Pesto Ham Tortellini Bake

• 12 oz package of refrigerated cheese-filled tortellini
• 1 cup diced cooked ham
• 1 cup marinara sauce
• 1/2 cup pesto sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves for garnish

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, combine cooked tortellini, ham, marinara sauce, pesto sauce, 1 cup mozzarella, and Parmesan cheese.
4. 4 Stir in heavy cream, black pepper, garlic powder, and onion powder.
5. 5 Pour mixture into a greased 9x13 inch baking dish.
6. 6 Top with remaining mozzarella cheese.
7. 7 Bake uncovered for 25-30 minutes, or until bubbly and cheese is golden brown.
8. 8 Let stand for 5 minutes before garnishing with fresh basil and serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Add in sautéed spinach or sun-dried tomatoes for extra flavor.
• Experiment with different cheeses like fontina or asiago for a unique twist.

Substitutions

• Substitute pesto with a mix of fresh basil, olive oil, pine nuts, garlic, and Parmesan if homemade.
• Use half-and-half if you don't have heavy cream.

Pairings

• Steamed broccoli or asparagus
• A glass of Pinot Grigio

Nutrition

Tips

• Use leftover cooked ham for a frugal option.
• For a vegetarian version, omit ham or replace with roasted vegetables.

Storage

Store leftovers in an airtight container in the fridge 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 fridge and bake covered with foil for the first 20 minutes, then remove foil and bake until heated through and cheese is bubbly.

Serving Suggestions

• Serve with a simple green salad and garlic bread.
• Pair with a crisp white wine or sparkling water with lemon.

FAQ