Ok, file this recipe under “Quick, delicious dinners”, because this dish tastes like you spent a lot of time in the kitchen (but you really didn’t!). On a side note, I tried Giada’s Marinara sauce (I think it had basil and artichokes in it) for this recipe, and it was awesome! My mom told me that she read somewhere that it got really good reviews, so that’s why I tried it. That will be my go-to jarred marinara sauce from now on.
Baked Three Cheese Tortellini with Tomato Cream Sauce
(Southern Living, Oct. 2007)
cook time: 15 min.
prep time: 10 min.
bake time: 25 min.
makes 4-6 servings
1 (13-ounce) bag three cheese tortellini
1 (24-ounce) jar marinara sauce
1/2 cup heavy cream, at room temperature
1 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1. Bring 6 qt. salted water to boil over high heat. Add tortellini, and cook, stirring occasionally, 5 minutes or until tender but still firm to bite. Drain and keep warm.
2. Bring marinara sauce to a light boil in a medium saucepan over medium heat. Reduce heat to low, and stir in cream. Simmer, stirring occasionally, 3 to 4 minutes or until sauce is thoroughly heated. Remove from heat, and stir in 1/2 cup Parmesan cheese, salt, and pepper. Add tortellini, and toss to coat.
3. Grease an 11- x 7-inch baking dish with 1 tablespoon butter. Pour tortellini mixture into baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese, and dot with remaining 2 tablespoons butter.
4. Bake at 350° for 25 minutes or until lightly browned.