One-Pot Cheesy Tortellini
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 -6
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 28 ounce can good quality crushed tomatoes
- 4–5 large basil leaves chopped plus 1-2 more leaves (chiffonade for garnish)
- 1 teaspoon kosher salt
- Pinch of black pepper
- 1 cup low sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- 20 ounce bag refrigerated (not frozen cheese tortellini)
- 1 1/2 cups shredded Mozzarella cheese
- 1/4 teaspoon garlic powder
- Pinch of Italian seasoning
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil in a large, deep oven-safe skillet over medium heat.
- Stir in garlic and cook for about 1 minute until fragrant.
- Stir in tomatoes, chopped basil, salt and pepper and cook, stirring occasionally until heated through.
- Stir in broth.
- Warm heavy cream in the microwave for about 30 seconds so it’s slightly warm then stir heavy cream into sauce.
- Stir in Parmesan cheese.
- Bring sauce to a low boil then add in tortellini.
- Cover and reduce heat to a simmer.
- Cook for about 5-7 minutes until tortellini are tender. Keep an eye on the tortellini so they don’t overcook.
- Once tortellini is cooked remove from heat.
- Gently stir in 1/2 cup mozzarella.
- Toss remaining 1 cup mozzarella with garlic powder and a pinch of Italian seasoning.
- Sprinkle cheese on top and bake on the center rack in oven for about 5-7 minutes until cheese is melted.
- Alternatively you can bake under the broiler for 1-2 minutes until cheese is melted. Just keep a watch on the cheese so it doesn’t burn.
- Let sit 10-15 minutes before serving.
- Before serving sprinkle with additional basil.