Creamy Tomato Basil Tortellini Bake
As the golden hues of autumn settle over my backyard, I’m reminded of cozy evenings spent around the dining table with my family, the air filled with laughter and the comforting aroma of a home-cooked meal. Growing up, my mother had a knack for turning simple ingredients into dishes that felt like a warm hug, and her tomato-based pasta bakes were the stuff of childhood dreams. Inspired by those cherished memories, I created this Creamy Tomato Basil Tortellini Bake for my own family, a dish that’s become a staple on HomemadeVibes.com. It’s rich, cheesy, and bursting with the fresh, summery flavor of basil—a perfect way to bring everyone together, no matter the season. This halal-compliant recipe is crafted with love for my Muslim readers, ensuring every bite is as wholesome as it is delicious.
Whether you’re a busy mom looking to feed a hungry crew or hosting a weekend gathering with loved ones, this tortellini bake is your ticket to a meal that’s both effortless and unforgettable. Let’s dive into the recipe and create some new memories around your table!
Ingredients (Serves 6)
For the Tortellini Bake:
- Cheese tortellini (fresh or frozen): 20 oz (567 g)
- Olive oil: 2 tbsp (30 ml)
- Yellow onion (finely diced): 1 cup (150 g)
- Garlic (minced): 3 cloves (9 g)
- Crushed tomatoes (canned): 28 oz (794 g)
- Tomato paste: 2 tbsp (30 g)
- Heavy cream: 1 cup (240 ml)
- Vegetable broth: ½ cup (120 ml)
- Fresh basil leaves (chopped): ¼ cup (10 g), plus extra for garnish
- Dried oregano: 1 tsp (2 g)
- Red pepper flakes: ½ tsp (1 g, optional for a mild kick)
- Salt: 1 tsp (6 g, adjust to taste)
- Black pepper: ½ tsp (1 g)
- Mozzarella cheese (shredded): 2 cups (200 g)
- Parmesan cheese (grated): ½ cup (50 g)
Optional Garnish:
- Fresh basil leaves
- A sprinkle of Parmesan cheese
Kitchen Tools Needed
- Large pot (for boiling tortellini)
- Large oven-safe skillet or 9×13-inch baking dish
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Cutting board and knife
- Cheese grater (if using block cheese)
- Oven mitts
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions (usually 3-5 minutes for fresh or 5-7 minutes for frozen). Drain and set aside.
Pro Tip: Don’t overcook the tortellini—it’ll continue to soften in the oven, so aim for al dente!
Step 2: Sauté the Aromatics
In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Your kitchen will start to smell like an Italian dream!
Step 3: Build the Sauce
Add the crushed tomatoes, tomato paste, vegetable broth, heavy cream, dried oregano, red pepper flakes (if using), salt, and black pepper to the skillet. Stir well to combine, then let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. Turn off the heat and stir in the chopped fresh basil.
Step 4: Combine and Assemble
Gently fold the cooked tortellini into the sauce, ensuring each piece is coated in that creamy, tomatoey goodness. Sprinkle 1 cup mozzarella and ¼ cup Parmesan over the top, then layer the remaining 1 cup mozzarella and ¼ cup Parmesan for an extra cheesy crust.
Step 5: Bake to Perfection
Transfer the skillet (or pour the mixture into a 9×13-inch baking dish) to the preheated oven. Bake for 20-25 minutes, or until the cheese is bubbly, golden, and irresistibly melty. For a crispier top, broil for 1-2 minutes at the end (watch closely to avoid burning).
Step 6: Garnish and Serve
Remove from the oven and let the bake rest for 5 minutes. Garnish with fresh basil leaves and a sprinkle of Parmesan, then serve hot with a side of garlic bread or a crisp green salad. Watch your family’s faces light up with every bite!
Helpful Tips and Variations
- Make it Kid-Friendly: Omit the red pepper flakes for a milder flavor that little ones will love.
- Add Veggies: Stir in sautéed spinach, zucchini, or mushrooms in Step 3 for extra nutrition.
- Protein Boost: Mix in cooked, halal-compliant ground turkey or chicken for a heartier dish.
- Cheese Swap: Try cheddar or provolone for a different flavor profile, but keep it halal-certified.
- Make Ahead: Assemble the bake up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if starting cold.
- Freezer-Friendly: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Nutritional Information (Per Serving)
- Calories: 520 kcal
- Total Fat: 28 g
- Saturated Fat: 15 g
- Cholesterol: 85 mg
- Sodium: 920 mg
- Total Carbohydrates: 45 g
- Dietary Fiber: 4 g
- Sugars: 8 g
- Protein: 22 g
