Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes


  • 4 tbsp extra virgin olive oil
  • 1 small onion, peeled and finely chopped
  • ½ aubergine, in 0.5 cm cubes
  • 500 g tomato & herb sauce
  • 1 vegetable stock cube
  • 400 g kidney beans, rinsed off and drained well
  • 500 ml water
  • ground pepper
  • 1 pack Prosciutto Tortelloni
  • 1 pack Ricotta Tortelloni
  • 2 packs 50% reduced fat Mozzarella, sliced


  • Preheat the oven to 200C gas mark 6.
  • Heat the oil in a saucepan, then add the onion and cook for 5 minutes.
  • Add the aubergine, tomato sauce, crumbled stock cube, beans, water and a dash of pepper.
  • Bring to the boil, turn the heat down and simmer gently for 15 minutes to soften the aubergine.
  • Cook the tortelloni as per the pack instructions, then place it into a large heat-proof dish.
  • Pour over the hot sauce carefully, and stir into the pasta.
  • Arrange the sliced Mozzarella evenly over the top of the pasta and sauce.
  • Place into the preheated oven and cook for 15-20 minutes until well browned and cooked through.
  • Serve with a green salad.
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Nutrition Facts
Mozzarella and Kidney Bean Pasta Bake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Cheese, Pasta
Cuisine British
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