Cheesy Tortellini Skillet Bake

By Sprig Originals ✓ · cooked up in Sprig

Refrigerated cheese tortellini simmer right in a creamy tomato sauce with finely grated carrot melted into it, then get blanketed with mozzarella and baked until bubbly and golden. One skillet, mild and comforting, and on the table in about half an hour — the kind of dinner kids ask for again the next night.

Ingredients

• 2 tbsp unsalted butter
• 1 medium carrot, finely grated
• 1 clove garlic, finely grated
• 1 jar (24 oz) marinara sauce
• 1/2 cup heavy cream
• 1/2 cup water
• 1/2 tsp salt
• 20 oz refrigerated cheese tortellini
• 1 1/2 cups shredded mozzarella
• 1/3 cup grated parmesan

Instructions

1. Heat the oven to 400°F (200°C). Melt the butter in a large oven-safe skillet over medium heat, add the grated carrot and garlic, and cook, stirring, for 4 minutes until the carrot is soft and smells sweet.
2. Pour in the marinara sauce, heavy cream, water and salt. Stir well and bring to a gentle simmer, about 3 minutes — the carrot will disappear into the sauce.
3. Stir in the tortellini so every piece is coated and mostly submerged. Cover and simmer over medium-low heat for 6 minutes, stirring once halfway, until the pasta is just tender.
4. Turn off the heat, smooth the top flat, then scatter over the mozzarella followed by the parmesan.
5. Bake uncovered for 13 to 15 minutes, until the cheese is fully melted and the sauce is bubbling around the edges. For a golden top, broil for 1 to 2 minutes, watching closely.
6. Let the skillet rest 5 minutes before scooping into bowls — this lets the sauce thicken and keeps it from being too hot for small mouths.

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Nutrition (per serving, estimated)

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