How easy can traveling sometimes be! Our Mediterranean casserole is brimming with tortellini, tomatoes and with golden-brown, melted cheese is enough to transport your. Read below to find out how to make what may just be your new favorite dish: Our tortellini caprese casserole.
Tortellini Caprese Casserole: Italian Oven-Baked Bliss
The inspiration for this casserole comes from Italian cuisine. It combines the classic flavors of a Caprese salad with that beloved ring-shaped pasta traditionally filled with a mixture of pork, prosciutto, mortadella, Parmesan cheese, and egg.
For baking your tortellini caprese casserole, however, we’ll defer to you! A vegetable or cheese tortellini would taste just as good. For a slightly stronger flavor, you can also go for a buffalo mozzarella.
Preparing our tortellini caprese casserole is also really straightforward. First, in a pan, sauté onions and garlic with oil. Add a tablespoon of sugar, which will caramelize nicely from the heat. Next add balsamic vinegar, chopped sun-dried tomatoes, and fresh basil. Let the sauce simmer and enjoy the gorgeous smells that should be filling your kitchen! Meanwhile, cook the tortellini in salted water. Only cook to tortelling to al dente, then drain and set aside. Now all you have to do is put the pasta in a casserole dish, pour over the sauce, and add the mozzarella and tomatoes. Finally, sprinkle some grated Parmesan on top and bake for 15 minutes.
Once you begin to dig in, you’ll find that our tortellini caprese casserole is the perfect blend of Italian elegance and hearty comfort food. Its fresh ingredients, creamy texture, and easy preparation make this casserole a meal you’ll want to enjoy again and again.
If you’re looking for more, we’ve got you covered. Our sheet pan lasagna, feta & spinach pasta bake, and mashed potato and meatball casserole with cheese are delicious and filling!
TORTELLINI CAPRESE CASSEROLE
- Prep time: 30 min
- Cook time: 15 min
- Total time: 45 min
- Servings: 4
INGREDIENTS
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 4 sun-dried tomatoes, finely chopped
- 1 tbsp olive oil
- 1 tbsp sugar
- 2 tbsp white balsamic vinegar
- 1 (14.5 oz) can crushed tomatoes
- Salt & pepper, to taste
- ½ cup mozzarella, drained and cut
- 15 cherry tomatoes
- 1 bunch basil
- 1 (28 oz) pkg tortellini, filling of your choice
- 1 cup grated Parmesan cheese
INSTRUCTIONS
- Peel and finely chop the onion and garlic. Fnely chop the sun-dried tomatoes as well.
- Heat the oil in a pan, sauté the onion and garlic until translucent and aromatic. Add the sugar and let it caramelize.
- Deglaze the pan with the balsamic vinegar. Add the sun-dried tomatoes and crushed tomatoes. Season with salt and pepper, to taste. Let the sauce simmer for a few minutes.
- Drain the mozzarella and cut it into pieces. Wash the cherry tomatoes.
- Pluck the basil leaves from the stems. Set aside a few leaves for serving, then finely chop the remaining leaves and stir them into the sauce.
- Cook the tortellini in plenty of salted water for 2 minutes until al dente. Drain and set aside.
- Preheat the oven to 400 °F.
- Place the tortellini in a casserole dish and pour the sauce over it. Add the sun-dried tomatoes and mozzarella, then sprinkle the Parmesan on top
- Bake for 10-15 minutes, until golden brown.
- Garnish with the remaining basil leaves before serving.