Baked mushroom tortellini is a simple, tasty, and “light” main course, a recipe for everyday lunch. This dish is simply seasoned and baked with a bit of grated Parmesan cheese, but if you want to make it richer and turn it into a Sunday dish, you can add béchamel and diced mozzarella, scamorza, or asiago for a stringy touch. I will provide you with the base recipe for baked mushroom tortellini, and you can enhance and personalize it as you prefer.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs tortellini (or cappelletti)
- 1.3 lbs white mushrooms (champignons)
- 2 oz carrots
- 1 oz grated Parmesan cheese
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste fresh parsley
Tools
- 1 Cutting Board
- 1 Knife
- 1 Shallow Casserole
- 1 Pasta Pot
- 1 Baking Dish
Steps
Clean the mushrooms: cut off the lower part of the stem, peel the cap and wipe them with a clean, damp cloth to remove any remaining soil, then slice them. Peel the carrots and dice them as small as possible. In a large casserole, heat the oil and let the garlic flavor it. Add the mushrooms and carrots. Cook until the vegetable water has evaporated, then season with salt, add chopped parsley, and turn off the heat.
Boil the tortellini or cappelletti in plenty of salted water, drain them, mix with the mushroom sauce. Add a little more extra virgin olive oil if needed, transfer to a baking dish, sprinkle with Parmesan cheese and bake at 392°F for about ten minutes or until a golden crust forms on the surface.
Notes
Recipe source: Healthy and light December 2021.
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Tortellini or cappelletti? Tortellini are smaller. The closure technique is also different. The filling changes. And so does the way they are seasoned. In short, they are similar yet very different. Mine, the ones used for the recipe, were ham tortellini. The ones commonly found in supermarkets.
