Tortellini al Forno – easy and quick, cheesy baked tortellini with tomato pasta sauce and mozzarella cheese!
What is tortellini al forno?
It is a tortellini pasta bake dish which can be made in many different ways. Most famous Tortellini al Forno (meaning “tortellini from the oven”) is a copycat recipe for Olive Garden tortellini baked in white Alfredo sauce.
I wanted something different, a recipe with tomato sauce and lots of cheese, which is common Neapolitan “primo piato” (appetizer) recipe.
You can use any tomato pasta sauce that you like. My favorite is my homemade Tomato Sauce (Salsa di pomodoro). I added a little bit of cream to it to make it milder.
Homemade Tomato Pasta Sauce (Salsa di pomodoro)
Any type of stuffed tortellini you like can be used in this recipe: with prosciutto, cheese, goat cheese, mushroom or spinach.
Melting cheese is a must, whether mild or strong tasting. I used mozzarella and Parmesan cheese. Another time I also crumbled some Feta cheese in the middle layer and it made the flavor even more enhanced (I liked it!). Even ricotta cheese would work in this recipe.
Layers of tortellini, tomato sauce, mozzarella and Parmesan cheese make this easy weeknight dinner casserole a true winter comfort food.
You might also like:
One Pot Baked Ziti with Ricotta
- 500 g (1.1 lb) fresh tortellini
- 800 g (28 oz) tomato pasta sauce
- 3 Tbsp cream
- 400 g (14.1 oz) mozzarella cheese; cubed, shredded or sliced
- 2 Tbsp Parmesan cheese
Cook tortellini according to manufacturers direction. Drain.
Mix tomato sauce with cream. Add drained pasta.
Place half of the mixture into an oiled baking dish or casserole dish. Put half of the mozzarella cheese over it and sprinkle with a tablespoon of Parmesan cheese.
Place another half of the tortellini mixture in the dish. Sprinkle with remaining cheese.
Bake Tortellini al Forno in 200 C (392 F) oven for about 10 minutes or until cheese is melted and bubbly.
Images show just 1/2 batch.
Tortellini al Forno look like a dish that came out of a kitchen of this 19th century mansion I shot recently:
Gosh, you post an Italian Recipe on an American Network and have the outright gaul to list the ingredients in grams.,Hello, this is America, the USA, if your going to post any recipe in the USA, have some intelligence to post in
ounces or pounds, or else, don’t post the damn thing in the first place, Moron
THAT’S your complaint about the recipe?? lol Sorry, but the poster of the recipe isn’t the moron.
That is so rude,haven’t you got a computer to convert it,Or do you think only Americans follow this wonderful site.I live in Australia and do not mind converting ounces to pounds,try and be a little less critical or do not follow it,I know lots of people who love it as much as I do.
I also live in Australia, and spend my time converting. Love it when I find a recipe in grams.
Love this site and their recipes. Great to find recipes that you cannot wait to try.
I apologize for not converting the measures immediately. If you check my other recipes you’ll see that I use both grams, ounces and cups whenever appropriate, but this time, I admit, I forgot to do that.
On the other hand, I don’t understand what you mean by “American Network”. I live in Europe and my site is hosted on an European server. I write in English because my readers come from all over the world, from Canada to Australia, and I want everybody to be able to understand my recipes.
You don’t owe anyone an apology. The recipe looks great and some folks just need to complain about things. It couldn’t be easier to understand!
The moron is the one who doesn’t know that the term is ‘gall’. The Gauls were people of Eastern Europe (archaic).
Never apologize for other people’s laziness or ignorance.
Scott R. Anderson , are you that ignorant? I think you need to learn some people skills and treat others as you would like to be treated. If you find cooking that difficult to understand and coverting grams to pounds or ounces is too tough, why don’t you look up a conversion chart instead of making a fool of yourself. Better yet, just stay out of the kitchen!
Scott I’m going to have to disagree with you, I think his recipe was better off staying in only metric measurements, by converting it to inch-pound it loses so much authencity!!!
Your’re an idiot!!!
What is not to understand? 1.1 lb is just over a lb. 28 oz is from a can. 14.1 oz of cheese is just under a lb. I would use a whole lb in this recipe. Most packaging show grams.
YOU OWE OUR CHEF A HUGE APOLOGY.
This rediculously rude person does not even deserve an answer! How dare he call the host a “moron”? Is he really a man or a moron? He has no education or respect! I wonder if he had parents who taught him to be respectful to others or if he attended a school where one is taught to speak to women? Does not seem so and he has shown himself to be less of a man and more of a moron!!! Be careful how you treat others because you will get treated in a worse manner without anyone coming to your… Read more »
Aside from all the rudeness, ignorance and comments on it (which I agree with) this recipe looks and sounds over the top d e l i c i o u s! Thank you.
You’re welcome, Elaine! I’m so glad you like it.
Hi. I can`t speak English very well because I`m a persian but i want to thak you for your deliciouse foods that you share with us.Your recepies are perfect. Thanks a lot 🙂
Thank you, Leila! It is very nice of you to say this! 🙂