Easy Cheesy Baked Tortellini

Cheesy tortellini pasta bake with basil leaves in a skillet.

Easy Cheesy Baked Tortellini

This easy cheesy baked tortellini combines fresh tortellini with a creamy tomato sauce, herbs, mozzarella and parmesan. Everything cooks in one pan for a simple 30-minute family dinner.

4.67 from 3 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Deborah Rainford

Ingredients

2 tablespoons olive oil
250 g (½ lb) fresh tortellini
2 shallots, finely chopped
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon dried Italian herbs
500 g (17 oz) passata
100 ml (⅓ cup) double cream (heavy cream)
½ lemon, juice only
¼ teaspoon ground cinnamon
250 g (about 2 cups) shredded mozzarella
50 g (½ cup) finely grated parmesan
80 –100g, (about 2½ cups) spinach or kale, optional
Salt and pepper, to taste

Instructions

Preheat the oven: Preheat the oven to 180°C / 160°C fan / 350°F.
Sauté the aromatics: Heat the olive oil in a large oven-safe frying pan over medium heat. Add the shallots and cook until softened. Add the garlic, thyme and Italian herbs and cook until fragrant.
Make the tomato sauce: Pour in the passata, season with salt and pepper and bring to a gentle simmer.
Make it creamy: Stir in the double cream, lemon juice and cinnamon until completely combined.
Add the tortellini: Add the uncooked fresh tortellini straight from the packet and stir until well coated in the sauce.
Add the parmesan: Stir through half of the parmesan. If using spinach or kale, add it now and allow it to begin to wilt.
Add the cheese: Scatter the mozzarella and remaining parmesan evenly over the top.
Bake: Transfer to the oven and bake for about 20 minutes, until the tortellini is tender and the cheese is melted, bubbling and golden. Serve hot.

Notes

Fresh tortellini: Do not boil the tortellini first. Fresh tortellini cooks directly in the sauce as the dish bakes. I don't recommend substituting dried tortellini, as it requires a different amount of liquid and a longer cooking time.
Sauce consistency: The sauce should be slightly looser before baking because the tortellini absorbs some of the liquid as it cooks.
No oven-safe pan: Make the sauce in a regular frying pan, then transfer everything to a baking dish before topping with cheese and baking.
Kale vs spinach: Spinach wilts very quickly. If using kale, give it a few extra minutes to soften.
Cinnamon: The cinnamon should add subtle warmth rather than an obvious cinnamon flavour, so don't be tempted to increase it.

Nutrition

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