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Recipe by Morgan Peaceman

Morgan is a born and raised Brooklyn girl. Ever since she was able to chew, she had an unrelenting love for food. They say meals are meant to be had with those you care most about, and she agrees.

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Cheesy Pesto Tortellini Bake

A twist on baked ziti! Here we have cheesy tortellini tossed in a fresh and savory pesto sauce, baked to perfection.

10 MIN PREP
15 MIN COOK
25 MIN TOTAL
2-4 servings
Ingredients
alphabet pasta
1 package fresh cheese tortellini
alphabet pasta
Fresh Bunch of Basil
4 ounces basil, stems discarded
Fresh Bunch of Basil
A glass bottle of olive oil.
¼ cup avocado oil
A glass bottle of olive oil.
A head of garlic with a clove on the side.
5 cloves garlic, finely chopped, divided
A head of garlic with a clove on the side.
½ cup Organic Valley Shredded Parmesan Cheese
¾ cup Organic Valley Ricotta, divided
1 cup Organic Valley Thick Cut Mozzarella Shredded Cheese

Directions

Preheat oven to 350 F. Boil a pot of water and add tortellini. Cook tortellini 2 minutes less than what package suggests. Drain and set aside (do not add oil or the pesto won’t coat the pasta).
While the pasta cooks, make the pesto. Using a food processor or a bullet blender (whatever you have available), blend the basil leaves, half the chopped garlic, half the avocado oil and half the Parmesan cheese. Add the remaining garlic, oil and cheese a little at a time to form a smooth sauce.
Scoop some of the pesto into a broiler-safe 1.5-quart baking dish and pour the tortellini into the dish. Mix to coat. Add more of the pesto and 1/2 cup of the ricotta and mix to coat.
Dollop a few more spoonfuls of the remaining ricotta around the dish and sprinkle the mozzarella cheese over all the pasta.
Bake for 10 minutes, then turn the oven to broil. Broil for 3 minutes or until cheese is bubbling and brown.
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