Creamy Pesto Tortellini Bake with Mozzarella
Ingredients
28 Oz Frozen Cheese Tortellini
2 Tablespoons Olive Oil
2 Cloves Fresh Garlic, Minced
1.5 Cups Pesto
1.5 Cups Heavy Cream
4 Cups Spinach
2 Cups Mozzarella Cheese
¼ Teaspoon Black Pepper
¼ Cup Parmesan Cheese
Directions
Prepare: Preheat the oven to 425° F. Grease a 9×13 rectangular baking dish and set it aside.
Pasta:
In a large pot filled with water, cook the tortellini per the instructions on the package. If there is a range for timing, cook it for the lesser amount, or cook it for 2 minutes less than specified. Before draining the pasta, reserve ¼ cup of the pasta water. Add the pasta back to the large pot away from the heat.
Sauce:
In a small pot, add the olive oil and minced garlic and saute for 1-2 minutes on medium heat. Add the pesto and heavy cream and bring the sauce to a boil on high heat, stirring occasionally. Add the reserved pasta water and simmer on low for 1 more minute. Remove it from the heat and stir in the spinach.
Bake:
Pour the sauce over the cooked tortellini and mix it until fully incorporated. Transfer the pasta to the baking dish, and evenly sprinkle the mozzarella cheese over the top. Bake the pasta for 10-15 minutes until the cheese begins to get bubbly and melt.
Serve:
Sprinkle the black pepper and Parmesan over the pasta bake, and wait 10 minutes before serving to give the sauce time to thicken.
