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a baking dish of small ring-shaped cheese tortellini in pink tomato-cream sauce with green peas and small browned pancetta pieces beneath melted mozzarella and Parmesan
Rachel Kim

Baked Tortellini

Refrigerated cheese tortellini needs only a brief dip in boiling water before baking, because the filled pasta softens faster than dry tubes. Pancetta and peas give the tomato-cream sauce something salty and sweet to work around, and keep the sauce loose so a pan that looks generously coated before baking is much more likely to stay creamy at the table, and stirring gently protects the little pasta folds from tearing open as you move everything into the dish.
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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 the oven to 375°F. Cook pancetta in a wide saucepan over medium heat for 6 to 8 minutes until lightly crisp, then spoon off all but 1 tablespoon rendered fat.
  2. Add shallot and cook for 2 minutes, then stir in garlic for 30 seconds. Add tomatoes, cream, water and pepper and simmer gently for 5 minutes.
  3. Boil tortellini in water with the tablespoon salt for just 1 minute, then drain gently. Fold into the sauce with frozen peas.
  4. Transfer to a deep 9-by-13-inch baking dish, scatter with mozzarella and Parmesan and cover with foil. Bake for 20 minutes.
  5. Uncover for 8 to 10 minutes until the filling of a center tortellino and the surrounding sauce reach 165°F. Rest for 5 minutes before serving.