Ingredients
For the Tortellini Bake
- 28 oz refrigerated cheese tortellini (800 g)
- 3.5 oz grated mozzarella (100 g)
- Fresh basil (for serving)
- Freshly ground black pepper (to taste)
For the Tomato Cream Cheese Sauce
- 1 tbsp olive oil (15 ml)
- 1 medium onion (finely diced (100 g))
- 1 garlic clove (minced)
- 3 tbsp tomato paste (45 g)
- 1 can chopped tomatoes (28 oz / 800 g)
- 7 oz cream cheese (200 g)
- 1 tsp herb salt or Italian seasoning
- Freshly ground black pepper (to taste)
Method
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Cook the refrigerated tortellini for 2 minutes, then drain and transfer them to a baking dish.
- Meanwhile, heat the olive oil in a large saucepan over medium heat.
- Add the diced onion and cook for about 3 to 4 minutes until softened.
- Stir in the garlic and tomato paste and cook for another minute.
- Add the chopped tomatoes and herb salt or Italian seasoning. Simmer for about 5 minutes.
- Stir in the cream cheese until completely melted and the sauce is smooth. Season with black pepper.
- Pour the creamy tomato sauce over the tortellini and gently stir until everything is evenly coated.
- Sprinkle the grated mozzarella evenly over the top.
- Bake for about 15 minutes, or until the cheese is melted, bubbling, and lightly golden.
- Garnish with fresh basil and freshly ground black pepper before serving.
Equipment
Notes
- Do not overcook the tortellini before baking. Two minutes are enough since they continue cooking in the oven.
- Freshly grated mozzarella melts more smoothly than pre-shredded cheese.
- Add spinach, mushrooms, zucchini, or bell peppers if you would like extra vegetables.
- Parmesan can be sprinkled over the mozzarella for even more flavor.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until hot throughout.
Carbohydrates: 49 g
Protein: 22 g
Fat: 24 g