Cheesy Baked Tortellini with Marinara

• 16 oz cheese-filled tortellini
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 egg
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook tortellini according to package instructions until al dente; drain.
3. 3 In a large bowl, mix ricotta, egg, 1/4 cup mozzarella, and half of the basil.
4. 4 In a greased baking dish, spread a thin layer of marinara sauce.
5. 5 Layer half of the tortellini over the sauce, then half of the ricotta mixture.
6. 6 Sprinkle with garlic and oregano.
7. 7 Repeat layers ending with a layer of marinara sauce.
8. 8 Top with remaining mozzarella and Parmesan.
9. 9 Bake for 25 minutes or until bubbly and golden.
10. 10 Let stand for 5 minutes before serving, garnish with remaining basil.

Equipment

• Baking dish
• Oven

Variations

• Add sautéed spinach for extra greens.
• Substitute half the marinara with pesto for a twist.

Substitutions

• Use part-skim ricotta and mozzarella for a lighter option.
• If ricotta is unavailable, use an extra 1/2 cup of mozzarella.

Pairings

• Red wine like a Chianti
• Sparkling water with lemon

Nutrition

Tips

• For extra richness, stir in a splash of heavy cream with the marinara sauce.
• This dish can be assembled ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