Italian-American · main

Baked Tortellini in Creamy Tomato Sauce

Baked Tortellini in Creamy Tomato Sauce reads umami 7.1, richness 5.7 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Italian-American main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 2.6 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 7.1 · Richness 5.7 · Salinity 4.8 · Allium 4.1 · Herbaceous 3.4 · Sweetness 2.8 · Sourness 2.2 · Funk & Ferment 2.1 · Fruity 2.0 · Nutty 1.9 · Heat 1.8 · Floral 1.6 · Warm Spice 1.4 · Earthy 1.3 · Citrus 1.2 · Bitterness 0.9

What's in it (14)

• unsalted butter — 41 g
• yellow onion — 110 g
• garlic — 12 g
• tomato paste — 59 g
• red chili flakes — 5 g
• tomatoes — 794 g
• chicken broth — 355 g
• salt — 5 g
• black pepper — 3 g
• heavy cream — 237 g
• refrigerated cheese tortellini — 1077 g
• parmesan cheese — 114 g
• mozzarella — 227 g
• basil — 15 g

Time & effort: about 43 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 185.2 kcal, 8.4 g protein, 9.2 g fat, 19.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Preheat the oven to 425 F and set a rack in the upper third. Melt the butter in a large oven-safe skillet or braiser over medium heat.
2. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. Stir in the tomato paste and red pepper flakes and cook, stirring constantly, until the paste darkens slightly and smells toasty, about 2 minutes.
4. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Season with the salt and black pepper.
5. Bring the sauce to a simmer and cook, stirring occasionally, until slightly thickened and no longer watery, 8-10 minutes.
6. Remove the pan from the heat and stir in the heavy cream until fully incorporated and the sauce turns a pale rose color.
7. Add the tortellini directly to the sauce (uncooked is fine) and stir gently to coat every piece and submerge them as much as possible.
8. Sprinkle half the Parmesan over the top, then scatter the torn mozzarella evenly over the surface, followed by the remaining Parmesan.
9. Transfer the skillet to the oven and bake, uncovered, until the tortellini are tender, the sauce is bubbling at the edges, and the cheese is melted and golden in spots, 18-20 minutes.
10. Let the dish rest for 5 minutes off the heat so the sauce sets slightly, then scatter the torn basil over the top and serve straight from the skillet.

Dishes with a similar flavor shape

• Rigatoni alla Vodka with Italian Sausage — Italian-American
• Baked Ziti with Sausage and Ricotta — Italian-American
• Chicken Parmesan Meatball and Ricotta Bake — Italian-American
• Roasted Red Pepper and Sausage Rigatoni — Italian-American
• Chicken Parmesan Meatballs over Zucchini Noodles — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.