Baked Tortellini Recipe

Ingredients

• 400 gtortellini
• 1 tablespoonoil
• 300 gtomato passata
• 3 tablespoonscooking cream
• 120 gmozzarella
• 60 gParmigiano Reggiano, grated
• 5–6 leavesfresh basil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the tortellini

   Boil the tortellini in plenty of lightly salted water. Lift them out with a slotted spoon, drain, and put them in a bowl. Add a tablespoon of oil, toss to coat and set aside.

2. 2

   Prepare the mozzarella

   Dice the mozzarella. If it is releasing a lot of liquid, drain it thoroughly; pizza mozzarella can be used for a less watery result.

3. 3

   Layer the dish

   Choose a baking dish large enough to hold the tortellini mostly in a single layer. Pour in 3 tablespoons of cream, add the tortellini and stir.

4. 4

   Add the sauce

   Pour in the tomato passata, season with salt and a grind of black pepper, and stir. Add the diced mozzarella.

5. 5

   Finish the topping

   Scatter the grated Parmigiano over the top and add a few fresh basil leaves.

6. 6

   Bake until golden

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

7. 7

   Rest and serve

   Take the dish out of the oven and leave it to stand for 5 minutes before serving.

What is baked tortellini?

Tortellini are traditionally served in broth in parts of Italy, particularly as a comforting dish for family meals and colder weather. This version takes the filled pasta in a different direction, baking it with tomato, cream and cheese.

The passata keeps the sauce simple, while mozzarella melts among the pasta and Parmigiano helps form a savoury top. The short rest after baking makes the casserole easier to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 16g protein, 34g carbs, 10g fat.

The tortellini provide most of the carbohydrates, while mozzarella, Parmigiano and cream contribute much of the fat and some of the protein. Pair a serving with salad or vegetables for a more balanced plate.

Choosing the tortellini

Pasta choice: Use the 400 g of tortellini specified, with whatever filling you prefer or have available. The filling will influence the finished dish's flavour, so choose one that works with tomato and cheese.

Keep the mozzarella manageable

Drain well: Mozzarella can release moisture as it heats, which may make the sauce thinner. If yours is wet, drain away as much liquid as possible before dicing; pizza mozzarella is suggested as a drier option.

Cook the pasta before baking

Boil first: The tortellini are cooked in water before they go into the dish, so the oven time is for melting the cheese and forming a light crust. Drain them with a slotted spoon and toss with the tablespoon of oil to help keep them from sticking.

Aim for a lightly crisp top

Single layer: Choose a dish where the tortellini can sit mostly in one layer rather than piling them deeply. This gives the cheese and sauce a chance to heat through evenly.

Doneness cue: After 20 minutes at 180°C, look for melted cheese and a light crust on top. Let the bake stand for 5 minutes before serving.

Season the sauce as you go

Salt and pepper: Add these to the passata before stirring in the mozzarella. Taste the sauce if practical, keeping in mind that Parmigiano also contributes a savoury, salty flavour.

What to serve alongside

Fresh contrast: A green salad or simply dressed vegetables make a good accompaniment to the rich, cheesy bake. Serve straight from the dish while the mozzarella is still melted.

Recipe notes & tips

• Drain wet mozzarella well before dicing to avoid a watery bake.
• Use a dish that lets the tortellini sit mostly in one layer.
• Toss the drained tortellini with the oil to reduce sticking.
• Season the passata before adding the cheese.
• Rest the bake for 5 minutes so it is easier to portion.

Variations

• Use drier mozzarella: Choose pizza mozzarella if your fresh mozzarella releases a lot of liquid.
• Change the filling: Pick a tortellini filling that pairs well with tomato and melted cheese.
• Add extra basil: Scatter a few more fresh leaves over the dish just before serving.
• Increase the crust: Add a little more grated Parmigiano on top for a more pronounced cheesy finish.
• Serve with greens: Add a crisp salad alongside the casserole for freshness.

Common mistakes to avoid

• Using wet mozzarella: Excess liquid can thin the sauce; drain the cheese thoroughly before dicing.
• Skipping the oil toss: The cooked tortellini may stick together; toss them with the tablespoon of oil after draining.
• Crowding the dish: A deep pile can heat less evenly; choose a dish that holds the pasta mostly in one layer.
• Overbaking: The pasta is already cooked; take the dish out once the cheese has melted and the top has lightly crusted.
• Serving immediately: The casserole can be difficult to portion straight from the oven; let it stand for 5 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot, in the oven or microwave; add a small splash of water if the sauce seems dry.

Frequently asked questions