Baked tortellini with tomato and mushrooms are easy and quick to prepare.
Tortellini
Tortellini are a fresh egg pasta filled with beef, pork, and cheese; ideally, you would make them at home, but I haven’t tried yet, so I buy them from a trusted pasta shop instead of those in bags.
Since the protein and lipid components of the meal are included with the carbohydrates in the tortellini themselves, they are, by their nature, a single dish that concentrates the characteristics of a balanced meal in a single course, so it will be enough to season them with a simple sauce.
Additionally, since it’s fresh pasta, the fiber content is low, so it’s good to eat them after a generous portion of vegetables.
For all these reasons, tortellini are not an alternative to consume often or regularly but a small indulgence to enjoy occasionally.
Let’s return to our gratin tortellini or baked tortellini.
Light and without béchamel [or try the fake béchamel].
I seasoned them with homemade tomato sauce and champignon mushrooms and baked them with grated cheese.
They are perfect for holidays and Sundays.
They can be prepared in advance, which will help you a lot when you have guests, especially if there are many dishes to prepare.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
Ingredients
- tortellini (quantity per dietary guidelines)
- 2 champignon mushrooms (or more)
- 1 cup tomato sauce (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- as needed grated cheese (grana or parmesan)
Suggested Tools
- 1 Knife
- 1 Cutting Board
- 1 Colander
- 1 Bowl
- 1 Baking Dish
Preparation
Rinse the mushrooms under water, dry them and separate the caps from the stems.
If the caps appear darkened and/or stained, peel them.
Slice the caps and let them drain in a colander.Prepare plenty of tomato sauce.
Pour the tomato sauce into a bowl, add the mushrooms, and mix.
Season with a pinch of salt and a pinch of pepper, add the parsley, and mix.Cook the tortellini [one minute less, so about 4 minutes instead of 5, until they rise to the surface], rinse them gently under running water, and drain.
Pour the tortellini into the bowl with the tomato sauce and mushrooms and mix.
Prepare an oven dish.
Pour the tomato and mushroom tortellini into the baking dish.
Finish with a generous sprinkle of grated cheese and grind some pepper.
Bake at 356°F (180°C) in a fan oven for 10 minutes + 5 minutes on grill function until a crispy crust forms on the surface.
Plate.
Your baked tortellini with tomato and mushrooms are ready.
Enjoy your meal!
Various tips
In case of guests and numerous dishes to manage, for convenience, you can prepare your tortellini in advance and then reheat them in the oven.
My trick, to avoid the pasta drying out when reheating in the oven, is to distribute a few tablespoons of tomato sauce on the surface before putting it back in the oven.As Professor Enzo Bonora generally suggests
Important in any case, in the presence of diabetes, it is crucial to build experience on the impact of this and all other foods on blood sugar. It means measuring before and two hours after eating it. Possibly more than once to get more reliable information. If the glycemic increase is contained [less than 50 mg], you can put a “green sticker” on that type of food. Otherwise, it’s better to leave it alone.
Notes
Hyperglycemia, prediabetes and diabetes. Find dedicated recipes here.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your dietary plan.
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FAQ (Questions and Answers)
How many grams of tortellini per person?
Consider 100-120 g of tortellini per person if served as a main course.
Reduce to 80 g of tortellini if multiple courses are planned.How to replace tortellini
You can replace tortellini with another type of fresh filled pasta, such as meat for example raviolini.
