Tortellini au four

Ingrédients

• 400 g tortellini (14 oz)
• 300 g tomato passata (1 1/4 cups)
• 3 tablespoons cooking cream
• 120 g mozzarella (4 oz)
• 60 g Parmigiano Reggiano. Try this Italian Parmigiano Reggiano DOP 36 Months (3/4 cup, grated )
• 5-6 leaves basil (fresh)
• salt (to taste)
• pepper (to taste)

Préparation

1. 1

   Cook the tortellini in plenty of lightly salted water. Drain with a slotted spoon, place in a bowl and season with a tablespoon of oil to prevent them from sticking together. Toss and set aside.

2. 2

   Dice the mozzarella. If the mozzarella is too watery, drain as much of the liquid as possible. I chose pizza mozzarella, which does not release liquid.

3. 3

   Add: Get a baking dish that can comfortably hold the tortellini in a single layer so that they do not overlap (too much). Pour 3 tablespoons of cream in the bottom of the dish. Then add the tortellini and stir.

4. 4

   Add the tomato passata, season with salt and add a grind of black pepper. Stir then add the diced mozzarella.

5. 5

   Add: Finish with a sprinkling of grated Parmigiano and a few fresh basil leaves.

6. 6

   Bake in a preheated oven at 180°C (356°F) for 20 minutes, until the cheese is completely melted and a light crust has formed on top.

7. 7

   Serve: Remove the dish from the oven and let stand for 5 minutes before serving. Your Baked Tortellini are done.