Tortelloni with cheese in cream sauce

Name: Tortelloni with cheese in cream sauce - Nicoleta F.
Ingredients: 250g tortelloni with cheese; 100g sour cream; 1 egg; 50g Edam cheese; salt; butter for greasing

Pasta/Pizza - Tortelloni with cheese in cream sauce by Nicoleta F. - Recipia

Cheese Tortelloni in Cream Sauce I have made this recipe many times when I got home hungry and didn't feel like spending too much time in the kitchen. You don't need many ingredients, and the steps are quite simple. Usually, I use cheese tortelloni, but it also works with other types of stuffed pasta. It's quick to prepare and is the kind of dish you can make even when you haven't thought about dinner in advance. Quick Info Total time: 40 minutes Preparation time: 10 minutes Baking time: 25-30 minutes Servings: 2-3 Difficulty: easy Recipe type: baked pasta, quick dinner Ingredients 250 g cheese tortelloni 100 g cream 1 egg 50 g Edamer cheese (or any cheese you prefer) Salt Butter for greasing the dish Preparation steps 1. Boil the tortelloni in salted water according to the package instructions. Drain them well once they're done. 2. Quickly rinse the boiled pasta under cold running water. Drain them again to avoid excess water sticking between them. 3. Grease a baking dish with butter. You don't need much, just enough to prevent the pasta from sticking. 4. Place the drained tortelloni in the greased dish and mix them a bit to spread them somewhat evenly. 5. Cut the Edamer cheese into small pieces and sprinkle them among the pasta. It doesn't need to be perfectly distributed, but it should be somewhat spread out. 6. In a bowl, beat the egg with the cream and a pinch of salt until the mixture is smooth. 7. Pour the cream and egg mixture over the pasta, being careful to cover it as evenly as possible. You can shake the dish a little to let it seep between the tortelloni. 8. Place everything in the preheated oven at 180°C for 25-30 minutes. It's done when the cheese has melted and the top starts to brown slightly. 9. Let the dish cool for 5-10 minutes before serving. It cuts easier, and the taste is better when it's not piping hot. Why I make this recipe often I prefer it because it's quick to make, doesn't require complicated ingredients, and you can easily change the cheese. I like that it remains creamy and filling without having to stand by the stove. It works for lunch or dinner, and you don't have many dishes to wash. Tips and variations Tips If the pasta sits too long after boiling, it can stick together. I let them drain and quickly put them in the greased dish. Don't use too watery cream to avoid liquid pooling at the bottom of the dish. If you want a slightly crispier crust, leave the last 2-3 minutes on grill. Substitutions Instead of Edamer, you can use any hard cheese - Emmentaler, Gouda, or even a bit of Parmesan. Classic cooking cream works best, but if you don't have it, you can also mix it with thicker yogurt. Tortelloni with other fillings (spinach, mushrooms) can be used if you don't have the cheese version. Variations You can add a few basil leaves or a hint of freshly ground black pepper for flavor. If you have them on hand, you can sprinkle some sun-dried tomatoes or even a few small cubes of ham, but the base of the recipe remains the same. For a heartier version, doubling the ingredients works well in a larger dish. Serving ideas I prefer to serve them plain, directly from the dish, but they also go well with a green salad on the side or some sliced tomatoes. If there are leftovers, they're good for packing the next day or quickly reheating for lunch. Frequently asked questions 1. Can I use other types of stuffed pasta, not just cheese tortelloni? Yes, the recipe works with any stuffed pasta. Just pay attention to the cooking times on the package. 2. What if I don't have Edamer? Can I use another type of cheese? You can use any hard or semi-hard cheese. You can try Gouda, Emmentaler, or even a smoked cheese, to taste. 3. How do I prevent water from pooling at the bottom of the dish? Drain the tortelloni well after boiling, don't let water remain between them, and use thicker cream. If the cream is very runny, you can add a bit more cheese. 4. Can the recipe be made without egg? You can skip the egg, but the texture will be a bit more fluid, more like a sauce than a cohesive mixture. For consistency, the egg is still recommended. 5. Can the recipe be prepared in advance? You can assemble everything a few hours ahead and keep it in the fridge. Bake when needed, but it may take an extra 5 minutes due to being cold. Nutritional values Approximately, for one serving (out of a total of 2-3 servings): Calories: about 400-450 kcal Proteins: 16-18 g Carbohydrates: 38-42 g Fats: 20-22 g These values depend on the type of cream and cheese used. If you use lower-fat cream or change the cheese, they may vary slightly. Storage and reheating It can be stored in the fridge, covered, for up to 2 days. When reheating (oven or microwave), the taste remains good, but the texture may be less creamy. It's best to consume them fresh, but if there are leftovers, they can be enjoyed the next day. This is my recipe for cheese tortelloni in cream sauce, made many times when I needed a quick and hassle-free meal.

Preparation

The pasta is boiled according to the instructions on the package in salted water. It is rinsed under cold water and left to drain. A heat-resistant dish is greased with butter and the drained pasta is placed in it. The cheese is cut into pieces and placed among the pasta. The egg is beaten with sour cream and salt and poured over the pasta in the dish. It is placed in the preheated oven for 25-30 minutes until the cheese melts and is lightly browned. It is allowed to cool for a few minutes and can be served. Enjoy your meal! Any type of cheese can be used.

Tortelloni with cheese in cream sauce

Preparation

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