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Oven-Baked Tortellini

Nadia GalinovaNadia Galinova
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Oven-Baked Tortellini
Image: Yordanka Kovacheva
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25/10/2021
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Preparation15 min.
Cooking30 min.
Тotal45 min.
Servings3
"You can always start the diet on another day, but these oven-baked tortellini are most delicious while theyre still warm"

Ingredients

  • tortellini - 10.5 oz (300 g), filling of choice
  • tomatoes - 4 - 5 pcs.
  • olive oil - 1.7 fl oz (50 ml)
  • carrots - 1 pc.
  • onion - 1 small onion
  • oregano - 1 tbsp. (or by taste)
  • salt - by taste
  • mozzarella - 7 oz (200 g), fresh
  • emmental cheese - for sprinkling (or yellow cheese)
  • white wine - 4 tbsp (60 ml)
  • basil - 3 - 4 fresh leaves
measures

How to cook

Peel the tomatoes, carrots and onions. Cut them into pieces and place them in a blender until they're finely ground.

Heat the olive oil and fry the minced vegetables with white wine, as much salt and oregano as you like, until the sauce is reduced and starts smelling nice (about 20 minutes on medium to low heat).

If desired, you can add one or two grated garlic cloves.

Boil the tortellini according to the instructions on the package and strain them from the water. It's best if they're left al dente.

Mix the pasta with the tomato sauce and transfer the mixture into a baking pan. Sprinkle the pasta with emmental cheese or yellow cheese on top - the more, the tastier.

Arrange the mozzarella in pieces on top of everything else and bake the pasta until the cheese melts in a preheated oven at 392°F (200 degrees).

Garnish it with fresh basil leaves and serve it warm.

The oven-baked tortellini are ready.

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