Baked tortellini with meat ragù and peas is a very tasty and delicious first course, a quick and flavorful idea to bring to the table a different but very inviting dish that even the little ones will enjoy.
It’s a simple dish to make; the tortellini, cooked in just a few minutes, are mixed with the meat ragù and peas, all topped with a good dose of cheese and provola, allowing you to serve a tasty and unique first course.
The baked tortellini are exceptional, suitable for many variations, and perfect for a family Sunday lunch.
I prepared them quickly because I had some leftover meat ragù and peas, but it can be prepared quickly in 20 minutes.
Let’s discover how to prepare them.
TRY THESE VARIATIONS TOO
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Tortellini with Meat Ragù and Peas
- 10.5 oz Meat Tortellini (fresh)
- 8.8 oz Ground Beef (veal)
- Half Onion
- 10.5 oz Tomato Passata
- 5.3 oz Provola
- 1.8 oz Grana Padano DOP (grated)
- 3.5 oz Frozen Peas
- to taste Olive Oil
- to taste Salt
- 1 sprig Basil
Tools
- 1 Pot
- 1 Steel Pan
- 1 Baking Dish
- 1 Stove
Preparation for Baked Tortellini with Meat Ragù and Peas
In a pan, sauté the chopped onion with oil and the ground meat; when the meat changes color, add the tomato passata, cook for a few minutes, then add the peas.
Add salt, then add half a glass of water and cook slowly for about 20 minutes, keeping the sauce very soft.
In a separate pot, bring water to a boil.
Salt and cook the fresh meat tortellini for about 3 minutes, drain and mix with the meat ragù, leaving a few spoonfuls for the end. Add part of the grated Grana cheese and the provola in small pieces.
Mix everything well, then place in a baking dish. Add the remaining ragù, the grated Grana cheese, and more pieces of provola, then transfer to a preheated oven.
Bake the tortellini at 356°F for about 15 minutes until the provola is completely melted and a light crust forms on the surface.
Remove from the oven and serve hot with pieces of fresh basil.
Anna recommends…
You can replace fresh tortellini with dry ones, but the cooking time changes. You can also use scamorza or mozzarella instead of provola.
Can I omit the peas?
If you don’t like them, you can remove them from the recipe and cook only the meat ragù.
Can I add béchamel sauce?
Yes, of course, cover the tortellini with a layer of store-bought or homemade béchamel sauce
(Béchamel with Toasted Roux)Can I use dry tortellini?
Yes, dry ones are fine too, but the cooking time changes. Just read the package and always remove a couple of minutes before al dente.
What can I substitute tortellini with?
You can substitute with raviolini, agnolotti, potato gnocchi, or other fresh egg pasta.
