Bring plenty of water to the boil with the bouillon cubes. Pour in the tortellini and cook until al dente with the lid closed. Drain.
Remove the peel from the onions and garlic cloves and chop finely. Heat the olive oil (1). Sauté half of the onions and garlic in it. Add the pelati tomatoes, season with salt and pepper and cook to a thick sauce.
Rinse the spinach thoroughly, select and drain well. In the second unit of olive oil (2) sauté the remaining onions and garlic. Add spinach and saute until soft and all liquid has evaporated. Season with salt and pepper.
Place the spinach in a buttered baking dish. Sprinkle half of the cheese on top. Spread the tortellini evenly on top. Cover with tomato sauce. Sprinkle with the remaining cheese and top with some butter flakes.
Meanwhile, bake the gratin in the oven heated to 200 degrees on the second rack from the bottom for twenty to twenty-five.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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