Try this Baked Tortelloni Parm recipe, or contribute your own.
Suggest a better descriptionTOOLS: medium (10") ovenproof skillet
1. Prep ingredients
-- Preheat oven to 450°F with a rack in the upper third.
-- Tear mozzarella into bite-sized pieces.
-- In a medium ovenproof skillet combine all of the tomato sauce, 11/4 cups water , 1 teaspoon oregano, and 1/2 teaspoon granulated garlic. Bring to a boil over medium heat. Off heat, stir in 1 teaspoon salt, a pinch of sugar, and a few grinds of pepper.
2. Bake tortelloni
-- Stir tortelloni and 1 tablespoon butter into skillet with marinara sauce; tightly cover with foil. Bake on upper oven rack until pasta is tender and sauce is slightly thickened, about 15 minutes (watch closely as ovens vary).
3. Broil cheese & server
-- Remove skillet from oven; discard foil. Switch oven to broil. Gently stir tortelloni and sauce, then top with mozzarella. Broil on upper oven rack until cheese is melted and browned in spots, 4–5 minutes (watch closely).
Let baked tortelloni Parm sit 5 minutes before serving. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (564g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 244 | ||
Calories from Fat: 132 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 1564.5mg | 54 % | |
Potassium 813.5mg | 21 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 10.8g | ||
Protein 16.1g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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