Creamy Tomato Ham Tortellini Bake

• 12 oz package cheese-filled tortellini
• 1 lb diced cooked ham
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• salt to taste
• black pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
4. 4 Add heavy cream and ham to the sauce, heat through but do not boil.
5. 5 Cook tortellini according to package instructions until al dente, then drain.
6. 6 Combine tortellini with the sauce mixture in a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and Parmesan cheese.
8. 8 Bake uncovered for 25-30 minutes, until bubbly and cheese is golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• skillet
• 9x13 inch baking dish
• baking sheet

Variations

• Substitute chicken for ham for a poultry twist.
• Add spinach or zucchini for extra veggies.

Substitutions

• Use half-and-half in place of heavy cream for a lighter option.
• Substitute ricotta salata for Parmesan if desired.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra flavor, toast the garlic in olive oil before adding the onion.
• Add a handful of fresh basil before serving for a pop of freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a comforting meal.

FAQ