Low Carb Baked Tortellini with Tomato Cream Sauce
Indulge in the comforting flavors of **Low Carb Baked Tortellini with Tomato Cream Sauce**, a wholesome twist on a classic favorite! Perfect for satisfying hearty pasta cravings while staying carb-conscious, this dish features tender low-carb tortellini bathed in a creamy, rich tomato sauce made with crushed tomatoes, aromatic garlic, and a splash of velvety heavy cream. Topped with a generous layer of melted mozzarella and parmesan cheese, then baked to bubbly perfection, this easy recipe is ready in just 40 minutes, making it ideal for a cozy weeknight dinner. Finished with a sprinkle of fresh basil, it offers the perfect balance of Italian-inspired flavors and indulgent creaminess—all while staying low on carbs. A must-try for any pasta lover looking for a healthier, baked twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Low carb tortellini
- 1 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 15 oz Crushed tomatoes
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh basil leaves, chopped
- 1 cup Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the low carb tortellini and cook according to the package directions to al dente. Once cooked, drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Stir in the crushed tomatoes, allowing them to simmer for about 5 minutes to thicken slightly.
Reduce the heat to low and pour in the heavy cream. Stir to combine.
Mix in the grated Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for an additional 2-3 minutes until the sauce thickens a bit more.
Add the cooked tortellini to the tomato cream sauce, gently stirring to coat all the pasta.
Transfer the tortellini and sauce mixture to a baking dish. Top it evenly with shredded mozzarella cheese.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it sit for a few minutes before serving.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5908 mg | 257% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 26.0 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2213 mg | 170% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1806 mg | 38% | |
*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.
