Baked Tortellini with Pesto and Fresh Salad

Cheesy, tender refrigerated tortellini baked with bright pesto, juicy cherry tomatoes, and mozzarella, served with a crisp Caesar salad.

• Prep: 8 min
• Cook: 15 min
• Total: 23 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.63/serving

Dietary

• High-Protein
• Keto
• Low-Sugar
• Pescatarian
• Vegetarian

Ingredients

• 1 package cheese tortellini (refrigerated)
• 1 tablespoon olive oil
• 1 pint cherry tomatoes (halved)
• 0.5 cup basil pesto (prepared)
• 0.5 cup shredded mozzarella cheese
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 package Caesar salad kit

Instructions

1. Preheat oven to 375°F (190°C). Cook the refrigerated cheese tortellini according to package directions, typically for 2-3 minutes. Drain well.
2. In a large bowl, toss the drained tortellini with 1 tablespoon of olive oil, halved cherry tomatoes, and 1/2 cup of basil pesto until well coated.
3. Transfer the mixture to a 9x13 inch baking dish. Sprinkle with 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. Season with salt and black pepper.
4. Bake for 12-15 minutes, or until the cheese is melted and bubbly and the tomatoes are slightly softened. While baking, prepare the Caesar salad kit according to package directions.
5. Serve the Quick Baked Tortellini immediately with the fresh Caesar salad on the side.

Notes

Adding a pinch of red pepper flakes to the tortellini mixture before baking can add a little warmth if desired. This dish can also be prepared ahead of time and baked just before serving.

Nutrition (per serving)

• Calories: 480
• Protein: 22 g
• Carbohydrates: 45 g
• Fat: 25 g
• Fiber: 3 g
• Sodium: 950 mg
• Saturated Fat: 10 g
• Sugar: 5 g
• Cholesterol: 70 mg