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There’s something magical about the way the aroma of a home-cooked meal can transport you back to cherished memories. For many, the kitchen is more than just a place to prepare food; it’s a haven where the combination of fresh ingredients and the warmth of family ties creates a symphony of flavors. One dish that embodies this sentiment for me is the Creamy Italian Tomato Tortellini Bake. This comforting recipe is not merely a culinary delight; it serves as a nostalgic reminder of family gatherings filled with laughter, where bowls of pasta were generously passed around and seconds were always requested.

Creamy Italian Tomato Tortellini Bake

Indulge in the heartwarming flavors of Creamy Italian Tomato Tortellini Bake, the ultimate comfort food for any occasion. This delightful dish combines tender cheese tortellini with a rich, creamy tomato sauce, enhanced by aromatic herbs and topped with gooey mozzarella cheese. Perfect for cozy nights or festive gatherings, it's easy to make and sure to evoke cherished memories around the dinner table. Dive into this culinary adventure and savor the warmth of home-cooked goodness.
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Ingredients
  

1 (9 oz) package refrigerated cheese tortellini

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 can (6 oz) tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup heavy cream

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or a little olive oil and set it aside.

    Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until they reach an al dente texture. Once cooked, drain them and set aside.

      Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté the onion for about 4-5 minutes, or until it turns translucent. Then, add the minced garlic and continue to sauté for an additional 1-2 minutes until it becomes aromatic.

        Add the Tomatoes: Pour in the crushed tomatoes along with the tomato paste. Use a wooden spoon to mix everything together thoroughly. Season the sauce with dried oregano, dried basil, salt, and pepper. Let the mixture simmer for approximately 10 minutes, stirring occasionally for even cooking.

          Incorporate the Cream: Lower the heat to a gentle simmer and gradually stir in the heavy cream. Allow this mixture to simmer for another 5 minutes until it’s warmed through, creating a richly creamy texture.

            Combine Tortellini and Sauce: In a large mixing bowl, gently fold the cooked tortellini into the creamy tomato sauce. Add half of the shredded mozzarella cheese and half of the grated Parmesan cheese to the bowl, stirring gently to combine.

              Transfer to the Baking Dish: Carefully pour the tortellini and sauce mixture into the greased baking dish. Use a spatula to spread it out evenly throughout the dish.

                Top it Off: Sprinkle the remaining mozzarella and Parmesan cheese over the surface of the tortellini mixture, distributing it evenly for a delicious cheesy topping.

                  Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese has melted and is bubbling pleasantly on top.

                    Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for about 5 minutes. If desired, garnish with fresh basil leaves for a burst of color and flavor before serving hot.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings