Low Sodium Baked Tortellini with Tomato Cream Sauce
Indulge in a comforting yet heart-smart meal with this *Low Sodium Baked Tortellini with Tomato Cream Sauce*. Featuring tender cheese-filled tortellini smothered in a luscious tomato cream sauce, this recipe keeps the flavor high and the sodium low by using no-salt-added crushed tomatoes and fresh herbs. A dash of Italian seasoning, garlic, and a touch of red pepper flakes lend a burst of bold flavor, while freshly grated Parmesan and melted mozzarella create the ultimate gooey, cheesy topping. This easy-to-make dish comes together in just 45 minutes, making it perfect for weeknight dinners or a special family gathering. Serve it straight from the oven, garnished with vibrant fresh basil, and enjoy a hearty, wholesome meal that's both satisfying and mindful of your health goals.
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Recipe Information
Ingredients
- 16 ounces cheese tortellini
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes, no salt added
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.5 cup heavy cream
- 1 cup Parmesan cheese, grated
- 0.25 cup fresh basil, chopped
- 1.5 cups mozzarella cheese, shredded
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cook the cheese tortellini according to package instructions, ensuring it is al dente as it will cook further in the oven later. 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.
Add the crushed tomatoes, Italian seasoning, black pepper, and red pepper flakes to the skillet. Stir well and let the sauce simmer for about 10 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for another 2-3 minutes.
Stir in the grated Parmesan cheese until melted and well combined. Then, add the fresh basil and stir.
Mix the cooked tortellini with the tomato cream sauce, ensuring the tortellini is well coated.
Transfer the tortellini and sauce mixture to a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 15 minutes or until the mozzarella is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with additional fresh basil if desired and serve warm.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 35.9 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2942 mg | 226% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2364 mg | 50% | |
*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.
