Baked Bolognese Tortelloni
Baked Bolognese tortelloni are tender tortelloni stuffed with rich Bolognese sauce, topped with melted cheese, and baked to perfection.
- 750g/26.5oz Refrigerated Ricotta & Spinach Tortelloni
- 350g/12.3oz Ground Beef
- Onion (diced)
- 2 Large Tins (800g/28oz) Diced Tomatoes
- 1 Small Tin (200g/7oz) Diced Tomatoes
- 4 Garlic Cloves (crushed)
- 2 Tsp Worcestershire Sauce
- 2 Tsp Balsamic Vinegar
- 1 Tbls Tomato Paste
- 2 Tsp Italian Seasoning
- Salt & pepper
- 100g/3.5oz Butter
- ½ Cup Plain Flour
- 1 Litre Whole Milk
- Shredded Mozzarella
- Parmesan Cheese
- Freshly Ground Pepper
Heat a little olive oil in a large pan, add the ground beef and onions and cook through.
Add the garlic and tomato paste, stir through then add the Italian seasoning, Worcestershire sauce and balsamic vinegar. Stir through for about 1 minute then add the diced tomatoes.
Bring to boil then simmer covered for 1 hour. When ready season with salt and pepper.
Leave to cool slightly before mixing with the tortelloni.
Meanwhile, add the tortelloni to boiling water. When they come to the surface cook for just 1 minute and drain. Transfer to a baking dish sprayed with non-stick cooking spray.
When the sauce is ready slowly mix in with the tortelloni.
Prepare the white sauce; on low heat melt the butter, add the flour and stir through until well combined.
Slowly start to add the milk a little at time until you have used up all the milk. Turn up heat, stirring continuously, continue to cook until thickened.
Pour over mixed tortelloni.
Top with shredded mozzarella, parmesan cheese and freshly ground pepper.
Bake in oven 190C/375F for about 45 minutes or until golden on top.
Enjoy!