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.
1 package fresh cheese tortellini
4 oz 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, divided
1 cup Organic Valley Thick-cut Mozzarella Shredded Cheese
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.