Gojee.com invited me to a potluck, but it was in New York and I’m in Vancouver so unfortunately it was a little out of my way. Luckily, they’re having a Virtual Potluck so that those of us who weren’t able to attend the live one can still join in on the fun. Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.
I can’t control myself when it comes to potlucks. I want to try everything until my plate is piled ridiculously high with as many foods as possible. It’s so much fun tasting other people’s cooking and finding out how they made it (if they’re willing to share!). It’s always great when you discover that something really yummy is also incredibly easy to make. This baked tortellini is one of those things. It’s so simple that you don’t even need to write it down to remember it. There’s only 5 ingredients, and you layer them like a lasagna. It’s a real crowd-pleaser and it’s also meatless so it will please vegetarians as well. It didn’t totally win over my family as we have a couple tortellini-haters (yes I’m talking to you Tony and Cole), but Bennett and I really liked this one.
700 g whole wheat cheese tortellini
1 jar (700 ml) pasta sauce
1 cup 1% cottage cheese
2 cups fresh baby spinach
1 cup mozzarella cheese, shredded
Cook pasta according to package directions. In a greased 9×12 baking dish, spread half of the pasta sauce in the bottom of the dish. Place half the cooked tortellini on top. Spread cottage cheese on top of tortellini, followed by spinach. Place remaining tortellini over the spinach. Top with remaining sauce, then sprinkle with mozzarella cheese. Bake at 350F for 40 minutes.