Baked tortellini with mushrooms and speck is a rich, tasty, and flavorful first course, a perfect recipe for the Sunday table or festive days. A quick baked pasta that always receives many compliments and is very successful. Easy to make, it is the right recipe even for those who are beginners in the kitchen. Let’s see how to prepare baked tortellini with mushrooms and speck.
Must try
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs fresh tortellini
- 2 cups béchamel sauce (approximately)
- 3.5 oz speck cut into strips
- 12.3 oz champignon mushrooms
- to taste fresh parsley
- 1 clove garlic
- to taste grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Saucepan with low edges
- 1 Pot for pasta
- 1 Baking Dish oven-safe
Steps
Clean the mushrooms: cut off the lower part of the stem, peel the cap, and rub them with a clean, damp cloth to remove any soil residue, then slice them. In a low-edged saucepan, heat the oil and let the garlic flavor it. Add the mushrooms. Let cook until the cooking water has evaporated, then season with salt, add chopped parsley, and turn off the heat.
In a small pan without adding any seasoning, let the speck strips brown for a couple of minutes.
Boil the tortellini in plenty of salted water, drain, and mix them with the mushrooms, speck, béchamel sauce, and grated Parmesan cheese. If necessary, add a little more extra virgin olive oil, transfer to an oven-safe baking dish, sprinkle with Parmesan, and bake at 392°F for about ten minutes or until a golden crust forms on top.
