Ingredients (Serves 4–6)

Base

• 1 (20–24 oz) package cheese tortellini (fresh or refrigerated)

• 2 tbsp butter

• 4 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped (in oil, drained)

• 1 tsp Italian seasoning

• 1 tsp paprika

• ½ tsp crushed red pepper (optional)

Creamy Sauce

• 1 ½ cups heavy cream

• 1 cup chicken broth (or vegetable broth)

• ½ cup grated parmesan

• Salt & pepper to taste

Cheese Topping

• 1 ½ cups shredded mozzarella

• ¼ cup parmesan for the top

Finish

• Fresh basil

• Optional: extra sun-dried tomatoes for topping

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a baking dish lightly.

2. Make the Sauce

1. In a large oven-safe skillet or saucepan, melt butter over medium heat.

2. Add garlic and sauté 30 seconds until fragrant.

3. Stir in sun-dried tomatoes, Italian seasoning, paprika, and crushed red pepper.

4. Pour in heavy cream and chicken broth.

5. Add parmesan and stir until creamy and smooth.

6. Season with salt and pepper.

3. Add the Tortellini

1. Add the fresh tortellini directly into the sauce.

2. Stir to coat every piece.

3. Simmer 3–4 minutes (just to heat through; they will finish cooking in the oven).

4. Bake

1. Transfer to a baking dish (or keep in skillet).

2. Top evenly with mozzarella and extra parmesan.

3. Bake 15–20 minutes until bubbly and golden.

4. Broil 1–2 minutes for extra browning if desired.

5. Finish & Serve

• Let sit 5 minutes.

• Top with fresh basil and extra sun-dried tomatoes.

• Serve warm and creamy—pairs beautifully with garlic bread or a crisp salad.

Approximate Calories

Around 520–620 calories per serving, depending on cheese and cream amounts.