Serves 6

Ingredients:

• For the bake:
• Tortelloni (filled, cheese/spinach/ricotta): 500 g (1.1 lb / ~4 cups)
• Chicken mince: 250 g (½ lb / ~1 cup)
• Lamb mince: 250 g (½ lb / ~1 cup)
• Onion, finely chopped: 1 medium (~70 g / 2.5 oz / ~½ cup)
• Garlic cloves, minced: 2 (~2 tsp)
• Mushrooms, sliced: 200 g (7 oz / ~2 cups)
• Fresh spinach: 100 g (3.5 oz / ~3 cups)
• Italian seasoning: 1 tsp
• Smoked paprika: 2 tsp
• Chipotle chili powder: ½–1 tsp
• Chili flakes (optional): ½ tsp
• Canned chopped tomatoes: 400 g (14 oz / ~1¾ cups)
• Passata (tomato purée): 200 ml (7 fl oz / ~¾ cup + 1 tbsp)
• Tomato paste: 2 tbsp
• Greek yogurt (fat-free) or light sour cream: 50 g (1.75 oz / ~3 tbsp)
• Light cream or evaporated milk (unsweetened): 50 ml (1.7 fl oz / ~3½ tbsp)
• Liquid smoke (optional): 2–3 drops
• Sugar: 1 tsp
• Salt (smoked or regular) and black pepper, to taste
• Cheese blend:
• Mozzarella (reduced-fat), grated: 120 g (4.2 oz / ~1 cup)
• Smoked cheddar (optional), grated: 30 g (1 oz / ~⅓ cup)
• Parmesan, grated: 40 g (1.4 oz / ~⅓ cup) + 1 tbsp (~10 g) for topping
• Ritz cracker topping:
• Ritz crackers, crushed: 80 g (~1 cup)
• Butter, melted: 25 g (2 tbsp)
• Parmesan, grated: 1 tbsp (~10 g / 0.35 oz)
• Smoked paprika: ¼ tsp
• Optional: pinch chipotle chili powder or garlic powder
• Other:
• Olive oil: 1 tbsp (15 ml)
• Fresh parsley or basil, for garnish

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Instructions:

1. Preheat oven:
   • 350°F (180°C fan). Lightly grease a large baking dish.
2. Cook vegetables:
   • Heat olive oil in a large pan over medium heat.
   • Sauté onion 3–4 min until softened.
   • Add garlic; cook 1 min until fragrant.
   • Add mushrooms; cook 5–6 min until softened and liquid mostly evaporates.
3. Cook mince:
   • Add chicken and lamb mince with smoked paprika, chipotle, salt, and pepper.
   • Cook until browned, breaking up lumps.
4. Make tomato-cream sauce:
   • Stir in tomato paste, Italian seasoning, and chili flakes (if using).
   • Add chopped tomatoes, passata, and sugar. Simmer 10–15 min until slightly thickened.
   • Reduce heat; stir in Greek yogurt and light cream; add liquid smoke if using.
   • Add spinach and cook 2–3 min until wilted.
   • Stir in half of the cheese blend.
5. Cook tortelloni:
   • Boil 2 min less than package instructions, then drain.
6. Assemble:
   • Combine tortelloni and sauce in baking dish.
   • Top with remaining cheese blend.
7. Prepare topping:
   • Mix crushed crackers with melted butter, parmesan, paprika, and optional spices.
   • Sprinkle over the top.
8. Bake:
   • Bake uncovered 20–25 min until golden and bubbling.
   • Optional: broil (grill) 1–2 min for extra crispness.
9. Rest & serve:
   • Let bake rest 5 mins before serving.
   • Garnish with parsley or basil.