Baked Cheese Tortellini
with Creamy Rose Sauce
Creamy rose sauce and bubbly cheese, blanketed over tender tortellini and colourful veggies? Yes, please! This baked pasta serves comfort food vibes in just minutes.
Tags:
Veggie
Allergens:
Egg
•Milk
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Cream Cheese
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
113 g
Baby Spinach
113 g
Mirepoix
2 unit(s)
Zucchini
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories870 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate116 g
Sugar22 g
Dietary Fiber11 g
Protein39 g
Cholesterol105 mg
Sodium1530 mg
Trans Fat1 g
Potassium2150 mg
Calcium650 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Oven-Proof Pan
•Colander
Cooking Steps
1
- To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-rounds.
- Roughly chop spinach.
2
- Heat a large oven-proof pan over medium. When hot, add 1 tbsp (2 tbsp) oil, mirepoix. Season with salt and pepper. Cook for 3-4 min, stirring often, until softened.
- Add zucchini. Cook for 3-4 min, stirring often, until zucchini is tender-crisp.
3
- Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/3 cup (2/3 cup) pasta water. Strain tortellini, then return to the pot, off heat.
4
- To the pan with veggies, add tomatoes.
- Cook for 3-5 min, stirring often, until tomatoes soften.
- Add 1/3 cup (2/3 cup) water or milk and cream cheese. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 2-3 min, stirring often, adding spinach in batches, until cheese is melted, spinach is wilted and sauce is slightly reduced.
5
- To the pan with sauce, add tortellini and reserved pasta water. Season with salt and pepper, then toss to combine. (TIP: If you don't have an oven-proof pan, transfer pasta to an 8x8-inch baking dish [9x13-inch dish for 4 portions].) [tester, pls confirm pasta water amount]
- Top with mozzarella.
- Broil on the middle rack of the oven for 3-5 min, until cheese is golden and bubbling.(TIP: Keep your eye on tortellini so it does not burn!)
6
- Let tortellini rest for 5 min before serving.
- Divide tortellini between plates.
