Keto Baked Tortellini with Tomato Cream Sauce
Indulge in the rich, satisfying flavors of **Keto Baked Tortellini with Tomato Cream Sauce**, a low-carb twist on a classic comfort dish. Featuring tender keto-friendly cheese tortellini smothered in a luxurious tomato cream sauce made with heavy cream, crushed tomatoes, and garlic, this recipe is elevated with a golden, bubbly layer of melted mozzarella and Parmesan cheese. Fresh basil adds a fragrant finish, while optional red pepper flakes provide a hint of heat. Perfect for keto dieters and pasta lovers alike, this easy-to-make casserole comes together in under 45 minutes and serves as a hearty, crowd-pleasing dinner. Serve it alongside a crisp green salad for a complete and irresistible keto-friendly meal.
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Recipe Information
Ingredients
- 12 ounces Keto-friendly cheese tortellini
- 2 tablespoons Butter
- 3 units Garlic cloves, minced
- 1 cup Heavy cream
- 14 ounces Canned crushed tomatoes
- 1 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 0.25 cup Basil leaves, fresh, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- as needed Olive oil spray
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat the oven to 375°F (190°C). Lightly spray a baking dish with olive oil to prevent sticking.
In a large pot, bring salted water to a boil. Add keto-friendly tortellini and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1-2 minutes until fragrant.
Pour the heavy cream into the skillet, stirring occasionally until it starts to simmer. Be careful not to let it boil.
Add the crushed tomatoes to the cream, stirring well to combine. Allow the sauce to simmer for about 5 minutes until slightly thickened.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Mix well until the cheese has melted and the sauce is smooth.
Gently fold the cooked tortellini into the tomato cream sauce, coating each piece evenly.
Transfer the tortellini and sauce mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly with a golden-brown top.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.4 g | 289% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 23.1 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2979 mg | 229% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1978 mg | 42% | |
*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.
