Cheesy Baked Tortellini with Buttery Garlic Crumbs

By Sprig Originals ✓ · cooked up in Sprig

Pillowy cheese tortellini stirred into a creamy tomato sauce, blanketed with melty mozzarella and a golden buttery crumb topping. It's mild, saucy and scoopable — the kind of pan that empties before anyone asks what's in it — and it goes from fridge to table in about 35 minutes with one pot and one baking dish.

Ingredients

• 20 oz refrigerated cheese tortellini
• 24 oz jarred marinara sauce
• 1/2 cup heavy cream
• 1/2 tsp dried oregano
• 1/2 tsp salt

• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 3/4 cup panko breadcrumbs
• 3 tbsp butter, melted
• 1 clove garlic, finely grated

Instructions

1. Heat the oven to 400F (200C) and bring a large pot of salted water to a boil. Lightly butter or oil a 9x13-inch baking dish.
2. Boil the tortellini for 2 minutes only — they should still be firm, since they finish cooking in the oven. Drain well and return them to the empty pot off the heat.
3. Pour the marinara, heavy cream, oregano and salt over the tortellini and stir gently until every piece is coated in a soft pink-orange sauce. Scrape it all into the baking dish and spread level.
4. Scatter the mozzarella evenly over the top, right to the edges.
5. In a small bowl, stir together the panko, parmesan, melted butter and grated garlic until the crumbs look like damp sand, then sprinkle over the cheese.
6. Bake uncovered for 20 to 25 minutes, until the sauce bubbles at the edges and the crumbs are deep golden. Rest 5 minutes before scooping so the sauce thickens.

Chef's tips

Nutrition (per serving, estimated)

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