Creamy Tomato Turkey Tortellini Bake

• 12 oz cheese-filled tortellini
• 1 lb ground turkey
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 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 skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Add ground turkey, cook until browned and crumbled.
5. 5 Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
6. 6 Mix in heavy cream and cooked tortellini; heat through.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Top with mozzarella and Parmesan cheeses.
9. 9 Bake for 25-30 minutes, until bubbly and cheese is golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Oven

Variations

• Add spinach or sun-dried tomatoes for extra veggies.
• Use chicken sausage instead of ground turkey for a twist.

Substitutions

• Substitute ground beef for turkey if preferred.
• Use dairy-free cream and cheese for a vegan version.

Pairings

• Pairs well with a crisp white wine or a light lager.

Nutrition

Tips

• For extra flavor, toast the dried herbs in the skillet for a few seconds before adding the tomatoes.
• Add a handful of fresh basil before serving for a pop of freshness.

Storage

Store 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, then bake covered at 350°F for 30 minutes, uncover, and bake an additional 10 minutes.

Serving Suggestions

• A simple green salad
• Warm, crusty bread

FAQ