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Cheese Cappelletti Updated

Christina Austin
Cheese tortellini baked in a tomato and goat cheese rosé sauce with a layer of melted mozzarella on top. It will be an instant family favourite.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8 servings

Ingredients
  

  • 2 tbsp olive oil
  • small onion diced
  • 1 garlic clove minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt or more to taste
  • 1/4 tsp pepper
  • 1/4 cup red wine
  • 680 gram jar passata strained tomatoes or use canned crushed tomatoes
  • 1/4 water optional
  • 140 grams goat's cheese a standard small log
  • 1/2 cup whipping cream
  • 450 grams cheese tortellini
  • 1 1/2 cups grated mozzarella cheese

Instructions
 

  • Preheat the oven to 425F
  • Heat a large pot or a large skillet with a lid over a medium heat and add the olive oil, onion and garlic. Cook it for 3-4 minutes or until is is softened.
  • Add the dried oregano, basil, salt and pepper. Stir it for a moment with a spatula and then add the red wine to deglaze the pan.
  • Pour in the jar of passata (or crushed tomatoes). Use about a 1/4 cup of water to loosen any tomato puree that is stuck in the jar and pour that in the pan as well. This will give you a loose sauce that will get absorbed into the tortellini when it is baked.
  • Put the lid on the pan or pot and let the sauce simmer for 4 or 5 minutes, stirring occasionally so the sauce doesn't scorch on the bottom of the pan.
  • After the sauce has cooked for about 5 minutes, crumble in the goat cheese and stir to melt the cheese into the tomato sauce. When that has been fully incorporated, pour in the cream.
  • Keep the sauce on a low heat while you boil a large pot of water for the pasta. Stir the sauce often to make sure it isn't scorching on the bottom.
  • Dump in the cheese tortellini into the boiling water (carefully) and let the pasta boil for 4 minutes. They should be underdone because they will continue to cook in the sauce. Scoop out the tortellini using a slotted spoon and put them in the sauce. It is ok if some of the water from the pasta gets in the sauce because it will help keep the sauce nice and loose. If your pot is not large enough to hold the sauce and the pasta then use a large bowl to mix the sauce and tortellini together before transferring it all to a casserole dish.
  • Pour the tortellini and sauce into a large casserole dish and spread the shredded mozzarella evenly over it all.
  • Bake at 425 F for 10-15 minutes or until the cheese is melted, bubbly and starting to brown slightly.