Baked Tortellini In Red Sauce

Health score
10%
Baked Tortellini In Red Sauce
45 min.
3
463kcal
91.7%sweetness
42.63%saltiness
100%sourness
44.09%bitterness
69.65%savoriness
49.04%fattiness
0%spiciness

Suggestions

This Baked Tortellini in Red Sauce is a delicious and hearty dish that's perfect for a cozy night in. The fresh tortellini is filled with cheese or spinach, adding a creamy and flavorful twist to the classic baked pasta. The star of this dish is undoubtedly the rich and flavorful red sauce. It's made from scratch with a combination of onions, garlic, and oregano, creating an aromatic and savory base. The addition of chopped tomatoes and their juices lend a tangy and vibrant touch to the sauce. The secret ingredient? A sprinkle of sugar to balance out the acidity and create a well-rounded flavor profile.

The preparation of this dish is a breeze, making it ideal for busy weeknights or lazy weekends alike. Simply sauté the onions and garlic, add the tomatoes and seasonings, and let the sauce simmer while you prepare the tortellini. The pasta is cooked just enough to float to the surface, ensuring it retains its bite and doesn't become mushy. Once combined with the sauce and topped with grated cheese, the dish is baked to perfection. The result is a mouthwatering, comforting meal that's sure to impress.

This Baked Tortellini in Red Sauce is a true crowd-pleaser and can be tailored to your taste preferences. Serve it with a crisp green salad for a complete meal that's sure to satisfy your comfort food cravings.

Ingredients

  • large clove garlic finely minced
  • 0.5 cup grana padano cheese grated
  • 0.5 cup mozzarella cheese grated
  • tablespoon olive oil 
  • small onion finely chopped
  • teaspoon oregano dried crumbled
  • servings salt and pepper 
  • teaspoon sugar 
  • 400 grams tomatoes chopped
  • 250 grams tortellini fresh with cheese or spinach)

Equipment

  • frying pan
  • oven
  • pot
  • baking pan

Directions

  1. Saut onion and garlic in olive oil for 5 minutes.Season with salt, pepper and oregano.
  2. Add chopped tomatoes and their juice. Season with salt, pepper and oregano.
  3. Mix and bring to a boil.
  4. Sprinkle with sugar and reduce heat. Cook over low heat for 20 minutes. Adjust seasoning.Meanwhile, plunge the pasta in salted boiling water just long enough that they float to the surface.
  5. Drain the pasta and return to pot.Toss pasta with tomato sauce.
  6. Transfer to the lightly oiled baking dish and sprinkle with grated cheese.
  7. Bake at 240C for 20-25 minutes, until the surface of the dish is well baked.
  8. Remove pan from oven and let stand 5 minutes before serving.
  9. Serve with a green salad.

Nutrition Facts

Calories463kcal
Protein20.7%
Fat39.5%
Carbs39.8%

Properties

Glycemic Index
91.36
Glycemic Load
19.63
Inflammation Score
-9
Nutrition Score
12.544782608696%

Flavonoids

Naringenin
0.91mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.17mg
Kaempferol
0.27mg
Myricetin
0.2mg
Quercetin
5.53mg

Taste

Sweetness:
91.7%
Saltiness:
42.63%
Sourness:
100%
Bitterness:
44.09%
Savoriness:
69.65%
Fattiness:
49.04%
Spiciness:
0%

Nutrients percent of daily need

Calories:463.48kcal
23.17%
Fat:20.55g
31.62%
Saturated Fat:8.23g
51.41%
Carbohydrates:46.6g
15.53%
Net Carbohydrates:41.13g
14.96%
Sugar:8.52g
9.47%
Cholesterol:57.75mg
19.25%
Sodium:947.54mg
41.2%
Protein:24.23g
48.47%
Calcium:440.85mg
44.09%
Vitamin A:1378.92IU
27.58%
Vitamin C:20.32mg
24.63%
Phosphorus:223.03mg
22.3%
Fiber:5.47g
21.87%
Vitamin K:18.31µg
17.44%
Iron:3.04mg
16.91%
Manganese:0.24mg
12.08%
Potassium:392.11mg
11.2%
Vitamin E:1.59mg
10.61%
Vitamin B12:0.63µg
10.43%
Selenium:7.22µg
10.32%
Vitamin B6:0.18mg
8.81%
Zinc:1.3mg
8.67%
Vitamin B2:0.14mg
8.51%
Magnesium:30.12mg
7.53%
Folate:28.52µg
7.13%
Copper:0.1mg
5.13%
Vitamin B1:0.08mg
5.02%
Vitamin B3:0.92mg
4.61%
Vitamin B5:0.26mg
2.61%
Vitamin D:0.16µg
1.05%
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