Description
A delightful dish that combines rich flavors and creamy textures, perfect for family dinners or special occasions.
Ingredients
Scale
- 500 g cheese tortellini (fresh or frozen)
- 1 cup basil pesto
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 250 g cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup pine nuts (optional, for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the basil pesto and heavy cream. Stir well until fully blended. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked tortellini, the creamy pesto sauce, minced garlic, half of the mozzarella cheese, and half of the cherry tomatoes. Gently fold the ingredients together until the tortellini is well coated.
- Transfer the tortellini mixture into a greased 9×13 inch baking dish. Spread it out evenly. Top with the remaining mozzarella cheese, grated Parmesan cheese, and the rest of the cherry tomatoes.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- While the bake is in the oven, heat a small skillet over medium heat. Add the pine nuts and toast them for 3-5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
- Once the bake is done, remove it from the oven and let it cool for a few minutes. Garnish with toasted pine nuts and fresh basil if desired. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the oven at 350°F (175°C) until heated through.
- For freezing, assemble before baking and thaw in the fridge overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Creamy Pesto Tortellini Bake, Italian, Pasta Bake, Comfort Food