Cheesy Pesto Tortellini Bake
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.
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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.
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