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Mozzarella And Kidney Bean Pasta Bake

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  • Serves: 4 to 6
  • Prep Time: 20 mins
  • Ready in: 30 mins
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Mozzarella And Kidney Bean Pasta Bake


  • 4 tbsp extra virgin olive oil
  • 1 small onion
  • peeled and finely chopped
  • ½ aubergine
  • ½ cm cubes
  • 500g tomato & herb sauce
  • 1 vegetable stock cube
  • 1 can kidney beans
  • rinsed off and drained well
  • 500mls water
  • Ground pepper
  • 1pack Proscuito Tortelloni
  • 1 pack Ricotta Tortelloni
  • 2 packs 50% reduced fat Mozzarella, sliced

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  1. Pre-heat the oven to 200°C gas mark 6.
  2. Heat the oil in a saucepan, then add the onion and cook for 5 minutes.
  3. Add the aubergine, tomato sauce, crumbled stock cube, beans, water and a dash of pepper.
  4. Bring to the boil, then turn the heat down and simmer gently for 15 minutes to soften the aubergine.
  5. Cook the tortelloni as per the pack instructions, then place into a large heat- proof dish.
  6. Pour over the hot sauce carefully, and stir into the pasta.
  7. Arrange the sliced Mozzarella evenly over the top of the pasta and sauce.
  8. Place into the pre-heated oven and cook for 15-20 minutes until well browned and cooked through.
  9. Serve with a green salad.

Phil's Tips

Cooked pasta can replace the Tortelloni. 350g of raw pasta will produce roughly 500g of cooked pasta.

No extra salt is needed in this recipe, due to the stock cube and the prepared sauce.

Any cheese will work perfectly on this bake.

Any cooked leftover meat or fish always works well in a pasta bake.

For extra crispness, place the bake under a hot grill.

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