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4 from 1 vote
Baked Tortellini and Tomatoes

A delicious stuffed pasta dish baked to cheesy perfection

Course: Pasta
Keyword: blue cheese, casserole, stuffed, tomatoes
Servings: 4 people
Author: HelenFern
  • 10 oz package fresh tortellini
  • 1 14-oz. can fire roasted diced tomatoes
  • 3 oz. mozzarella cheese (I sliced up three pieces of string cheese)
  • 2 Tablespoons pine nuts
  • 2 cups fresh mushrooms, sliced
  • 4 Tablespoons olive oil
  • 1/2 teaspoon garlic, crushed (about 1 to 2 cloves)
  • 1/2 cup panko bread crumbs
  • 1/2 cup fresh grated parmesan cheese (not the canned cheese)
  1. Purchase some fresh tortellini from the deli at your grocery store. I used one stuffed with prosciutto and cheese. Cook it according to the package directions.

  2. Put the pasta in an oven proof casserole dish. Set aside for now.

  3. Heat a couple of tablespoons of the olive oil in a pan and cook the mushrooms until they are soft and fragrant, about 5 to 10 minutes.

  4. Add the mushrooms to the pasta, then stir in all the other ingredients except the bread crumbs, olive oil and the parmesan. Mix until everything is evenly distributed.

  5. Top the casserole with the bread crumbs and parmesan. Drizzle the remaining olive oil over the top.

  6. Bake at 350° for about 25 to 30 minutes, or until the top is golden and everything is heated through.

  7. Allow to cool for a bit, then serve hot and delicious!