Creamy Baked Tortellini Pasta
A rich and comforting creamy baked tortellini pasta recipe made with just a handful of ingredients—quick to prepare and perfect for busy evenings.
Servings 3
Calories 818kcal
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Equipment
- Knife
Ingredients
- 500 g Pasta Sauce I used creamy tomato
- 100 ml Double Cream
- 300 g Fresh Tortellini I used four cheese
- 160 g Smoked Sausage sliced
- 10 g Basil torn (a small handful)
- 125 g Ball of Mozzarella drained and sliced
- 50 g Parmesan grated
Instructions
- Preheat the oven to 180°C (160 fan/ 350°F/ Gas 4).
- In a large mixing bowl stir the pasta sauce and double cream together until combined.500 g Pasta Sauce, 100 ml Double Cream
- Add in the fresh tortellini, sliced smoked sausage and torn basil leaves and stir until the sauce has coated all of the ingredients.300 g Fresh Tortellini, 160 g Smoked Sausage, 10 g Basil
- Spoon the pasta into a baking dish and top with the sliced mozzarella and grated Parmesan.125 g Ball of Mozzarella, 50 g Parmesan
- Bake in the oven for 25 minutes until golden and bubbling. Cover with foil if needed.
Notes
- No need to pre-cook the tortellini – it cooks directly in the sauce as it bakes.
- Use fresh tortellini for best results; frozen can be used but may need a slightly longer cooking time.
- Choose a good-quality pasta sauce – it forms the base of the dish and makes a big difference to the flavour.
- Ensure the pasta is fully coated in sauce before baking so it cooks evenly and doesn’t dry out.
- Cover with foil if needed during baking to prevent the top from browning too quickly.
- Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.
- Season to taste – depending on your sauce and cheese, you may want to add salt and pepper before baking.
Nutritional Information (Approximate)
Calories: 818kcal | Carbohydrates: 56g | Protein: 40g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 166mg | Sodium: 2301mg | Potassium: 734mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1799IU | Vitamin C: 12mg | Calcium: 602mg | Iron: 5mg
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