Cheesy Baked Tortellini

This cheesy baked tortellini is a one-dish-wonder. Easy to throw together with pantry ingredients and leftovers are great, too! A hearty and satisfying meal easy enough for a weeknight but fancy enough for company!

For the sauce, you’ll need 28 ounces crushed tomatoes, 6-8 ounces fresh cherry or grape tomatoes, Italian seasoning, a little sugar and baking soda, and garlic.

You’ll also need a 20-ounce package of your favorite tortellini (I love something with sausage or chicken and cheese in this recipe) 8 ounces of grated mozzarella  and 1/4 cup freshly shredded parmesan (grate it yourself if possible–pre-shredded cheese is coated with a powder that makes it melt weirdly.) You’ll also need a 20-ounce package of your favorite tortellini. Messipe Tip: Before grating the cheese, fold a paper towel and add a drop of Palmolive Ultra Strength. When you’re done grating the cheese, give the grater a quick wipe to prevent the cheese from drying and to make clean-up quick and easy.

Bring a large pot of salted water to a boil.

While the water is heating, slice the tomatoes in half

and heat the olive oil in a large, oven-safe skillet (if possible.) Add tomatoes and garlic and season with salt and pepper. Cook 4-5 minutes, stirring frequently, until the tomatoes begin to burst.

Add remaining sauce ingredients and bring to a simmer, then cover and reduce heat. 

Preheat oven to 400 F.

Add the tortellini to the boiling water and cook according to package directions. Remove the sauce from heat. Drain the tortellini and transfer to the sauce pot or use a slotted spoon to remove the tortellini from the water and add to the sauce. Stir gently to combine,

then top with the shredded mozzarella and parmesan.

Place the pan in the preheated oven and bake for4-5 minutes or until the cheese is melted and bubbly.

Serve immediately.

Baked Cheesy Tortellini

A hearty and satisfying meal easy enough for a weeknight but fancy enough for company!

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Ingredients

SAUCE

• 4-5 cloves garlic minced
• 6-8 ounces grape or cherry tomatoes halved
• 1-2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• 1 28- ounce can crushed tomates
• 1 teaspoon sugar
• 2 teaspoons Italian seasoning
• Pinch red pepper flakes
• Pinch baking soda to neutralize the acid
• Salt and freshly ground pepper to taste
• 20 oz. refrigerated tortellini something with sausage or chicken and cheese works great in this recipe, but your favorite variety will work!
• 8 ounces mozzarella cheese grated
• 1/4 cup freshly grated Parmesan cheese

Instructions

• Bring a large pot of salted water to a boil.
• While the water is heating, heat the olive oil in a large, oven-safe skillet (if possible.) Add tomatoes and garlic and season with salt and pepper. Cook 4-5 minutes, stirring frequently, until the tomatoes begin to burst.
• Add remaining sauce ingredients and bring to a simmer, then cover and reduce heat. Season with salt and pepper to taste, then simmer, covered, stirring occasionally.
• Preheat oven to 400 F.
• Add the tortellini to the boiling water and cook according to package directions. Remove the sauce from heat. Drain the tortellini and transfer to the sauce pot or use a slotted spoon to remove the tortellini from the water and add to the sauce. Stir gently to combine, then top with the shredded mozzarella and parmesan. Place the pan in the preheated oven and bake for 4-5 minutes or until the cheese is melted and bubbly. Serve immediately.

Author: Our Best Bites

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