Fans of cheesy pasta dishes will enjoy this tasty Cheesy Tortellini Bake that is both quick and easy to whip up. I think I originally found this on the Barilla website (safe bet since the two main ingredients are from Barilla), when I was searching for something similar to The Grande Lux Cafe’s Pasta Telephono. I’ve since tweaked it and made it my own and to be honest, I’m not sure I even have the recipe anymore. As always, exact measurements are more of an estimate since I rarely take the time to actually measure anything…sorry, but honestly, who has time to measure???
Cheesy Tortellini Bake
- 1 Bag (12 oz.) Barilla Three Cheese Tortellini (I’ve used the frozen kind too which is less expensive, but, in my opinion, not quite as good)
- 1 Jar (24 oz.) Barilla Marinara
- 2/3 C Heavy Cream (room temperature)
- 1 Container (5 oz.) Shaved Parmesan Cheese (I typically use Frigo)
- 1-2 C Shredded Mozzarella
- 1 TBL Sugar
- 1-2 TBL Butter
- Few dashes salt and pepper to taste
Bring 3-4 quarts of water to a boil. Add tortellini. Cook for approximately 5-6 minutes (pasta shouldn’t be quite done at this point). When finished, drain and return to pan. While pasta is cooking, begin to heat pasta sauce in skillet, bringing to simmer. Stir in cream and sugar, return to simmer. Remove from heat, add half the container of Parmesan to the sauce mixture, stir. Add sauce mixture to pasta, stir until well coated. Empty entire pasta mix into 3 Quart buttered baking dish. Top with remaining parmesan, mozzarella, and cut in up to 2 TBL butter. Bake at 350 degrees until cheese melts and just begins to brown (approximately 30 minutes).
|Tortellini, Sauce Mix, Cheese and Butter ready to be popped in the oven.|
|Just out of the oven, this meal is quick and easy and will become a favorite for family and friends.|