Creamy Tomato Tortellini Skillet Bake

By Sprig Originals ✓ · cooked up in Sprig

Pillowy cheese tortellini simmered in a mild, buttery tomato cream sauce, blanketed with melty mozzarella and baked until bubbling. It comes together in one skillet in about half an hour, uses ten easy ingredients, and hits every note kids actually like: soft pasta, sweet tomato, lots of cheese, nothing spicy.

Ingredients

• 20 oz refrigerated cheese tortellini
• 1 tsp salt, for the pasta water

• 3 tbsp unsalted butter
• 2 cloves garlic, finely grated
• 24 oz tomato passata or strained crushed tomatoes
• 1 tsp sugar
• 1/2 cup heavy cream
• 1/3 cup grated parmesan

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

Instructions

1. Heat the oven to 400°F (200°C) and bring a large pot of water to a boil with 1 tsp salt.
2. Melt the butter in a 10- to 12-inch oven-safe skillet over medium heat. Add the grated garlic and stir for 45 seconds, just until fragrant but not browned.
3. Pour in the passata and sugar, stir, and simmer gently for 8 minutes, stirring now and then, until the sauce darkens slightly and thickens.
4. Meanwhile, boil the tortellini for 2 minutes only (they finish in the oven), then drain well.
5. Turn the heat to low and stir the cream and parmesan into the sauce until smooth, about 1 minute. Fold in the drained tortellini so every piece is coated, then smooth the top and scatter over the mozzarella.
6. Bake for 12 to 15 minutes, until the cheese is fully melted and the sauce bubbles at the edges. Rest 5 minutes off the heat, then top with torn basil if using and serve.

Chef's tips

Nutrition (per serving, estimated)

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