625g fresh tortellini or other filled pasta
25g fresh basil leaves, roughly chopped
150g mozzarella cheese, grated
4 tablespoons fresh parmesan cheese, grated
Salt and pepper
Preheat the oven to 180ºC (350ºF). Cook the pasta in plenty of salted boiling water according to the instructions on the packet. Drain well.
Beat the eggs with the ricotta and season well with salt and pepper.
Grease a 2 ½ litre oven proof dish. Spoon half the pasta into the dish, pour half the cheese mixture over and cover with half the chopped basil leaves.
Cover with the mozzarella and remaining basil. Top with the rest of the pasta and spread the remaining ricotta mixture over.
Sprinkle evenly with the Parmesan cheese. Bake in the oven for 30 – 45 minutes or until golden brown.
Source: Pasta by Jeni Wright