Oven-baked Tortellini with Tomato and Mozzarella
by Sebi
A hearty tortellini bake in a creamy tomato-cream sauce, topped with fresh cherry tomatoes and mozzarella.
Ingredients
- Refrigerated tortellini (e.g., meat or spinach-ricotta) 800 g
- Cherry tomatoes 200 g
- Mini mozzarella 250 g
- Onions 80 g
- Garlic cloves 2 pieces
- Canned diced tomatoes 400 g
- Heavy cream (30% fat) 300 g
- Italian herbs, dried 1.5 tbsp
- Salt 1.5 tsp
- Black pepper, ground 0.5 tsp
- Fresh herbs as needed
Preparation
- 1
Preheat the oven to 180 °C fan-assisted.
- 2
Peel 80 g of onions and 2 garlic cloves and dice them.
- 3
Place the onions and garlic into a pot or bowl.
- 4
Add 400 g of diced tomatoes, 300 g of heavy cream, 1.5 tbsp of dried herbs, 1.5 tsp of salt, and 0.5 tsp of pepper.
- 5
Mix everything well.
- 6
Place 800 g of tortellini into a baking dish.
- 7
Pour the sauce over the tortellini and mix everything well.
- 8
Wash 200 g of cherry tomatoes, halve them, and distribute over the bake.
- 9
Halve 250 g of mini mozzarella and also distribute over the bake.
- 10
Bake the casserole in the preheated oven for approx. 30 min.
- 11
Garnish with fresh herbs after baking and serve.