Baked tortellini
In Emilia-Romagna, tradition usually sees us serving tortellini in broth or, if we really want them “dry,” with cream or a Parmigiano Reggiano sauce. But did you know that tortellini can also be baked? Discover this delicious recipe, perfect for a family lunch!
How to prepare baked tortellini
Ingredients for 4 people:
- 2 boxes of tortellini with prosciutto crudo by Pasta Fresca Rossi
- 600 ml of tomato purée
- 1 onion
- 250 g mozzarella
- 50 g grated Parmigiano Reggiano
- Extra virgin olive oil
- Salt and pepper
Preparation
- Start by preparing the tomato sauce: finely chop the onion and sauté it gently with a drizzle of extra virgin olive oil.
- Once it has turned golden, pour in the tomato purée, season with salt and pepper, and stir.
- Let the tomato sauce cook over medium heat for about 40 minutes.
- Cut the mozzarella into cubes and let it drain.
- Drop the tortellini into plenty of boiling water and blanch them for a few moments.
- Take a baking dish, spread some tomato on the bottom, and pour the tortellini inside.
- Mix the tortellini with the rest of the tomato sauce and the mozzarella.
- Sprinkle with Parmesan and bake in the oven for 10 minutes at 190°C.