Creamy Tomato Tortellini Bake with Melty Mozzarella

By Sprig Originals ✓ · cooked up in Sprig

A bubbling skillet of pillowy cheese tortellini in a mild, creamy tomato sauce under a blanket of melted mozzarella. It uses one pot and one oven rack, comes together in about half an hour, and tastes like the inside of a pizza — which is exactly why kids clean the plate.

Ingredients

• 2 tbsp unsalted butter
• 2 cloves garlic, finely grated
• 24 oz jarred marinara sauce
• 1/2 cup heavy cream
• 1 tsp sugar
• 1/2 tsp salt
• 20 oz refrigerated cheese tortellini

• 1 1/2 cups shredded low-moisture mozzarella
• 1/3 cup grated parmesan
• 6 leaves fresh basil, torn (optional)

Instructions

1. Heat the oven to 400°F (200°C) and bring a large pot of salted water to a boil.
2. Boil the tortellini for 2 minutes only — they should still be firm, since they finish cooking in the oven. Drain and set aside.
3. While the water heats, melt the butter in a large oven-safe skillet over medium heat. Add the grated garlic and cook, stirring, for 45 seconds until fragrant but not browned.
4. Pour in the marinara, cream, sugar, and salt. Stir and simmer gently for 4 to 5 minutes, until the sauce is smooth, pale orange, and slightly thickened.
5. Turn off the heat, tip in the drained tortellini, and stir until every piece is coated. Spread level, then scatter the mozzarella and parmesan evenly over the top.
6. Bake for 15 to 18 minutes, until the cheese is fully melted and bubbling at the edges. Rest 5 minutes, scatter with torn basil if using, and serve.

Chef's tips

Nutrition (per serving, estimated)

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