Cheesy Baked Tortellini in Creamy Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

Pillowy cheese tortellini baked in a mild, creamy tomato sauce under a blanket of melted mozzarella. It uses one pot and one baking dish, comes together in about 40 minutes, and hits every note kids actually like: soft pasta, sweet tomato, and stretchy cheese. Sweet peas stir in for a little colour without anything sharp or spicy.

Ingredients

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

• 2 cups shredded mozzarella
• 1/3 cup grated parmesan

Instructions

1. Heat the oven to 400°F (200°C) and lightly butter a 9x13-inch baking dish. Bring a large pot of salted water to a boil.
2. Boil the tortellini for 2 minutes less than the package directions, usually about 3 minutes, so they are still slightly firm. Drop the frozen peas into the pot for the last 30 seconds, then drain everything together.
3. In the same empty pot over medium heat, melt the butter, add the garlic, and stir for 30 seconds until fragrant but not browned. Pour in the marinara, cream, Italian seasoning, and salt, and simmer gently for 4 to 5 minutes until slightly thickened.
4. Turn off the heat, return the drained tortellini and peas to the pot, and fold gently until every piece is coated. Stir in 1/2 cup of the mozzarella so it melts into the sauce.
5. Spread the mixture into the baking dish, scatter the remaining 1 1/2 cups mozzarella and all the parmesan over the top, and bake uncovered for 18 to 20 minutes, until the cheese is fully melted and bubbling at the edges.
6. Let the dish rest for 5 minutes before scooping so the sauce sets and the cheese is not mouth-burning hot.

Chef's tips

Nutrition (per serving, estimated)

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