Cheesy Pesto Tortellini Bake

Name: Cheesy Pesto Tortellini Bake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 package fresh cheese tortellini; 4 ounces basil, stems discarded; 1/4 cup avocado oil; 5 cloves garlic, finely chopped, divided; 1/2 cup [Organic Valley® Shredded Parmesan Cheese]; 3/4 cup [Organic Valley® Ricotta Cheese], divided; 1 cup [Organic Valley® Thick Cut Shredded Mozzarella Cheese]

Morgan is a born and raised Brooklyn girl. Ever since she was able to chew, she had an unrelenting love for food. They say meals are meant to be had with those you care most about, and she agrees.

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A twist on baked ziti! Here we have cheesy tortellini tossed in a fresh and savory pesto sauce, baked to perfection.

10 min Prep15 min Cook25 min Total

10 min Prep•15 min Cook•25 min Total

4 Servings

10 min Prep15 min Cook25 min Total

10 min Prep•15 min Cook•25 min Total

4 Servings

A twist on baked ziti! Here we have cheesy tortellini tossed in a fresh and savory pesto sauce, baked to perfection.

Cooking Mode

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Ingredients

1 package fresh cheese tortellini
4 ounces basil, stems discarded
¼ cup avocado oil
5 cloves garlic, finely chopped, divided

Directions

Preheat oven to 350 F. Boil a pot of water and add tortellini. Cook tortellini 2 minutes less than what package suggests. Drain and set aside (do not add oil or the pesto won’t coat the pasta).
While the pasta cooks, make the pesto. Using a food processor or a bullet blender (whatever you have available), blend the basil leaves, half the chopped garlic, half the avocado oil and half the Parmesan cheese. Add the remaining garlic, oil and cheese a little at a time to form a smooth sauce.
Scoop some of the pesto into a broiler-safe 1.5-quart baking dish and pour the tortellini into the dish. Mix to coat. Add more of the pesto and 1/2 cup of the ricotta and mix to coat.
Dollop a few more spoonfuls of the remaining ricotta around the dish and sprinkle the mozzarella cheese over all the pasta.
Bake for 10 minutes, then turn the oven to broil. Broil for 3 minutes or until cheese is bubbling and brown.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat oven to 350 F. Boil a pot of water and add tortellini. Cook tortellini 2 minutes less than what package suggests. Drain and set aside (do not add oil or the pesto won’t coat the pasta).
While the pasta cooks, make the pesto. Using a food processor or a bullet blender (whatever you have available), blend the basil leaves, half the chopped garlic, half the avocado oil and half the Parmesan cheese. Add the remaining garlic, oil and cheese a little at a time to form a smooth sauce.
Scoop some of the pesto into a broiler-safe 1.5-quart baking dish and pour the tortellini into the dish. Mix to coat. Add more of the pesto and 1/2 cup of the ricotta and mix to coat.
Dollop a few more spoonfuls of the remaining ricotta around the dish and sprinkle the mozzarella cheese over all the pasta.
Bake for 10 minutes, then turn the oven to broil. Broil for 3 minutes or until cheese is bubbling and brown.