Italian Herb Baked Cheese Tortellini
A comforting baked tortellini casserole with tomatoes, zucchini, Parmesan, and melted mozzarella.
Equipment
- Large Pot
- Deep Skillet
- Colander
- baking dish or ovenproof skillet
- Spatula or wooden spoon
- Knife
- Cutting Board
Ingredients
- 1 lb cheese tortellini fresh or frozen
- 4 cubes Italian Herb Saute Express Saute Starter
- 1 medium onion diced
- 2 small zucchini diced
- 14.5 oz petite diced tomatoes 1 can
- salt and pepper to taste
- 1/2 cup shaved Parmesan cheese
- 1 1/2 cups grated mozzarella cheese
- parsley for garnish, optional
Instructions
- Bring a large pot of salted water to a boil for the tortellini.
- While the water heats, dice the onion and zucchini.
- Heat a deep skillet over medium heat and add the Italian Herb Saute Express cubes; melt and heat briefly according to package directions.
- Add the diced onion to the skillet and sauté for about 3 minutes until beginning to soften.
- Stir in the diced zucchini and continue cooking another 3 minutes until both onion and zucchini are tender.
- Salt the boiling water and cook the tortellini according to package instructions until al dente; drain and set aside.
- Add the canned petite diced tomatoes to the skillet with the vegetables, season with salt and pepper, and simmer gently for about 5 minutes.
- Stir the cooked tortellini and shaved Parmesan into the tomato-vegetable mixture until combined.
- Transfer the mixture to an ovenproof baking dish if your skillet is not broiler-safe. Sprinkle the grated mozzarella evenly over the top.
- Place under the broiler until the mozzarella is melted and bubbly, watching closely to avoid burning.
- Garnish with parsley if using and serve hot.
Notes
- Use fresh or frozen tortellini per the ingredient note.
- Watch the broiler closely to prevent burning the cheese.
- Italian Herb Saute Express provides concentrated seasoning; add salt sparingly.