Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
A simple Saturday supper dish, (or a light luncheon and mid-week supper dish) is my recipe of the day today – something that most people can rustle up from store cupboard and pantry staples, and a tasty recipe that is on the table in under an hour; this recipe for Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella is quick and easy to make, and yet it tastes and looks quite sophisticated with a hint of fresh mint mingling with the sun-dried tomato pesto tomato sauce and the aubergine tortellini. I always have a few packets of dried tortellini tucked away for impromptu meals, and my favourites are the vegetarian versions you can get from one of the best and well-know “budget shops” – it’s an aubergine and tomato filled tortellini which is very easy to “dress up” in a “designer sauce” or a quick dressing for a pasta salad.
Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
The last thing I need or want to do on Saturday is slave away in the kitchen – even though I work free-lance from home and cooking is my vocation, Saturday is always a day for not checking my work emails and having some “time off” from the kitchen and laptop. I look forward to the weekend with anticipation and something quick and tasty to make for supper is my kind of recipe. This simple recipe for pasta bake is just what I mean – using tinned and packet ingredients with fresh tomatoes and herbs, you can enjoy a “home-baked” meal that is better (and costs less) than a ready-made supermarket meal, and you also have control over the choice of ingredients, such as high quality Italian pasta.
Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
The great thing about this recipe is that it can be pre-prepared to the baking stage, covered over and kept in the fridge, ready to pop in the oven when you are ready to eat. It also freezes beautifully, and all you have to do is to allow it to cool, cut it into squares and then wrap it before freezing it – allow it defrost on the day you need it and then microwave it. If you are not a fan of the microwave, then just wrap it loosely in foil and re-heat it on a hot oven, it won’t dry out and you will be able to enjoy it in about 30 minutes.
Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
I hope you will enjoy this recipe if you make it – it’s not “haute cuisine” by any stretch of the imagination, but is good honest fare that will satisfy your family’s hunger as well as fit into your meal planning schedule on a busy day. Tomorrow is Mothering Sunday in the UK, Mother’s Day, and if you are still in need of some recipe ideas, then I have a lovely Mothering Sunday post with lots of recipe ideas here: Mothering Sunday (Mother’s Day) Recipes: Cakes, Scones, Tarts & Sandwiches. Have a wonderful weekend and a very Happy Mother’s Day to all my readers who are mums! Karen
Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party |
| Region | Italian |
| By author | Karen S Burns-Booth |
Ingredients
- 250g tortellini of your choice, dried or fresh (I used vegetarian aubergine and tomato tortellini)
- 1/2 x 200g jar of sun-dried tomato pesto (i.e. red pesto)
- 1 x 240g tin of chopped tomatoes
- 2 tomatoes, cut into slices
- 1 x 150g packet baby mozzarella cheese balls
- handful fresh mint leaves, snipped
- 2 tablespoons grated Italian cheese (such as Parmesan or Grana Padano)
Note
A super tasty "stand-by" store cupboard pasta bake that is easy to whip up and is prefect for any weekend lunch or mid-week family supper. By using packet tortellini, tinned tomatoes, pesto and mozzarella cheese, you can prepare and cook this comforting pasta bake in under an hour and serve it with fresh salad for a convenient and easy meal. If fresh mint it not available, then use dried mint instead.
