It was a Friday night and we usually have seafood or takeout. But I was looking for something different that I could make at home. Isolation cooking means you might not have everything you need on hand, so it was time to improvise!
Our son’s girlfriend made a skillet baked tortellini for us a few weeks ago and it was great! There isn’t an iron skillet where we are in lockdown, so we transferred everything to a 2 1/2 quart casserole dish prior to the baking step. I didn’t have all of the required ingredients, so I adapted.
Instead of 28oz of crushed tomatoes I used two 14.5 oz cans of chopped tomatoes (one was regular petite cut, the other was fire roasted) and added the full can of tomato paste. I didn’t have fresh basil or black olives, so I used dried basil, left out olives. I also omitted the mushrooms since I didn’t have any. As it was cooking my thought was, hmmmm, this is just like making lasagna sauce.
Both Tim and I had seconds… and we have leftovers! Surprisingly easy and very delicious! Enjoy!
The complete recipe is here: Baked Pizza Tortellini