Cooking Mommy: Baked Tortellini

Tuesday, November 30, 2010

Baked Tortellini

I love tortellini. If you've never had it, it's yummy shaped pasta filled with cheese, similar to ravioli. This is super easy! You could even leave out the pesto if you wanted to make it even easier and less expensive. I love garlic and I love the extra flavor of the pesto in it. If you like this, try Beefy Baked Ravioli or one of my favorite tortellini dishes, Spinach Tomato Tortellini. I did mix some of my mozzarella cheese into the dish, but I think next time I would just put it all on top.

Ingredients
-2 - 13oz packages of frozen cheese tortellini
-26oz jar or can of your favorite spaghetti sauce
-2 - 4 Tbsp pesto (depends on how much you like pesto and garlic)
-8oz mozzarella cheese, shredded
-2 Tbsp Parmesan cheese

Directions
Preheat oven to 450 degrees. Mix together spaghetti sauce and pesto, mix in frozen tortellini. Pour into 9x13 baking dish. Top with mozzarella cheese and then Parmesan cheese. Cover with aluminum foil and bake for 30 minutes.

2 comments:

ShellyDecember 17, 2010 at 9:15 AM
I tried this and added italian sausage. It was awesome. I did not use pesto, but used minced garlic. I now love tortellini
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AmberDecember 17, 2010 at 9:48 AM
I am so glad you like it, Shelly! I bet the Italian sausage added a lot of flavor and great idea to use the minced garlic instead of pesto. Gives that added garlic flavor without the expense of pesto. I love tortellini too! :-)
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.