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Ingredients requirements - Baked Tortellini with Ricotta and Mozzarella cheese 🧀:
- You need 1 bag (20 ounce) - tortellini (your favorite flavor !)
- Make ready of Salt for boiling water
- You need for Olive oil cooking spray
- Provide of 1 jar pasta sauce (24 ounce) (your favorite flavor!)
- Need 1 container (15 ounce) - whole milk ricotta cheese
- Require 1/8 teaspoon black pepper
- Take 1 tablespoon - Italian seasoning
- Make ready of 2 cups shredded mozzarella cheese
Serve garnished with the basil, if. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Combine the cooked tortellini and marinara sauce in a large bowl. They are done once they float to the top.
Baked Tortellini with Ricotta and Mozzarella cheese 🧀 process:
- Boil tortellini until slightly done, about 3 minutes, don’t forget to salt your water!
- Drain tortellini and place into a large baking pan that has been sprayed with olive oil cooking spray…….
- Pour your pasta sauce all over tortellini, then stir tortellini lightly, making sure you coat them well with the sauce…….
- Place several spoonfuls of your ricotta cheese all around tortellini……
- Now sprinkle your black pepper and Italian seasoning all over ricotta cheese…….
- Next, place your shredded mozzarella cheese all over ricotta cheese……….
- Cover baking pan and place in a preheated 350 degree oven for 40 minutes…….
- Uncover baking pan and place back into oven and cook for another 10-15 minutes, or until cheese is golden on top……
- Let cool for several minutes, then serve and enjoy 😉!!!
Toss tortellini in the sauce and serve in deep plates with fresh pepper. Discover delicious tortellini with creamy cheese and spinach by Barilla. Perfect for your family, pair with your favorite sauces and you have a delicious Semolina (wheat), durum wheat flour, ricotta cheese (cultured whey, cream), eggs, bread crumbs (wheat flour. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little.
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