Baked Tortellini Pasta Recipe
Sautéed artichokes, tomatoes, scallions, and mushrooms tossed with ricotta stuffed tortellini in a pesto cream sauce. Topped with mozzarella & cheddar cheeses and baked to a golden brown.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté for about 3-4 minutes until they start to soften. Add the artichoke hearts, cherry tomatoes, and scallions. Cook for another 5 minutes until the vegetables are tender.
- 4
Make the Sauce
In the skillet with the vegetables, stir in the pesto sauce and heavy cream. Season with salt and black pepper. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- 5
Combine Ingredients
Add the cooked tortellini to the skillet and gently toss to combine everything evenly with the sauce.
- 6
Bake the Dish
Transfer the tortellini mixture to a baking dish. Top with shredded mozzarella and cheddar cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your baked tortellini pasta!
