Creamy Tomato Basil Chicken Tortellini Bake

Ingredients

• 1500 grams Cheese tortellini(500g)
• 2400 grams Crushed tomatoes (canned)(400g)
• 3120 ml Chicken broth (low sodium)(120g)
• 40.5 Onion (yellow), finely diced(60g)
• 53 Garlic cloves, minced(15g)
• 61 tablespoon Olive oil(13g)
• 7250 grams Cooked chicken (shredded or diced)(250g)
• 8120 ml Heavy cream or half-and-half(120g)
• 9240 grams Parmesan cheese (divided)(240g)
• 10240 grams Mozzarella cheese (freshly grated, divided)(240g)
• 111 tablespoon Tomato paste(16g)
• 121 teaspoon each Dried basil and dried oregano(2g)
• 131 teaspoon each Salt and black pepper(2g)
• 146 Cherry tomatoes, halved(90g)
• 150.25 cup Fresh basil, thinly sliced(5g)
• 1620 grams Extra parmesan cheese (for serving)(20g)

Instructions

1. 1Cook Pasta: Cook the tortellini according to package directions until al dente. Drain and set aside. Preheat oven to 190°C (375°F).
2. 2Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 5 minutes, then add the minced garlic for 1 minute.
3. 3Simmer Sauce: Pour in the crushed tomatoes and chicken broth. Stir in the heavy cream, Parmesan cheese, dried basil, and oregano. Season with salt and pepper, and simmer for 5 minutes.
4. 4Combine Filling: Remove the sauce from heat. Stir in the cooked chicken, and half of the mozzarella cheese (120 grams). Add the cooked tortellini and gently toss to coat everything.
5. 5Bake Prep: Pour the mixture into a 9x13 inch baking dish. Sprinkle the remaining 120 grams of mozzarella cheese and the halved cherry tomatoes evenly over the top.
6. 6Bake: Bake for 15-20 minutes, or until the cheese is bubbly, melted, and golden brown.
7. 7Serve: Let the bake rest for 5 minutes. Garnish generously with fresh basil slices before serving.