What's better than cheesy pasta? We'll tell you— cheesy pasta in a rich, creamy tomato sauce, with kick of chili, and a crispy parmesan crust! This Creamy Tomato Tortellini Bake is perfect for Sunday Supper with the whole family and promises to leave bellies happily full!
- Cheese Tortellini
- 1 Jar Pasta Jays Creamy Tomato Sauce
- 2 tablespoons butter
- 2 cloves garlic
- 1 teaspoon chili flakes
- ¼ cup panko breadcrumbs
- 2 small Roma Tomatoes
- ¼ cup parmesan
- Olive Oil
- Salt & Pepper
How To Make
STEP 1: Peel and mince garlic. Dice Tomatoes.
STEP 2: In a small bowl combine panko, parmesan and a drizzle of olive oil. Season with salt and pepper.
STEP 3: In a medium ovenproof pan, heat a drizzle of olive oil over medium-high heat. Add minced garlic and chili flakes to taste. Cook 1 minutes until fragrant. Add tomatoes and season with salt and pepper. Cook stirring often, until tomatoes are slightly softened, about 2 minutes. Add 2 cups of Pasta Jay’s Creamy Tomato Sauce to pan and bring to a simmer.
STEP 4: Add tortellini to pan, cooking stirring until tortellini are tender. If sauce becomes too thick before tortellini are tender, add a splash of water. If you are not using an oven proof pan, transfer to oven proof baking dish.
STEP 5: Sprinkle tortellini with panko mixture.Heat broiler to HI and broil until panko is crispy, and golden brown 3-5 minutes. Let cool for 2 minutes.
STEP 6: Let cool for 2 minutes. Enjoy!