Gluten-Free Baked Tortellini with Tomato Cream Sauce
Indulge in the comforting flavors of Gluten-Free Baked Tortellini with Tomato Cream Sauce, a creamy, cheesy pasta dish that's perfect for a satisfying family dinner. This recipe features tender gluten-free tortellini enveloped in a luscious tomato cream sauce infused with garlic, fresh basil, and rich Parmesan cheese. Topped with a layer of melted mozzarella and baked to golden perfection, it's a crowd-pleaser that's both gluten-free and incredibly indulgent. Ideal for busy weeknights or cozy weekends, this baked pasta dish is ready in under an hour and pairs beautifully with a crisp side salad or gluten-free garlic bread. Whether you're gluten-sensitive or simply craving a decadent pasta bake, this recipe guarantees comfort food at its finest! Perfect keywords: gluten-free pasta, baked tortellini, tomato cream sauce, easy family dinner recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Gluten-free tortellini
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 1 cup Heavy cream
- 3 cups Parmesan cheese, grated
- 0.5 cup Fresh basil, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Mozzarella cheese, shredded
- 0.25 cup Fresh parsley, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the gluten-free tortellini and cook according to the package instructions until just al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the crushed tomatoes, heavy cream, and 1 cup of Parmesan cheese. Season with salt and black pepper. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
Add the cooked tortellini to the tomato cream sauce and gently stir to coat the pasta completely.
Transfer the tortellini and sauce mixture into a 9x13-inch baking dish. Sprinkle the remaining Parmesan cheese and shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh basil and parsley.
Serve warm and enjoy your gluten-free baked tortellini with a side salad or gluten-free garlic bread.
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 10311 mg | 448% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 45.1 g | ||
| Protein | 186.6 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5143 mg | 396% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3683 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
