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Recipe by Morgan Peaceman
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.
Learn MoreCheesy 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 PREP
15 MIN COOK
25 MIN TOTAL
2-4 servings
Ingredients
1 package fresh cheese tortellini
4 oz basil, stems discarded
¼ cup avocado oil
5 cloves garlic, finely chopped, divided
Directions
Preheat oven to 350 degrees F. Boil a pot of water and add tortellini. Cook tortellini two 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.
© Organic Valley 2023. All rights reserved.
Product used in this recipe
© Organic Valley 2023.
All rights reserved.
All rights reserved.
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