Tortellini Pasticcio
Indulge in the comforting layers of *Tortellini Pasticcio*, a hearty Italian-inspired baked pasta dish that's perfect for family dinners or festive gatherings. This recipe combines tender cheese tortellini with a rich, savory meat sauce made from a blend of ground beef and pork, simmered with tomatoes and aromatic Italian herbs. A luscious, homemade béchamel sauce adds creamy decadence, while a generous topping of Parmesan and mozzarella creates a golden, bubbly finish in the oven. With its balance of cheesy, meaty, and velvety textures, this easy-to-follow *Tortellini Pasticcio* is sure to become a new favorite. Serve this satisfying dish paired with a crisp green salad and garlic bread for a meal that promises pure comfort. Perfect for those seeking cozy pasta bakes, this recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams Cheese tortellini
- 250 grams Ground beef
- 250 grams Ground pork
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Unsalted butter
- 2 tablespoons All-purpose flour
- 500 milliliters Whole milk
- 0.25 teaspoon Nutmeg
- 100 grams Parmesan cheese, grated
- 200 grams Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Cook the cheese tortellini in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the ground beef and pork to the skillet. Cook until browned and crumbly, breaking it up with a wooden spoon, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer the sauce for 10 minutes, allowing the flavors to blend. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk while continuously whisking to avoid lumps. Cook the béchamel sauce until it thickens, about 5-7 minutes. Season with a pinch of nutmeg and additional salt to taste.
In a large mixing bowl, combine the cooked tortellini, meat sauce, and half of the béchamel sauce. Mix gently to coat evenly.
Transfer the tortellini mixture to a large baking dish. Pour the remaining béchamel sauce evenly over the top.
Sprinkle the grated Parmesan and shredded mozzarella cheeses over the surface.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbling and golden brown.
Allow the Tortellini Pasticcio to rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 642 mg | 49% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 599 mg | 13% | |
*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.
