Description
This Tortellini Bake is a comforting dish featuring fresh tortellini enveloped in a creamy tomato sauce and topped with gooey mozzarella cheese.
Ingredients
Scale
- 500 g fresh tortellini (e.g., spinach and ricotta filled)
- 1 onion, finely diced
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 400 ml passata (crushed tomatoes)
- 200 ml cream or plant-based alternative
- 150 g mozzarella, grated or sliced
- 10–15 cocktail tomatoes, halved
- 1 teaspoon Italian herbs
- Salt, pepper, pinch of sugar
- Optional: zucchini, bell peppers, or broccoli (pre-cooked)
Instructions
- Preheat your oven to 200 °C (392 °F) for perfect heating.
- Heat the olive oil in a large pan over medium heat. Add the diced onion and chopped garlic. Sauté until the onion turns translucent.
- Add the crushed tomatoes and cream to the pan. Stir gently and let the sauce simmer on low heat. Season with Italian herbs, a pinch of salt, pepper, and sugar.
- Spread the uncooked tortellini evenly in a baking dish. Pour the sauce over the tortellini.
- Top it off by sprinkling the halved cocktail tomatoes and generously cover with mozzarella.
- Bake in the oven for 20 to 25 minutes, until the cheese bubbles and turns golden brown.
- Serve hot and enjoy!
Notes
Make-ahead Tips: Assemble the bake in advance and refrigerate overnight. Just add extra baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg