Creamy Leek Tortellini Gratin

It's the letter T of Alphabetti, and if you're craving cozy comfort food and need it extremely fast, well, have we got the recipe for you!

5 minutes prep

30 minutes cook

Serves 2

Tom Jackson
Tortellini Gratain Flash.png

Ingredients

    Tortellini gratin:
  • 1large leek, trimmed and sliced into rounds
  • 500mldouble cream
  • 1pack tortellini (spinach and ricotta or ham would be good)
  • 1fat clove of garlic, thinly sliced
  • 1½ tbsptarragon fronds
  • 30gParmesan, grated
  • 15grinds of black pepper
  • 1/4whole nutmeg, grated
  • 6slices Parma ham

This ridiculously easy one-pan tortellini pasta bake is loaded with all the autumnal flavours you’re craving at the moment - and you don’t even have to make any pasta from scratch, or even boil anything; just grab your favourite brand from the shop and pop it in at the right moment. Ready in under 30 minutes, so you don’t have to rush choosing which film to watch.

Method

  • Preheat the oven to 190°C.
  • Place the leek, garlic, black pepper, tarragon, cream and nutmeg in a roasting dish and season with a generous pinch of salt. Place in the oven for 10 mins.
  • Retrieve the roasting dish, add the tortellini and parmesan and gently mix to combine. Cover with a lid or some tin foil and bake for a further 10 minutes.
  • Remove the lid, lay over the ham. Bake for 10 minutes more or until bubbling and blistered and the ham is crisp. Rest briefly, then serve.

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    Tom Jackson

    Tom Jackson

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    Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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