Go Back
–+ servings
Cheesy baked tortellini with basil leaves.

Easy Extra Cheesy 30-Minute Tortellini Pasta Bake

This cheesy tortellini pasta bake is an easy and budget-friendly 30-minute dinner that everyone will devour. A healthy and cosy oven-baked one-pan dinner.
4.50 from 2 votes
Print Pin
Course: Easy Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Author: Deborah Rainford

Ingredients

  • 2 tablespoons olive oil
  • 250 g package of fresh or shelf-stable tortellini
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, picked
  • 1 tablespoon Italian herbs
  • 500 g carton of passata
  • 100 ml double cream
  • ½ lemon, juice only
  • ¼- ½ teaspoon ground cinnamon
  • 250 g shredded mozzarella
  • 50 g parmesan, shredded
  • 80-100 g kale or spinach, optional

Instructions

  • Preheat the oven to 160ºC fan or 180ºC regular (350ºF) Heat 2 tablespoons of olive oil in an oven-safe skillet or frying pan, over medium heat. Once the oil is hot (it will shimmer) add the shallots to the pan and sauté until soft and fragrant. Add in the minced garlic and dried herbs and continue to cook for another 5 minutes until everything is soft and just starting to turn light golden.
  • Once the onions and garlic are light golden pour the passata into the pan and bring to a gentle simmer. Taste and adjust the seasoning and pour in the cream and a squeeze of lemon and a pinch of cinnamon.
  • Stir the kale or spinach and the drained tortellini into the hot sauce stir well to let the spinach/kale wilt and coat the tortellini in the sauce. Grate half the parmesan over the tortellini and stir into the dish to melt the cheese.
  • Sprinkle the mozzarella and remaining parmesan over the pasta and bake in the preheated oven until the cheese is golden and bubbling about 20 minutes. Remove from the oven and serve in bowls with salad and bread.

Notes

  1. Kale will take a little bit longer to wilt than spinach, so leave it on the heat for an extra 3-4 minutes.
  2. Cinnamon seems like a strange addition, but its warm toastiness of it helps to balance the acidity of the tomato sauce.
  3. A regular onion can be used in place of shallots.
  4. You can use cheese or vegetable-stuffed tortellini to keep it vegetarian or you can use ham or beef-stuffed tortellini. Ravioli also works here too.

Nutrition

Calories: 428kcal | Carbohydrates: 32g | Protein: 21g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 77mg | Sodium: 637mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1169IU | Vitamin C: 16mg | Calcium: 439mg | Iron: 3mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!