Directions
| Step 1 | Pre-heat the oven to 200C/400F/Gas 6. |
| Step 2 | If using dried tortellini, cook it per the packet instructions. If using fresh, then just "refresh" it by pouring boiling water over it in a large bowl. Drain the tortellini and spoon it all into a greased baking tray or dish. (I used olive oil to grease the dish) |
| Step 3 | Mix the red pesto and chopped tomatoes together and then spoon it over the drained tortellini, mixing it gently through the pasta. |
| Step 4 | Arrange the tomato slices and baby mozzarella balls on top of the pasta and then add the snipped fresh mint leaves, before finally scattering the grated Italian cheese over the whole of the pasta bake. |
| Step 5 | Bake in a pre-heated oven for 25 to 35 minutes, or until the cheese has melted and the bake is golden brown and bubbling. |
| Step 6 | Serve immediately with fresh salad or rocket leaves and a balsamic dressing. |
| Step 7 | Freezes well; just cut the cooled cooked pasta bake into squares, wrap in cling-film and then place into a freezer bag. Defrost before reheating in a microwave or covered in a hot oven. |
Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
More Lavender and Lovage Pasta Recipes:
Dominic says
oooh Karen, what a perfect meal for a sunny saturday… this is so simple and yet so delicious… I REALLY want a slab of this now… and I bet it’s also great cold with a salad. LOVERLY!!
Karen says
Thanks Dom! It was a fab meal for a very lazy day! 🙂
Choclette says
Looks delicious Karen – pasta is such a winner.
Karen says
Such a great ingredient for an easy and quick fix Choclette!
London Unattached Lifestyle and Travel says
Pasta is a such a great base for quick and easy suppers isn’t it! Great for small households too, because you can make everything in small quantities
Karen says
Perfect for solo dining I agree Fiona!
Heidi Roberts says
This is my favourite food and I could eat it every night of the week!!
Karen says
Me too Heidi!
Sylvia says
Oh gosh! It must be awesome, full of flavours! This is something I’m going to try next week 😉 I’ll put it on my meal plan!
Karen says
Thanks Sylvia, this is also a VERY cheap meal for your weekly meal plan budgeting too!
Tracy Nixon says
Shared via G+ thanks
Karen says
Thanks Tracy!
Deena kakaya says
Have to agree with you Karen, this dish combines all the flavours that hit the spot yet is so simple and quick to prepare whilst retaining that sophisticated feel. What a great idea for using tortellini or ravioli. I will be doing this on my,’too tired but want to eat something scrumptious’ night this week xx
Karen says
I hope that you enjoy it as much as we did if you make this Deena! 🙂 Karen
Elmarie says
Love sun-dried tomatoes. Gorgeous photo’s.
Karen says
Thanks so much Elmarie! 🙂
Janie says
That look stunning, am pinning…
Janie x
Karen says
Aww, thanks Janie! 🙂
Tina @ The Spicy Pear says
This looks delicious and packed full of flavour. I’m always looking for handy store cupboard dishes that are quick and easy to put together and your recipe delivers all of that and more.
Karen Burns-Booth says
Thanks Tina! It’s a simple recipe that is perfect for those “what shall I cook tonight” moments! Karen
Julie's Family Kitchen says
This looks so delicious and beautifully photographed too.
Karen Burns-Booth says
Thanks very much Julie!
Dannii @ Hungry Healthy Happy says
Yum! This looks so good Karen. I am eating so many sun-dried tomatoes at the moment.
Karen Burns-Booth says
I LOVE sun-dried tomatoes, they are so, well, TOMATO flavoured!
Bintu @ Recipes From A Pantry says
Karen, this is nice, easy and healthy but packs such flavour esp with the pesto. Yum.
Karen Burns-Booth says
Thanks Bintu. It is such an easy recipe and also cheap too, without losing any taste or flavour.
Fiona Burns says
Just made this tonight and it tastes delicious. I used spinach and ricotta filled tortellini so there were three cheeses involved! Very quick to prepare and cook and very tasty. Paul and Ben loved it!
Karen Burns-Booth says
Glad you liked this easy and simple recipe Fiona! I made it last weekend as it happens!
Rachel Walker says
What a GENIUS idea. I’ve never seen this before, but it is a very cunning half-way house to a lasagne, my least-favourite thing to make (because I hate fiddling about with lasagne sheets!) Wonderful recipe, I’m definitely going to give a whirl. Thanks for sharing!
Virginia says
I never thought about baking tortellini… what a wonderful and tasty idea =)