Cheesy Baked Tomato Cream Tortellini

By Sprig Originals ✓ · cooked up in Sprig

A bubbling, family-sized pan of cheese tortellini in a mild, slightly sweet tomato cream sauce under a blanket of melted mozzarella. Ten ingredients, one pot and one baking dish, and it lands on the table in about 40 minutes — the kind of dinner kids ask for by name.

Ingredients

• 2 tbsp unsalted butter
• 2 cloves garlic, finely grated or minced
• 28 oz can crushed tomatoes
• 1 tsp dried Italian seasoning
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 cup heavy cream

• 20 oz refrigerated cheese tortellini
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated parmesan

Instructions

1. Heat the oven to 400°F (200°C) and bring a large pot of salted water to a boil. Lightly butter a 9x13-inch baking dish.
2. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds until fragrant but not browned. Stir in the crushed tomatoes, Italian seasoning, sugar and salt, then simmer gently for 8 minutes, stirring now and then, until slightly thickened.
3. While the sauce simmers, boil the tortellini for 2 minutes only — one minute short of the package time. They will finish cooking in the oven. Drain well.
4. Turn the heat under the sauce to low and stir in the cream until the sauce is smooth and pale orange. Add the drained tortellini and fold gently to coat every piece.
5. Scrape everything into the buttered baking dish, spread level, and scatter the mozzarella and parmesan evenly over the top. Bake for 15 to 18 minutes, until the cheese is fully melted and the sauce bubbles at the edges.
6. Let the dish rest for 5 minutes so the sauce sets slightly, then scoop into bowls and serve.
7. .

Chef's tips

Nutrition (per serving, estimated)

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