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Baked Tortellini on a plate
Andrew Fowler

Baked Tortellini

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 20 oz refrigerated cheese tortellini
  • 1 tbsp fine salt for pasta water
  • 4 oz pancetta diced
  • 1 small shallot finely chopped
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 1 cup frozen peas
  • 1/4 tsp black pepper
  • 6 oz low-moisture mozzarella grated
  • 1/4 cup finely grated Parmesan

Method
 

  1. Heat oven to 375°F. Cook pancetta in wide saucepan over medium 6 to 8 minutes until lightly crisp. Leave 1 tablespoon fat; spoon off rest.
  2. Cook shallot 2 minutes; stir garlic 30 seconds. Add tomatoes, cream, water, and pepper; gently simmer 5 minutes.
  3. Boil tortellini with tablespoon salt just 1 minute; gently drain. Fold into sauce with frozen peas.
  4. Transfer to deep 9-by-13-inch dish; top with mozzarella and Parmesan. Foil-cover; bake 20 minutes.
  5. Uncover; bake 8 to 10 minutes until central tortellino filling and surrounding sauce reach 165°F. Rest 5 minutes.