatoes, drained of oil. 1 cup vegetable stock
2 tsp dried oregano 100-150g feta, cubed
1/4 cup shredded parmesan

* to serve (options): chopped parsley, crispy chilli oil, crusty bread.

METHOD
Preheat the oven to 180°C fan forced.

In a casserole dish, add the tortellini, stock, sundrieds, spinach & oregano.

Cover with foil and bake for 15 minutes.

Uncover, mix around, and cook for another 10 minutes.

Take out of the oven, and top with feta cubes and parmesan.

Serve up and add any additional garnishes*.