Cheesy Baked Tortellini
Using frozen tortellini makes this cheesy baked tortellini recipe ideal fuss-free midweek dinner idea. Simple tomato sauce flavoured with oregano, garlic and basil and fresh mozzarella finishes it off perfectly.
Ingredients
Pantry and freezer staples are essential when you need to whip dinner up without much fuss. Having frozen tortellini on hand means this recipe is no more than 30 minutes away from being enjoyed. I made a quick and simple tomato sauce but feel free to use your favourite jar of marinara sauce. Fresh mozzarella adds creaminess but low-moisture mozzarella can easily be used instead. Herbs like oregano and basil add an extra bump of deliciousness.
- Tortellini. I used store-bought frozen cheese tortellini.
- Olive oil.
- Crushed tomatoes. Canned chopped tomatoes or tomato passata can be substituted.
- Onion.
- Garlic cloves.
- Dried oregano.
- Fresh basil.
- Fresh mozzarella cheese. Buffalo mozzarella or Fior di Latte.
- Salt and black pepper.
How to make baked tortellini
- Make the sauce: In a large skillet or frying pan set over medium-high heat, heat the olive oil. Add the onion and sauté for a minute or two until soft and translucent then add the crushed garlic. Stir in the oregano and basil and cook for another 30 seconds. Pour in the tomatoes then season with salt and pepper. Cook for 5-7 minutes until the sauce has reduced slightly.
- Cook the tortellini: Bring a large pot of salted water to the boil. Add the frozen tortellini and allow to cook until they start to float to the surface. Remove with a slotted spoon, allowing the water to drain off and add to the tomato sauce.
- Bake the tortellini: Transfer the tortellini and sauce to a baking dish. Add chunks of the mozzarella then place in a 200ºC/390ºF preheated oven for 10-15 minutes until the cheese has melted and the sauce is bubbling.
- Serve: Remove from the oven, top with fresh basil and serve.
Can I make this ahead?
This is a great recipe to meal prep ahead. Assemble the tortellini and sauce in a foil container or another freezer-safe container then wrap well with plastic wrap and foil. Freeze for up to 3 months. Bake from frozen until hot throughout. Leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated in the oven.
What else can I add to this recipe?
If you’d prefer to add a protein, shredded rotisserie chicken, cooked Italian sausage or leftover ground beef would be delicious. Sautéed vegetables like mushrooms, peppers or zucchini would also be great.
Easy pasta bake recipes
Cheesy baked tortellini
Ingredients
- 1 kg (2lb) Tortellini
- 2 tbsp Olive oil
- 800 g (28oz) Crushed tomatoes
- 1 Onion finely chopped
- 4 Garlic cloves crushed
- 2 tsp Dried oregano
- 2 tbsp Fresh basil finely chopped
- 1 ball Fresh mozzarella (approximately 150g)
- Salt and pepper to taste
Instructions
- In a large skillet or frying pan set over medium-high heat, heat the olive oil.
- Add the onion and sauté for a minute or two until soft and translucent then add the crushed garlic.
- Add the oregano and basil and cook for another 30 seconds.
- Pour in the tomatoes then season with salt and pepper. Cook for 5-7 minutes until the sauce has reduced slightly.
- Bring a large pot of salted water to the boil.
- Add the frozen tortellini and allow to cook until they start to float to the surface.
- Remove with a slotted spoon and add to the tomato sauce.
- Transfer the tortellini and sauce to a casserole dish.
- Add chunks of the mozzarella then place in a 200ºC/390ºF preheated oven for 10-15 minutes until the cheese has melted and the sauce is bubbling.
- Remove from the oven, top with fresh basil and serve.