Tasty, family-friendly, and super Easy Baked Tortellini recipe is just what you need when you are a busy parent, a student, or just a preoccupaied person in general.
My family and I, love a good Italian meal, just in case you haven’t noticed in the 5 years that I’ve been blogging. 

I have so many pasta recipes that it’s not even a joke, however, everyone needs one more pasta recipe, right, right?

So, my dear readers, today I am sharing my Easy Baked Tortellini -filled with prosciutto and cheese, mixed with CLASSICO® Red Sauce, and topped with an Italian cheese blend and toasted breadcrumbs.

With that being said, you can seriously use any pasta on hand!!! Ravioli, macaroni, fusilli or rotini…

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Often, I would prepare this exact meal with fettuccine, or saute a pound of ground beef, pour Classico® Red sauce over it, mix it with cooked pasta, add loads of cheese and bake for 15 minutes.

The easiest and the yummiest dinner ever. The best part is, if you have “any” leftovers, pack them for work/school lunch the next day.

CLASSICO  is passionate about using the finest ingredients and they are sharing tasty recipes on their website. So, now the team at Classico challenging you to “make it your own” and share with them your tastiest recipes made of course with Classico’s delicious sauces. 

The Mason jar is an important part of the rich heritage of the CLASSICO® brand as it helps to ensure each jar of sauce brings an authentic taste to your dinner table. If you decide to make this yummy dinner, Easy Baked Tortellini recipe, please tag me on Instagram @sandraseasycooking. You can even DM a pic of the dish you made. I would love to see it!

Thank you for all your love and support! Happy Cooking!!!

Yield: 6

Baked Tortellini

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Easy-Breezy Dinner idea!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 packs 12 Oz each Tortellini (depending on your baking dish)
• 1 jar CLASSICO®24 Oz Red Sauce any that you prefer
• 8-10 Oz Italian Cheese Blend
• 1 cup or more Panko Breadcrumbs
• 1 tbsp. Oil
• 2 tsp. Italian Herb Blend/seasoning

Instructions

1. Boil Tortellini according to package -Boil water, add a generous amount of salt and add Tortellini (or any other pasta).
2. When Tortellini floats on the top, they are usually done, 4-5 minutes of boiling (you can always taste and see if they are done before draining).
3. Preheat the oven at 400F (200C).
4. In the oven safe baking dish, add a few tablespoons of CLASSICO® Red Sauce -I used Fire roasted tomatoes and garlic.
5. Spread equally on the bottom of the baking pan, then add cooked Tortellini.
6. Add more sauce, and slightly mix it to cover each piece.
7. Sprinkle cheese, just a bit, then gently mix to get the cheese all around Tortellini. Add the rest of the cheese on top, covering the Tortellini completely.
8. Preheat the saute/frying pan with oil, add panko breadcrumbs and just lightly let them get toasted (About 2 minutes on medium high temperature). Add Italian Herb blend/seasoning and mix for just a few minutes.
9. Add toasted breadcrumbs on top of the cheese and bake the dish for about 15-20 minutes in the preheated oven.
10. I served it with an organic baby greens mix salad, and my Garlic and Herbs Flatbread

Notes

As I said, you can use any pasta for this, even ravioli. You can add cooked chicken (Shredded/pulled apart leftovers work fine), Sauteed, lightly seasoned ground beef works fantastic with this. You can add steamed vegetables.

I kept it simple, but ever so often I'd add blanched broccoli or spinach. You can use a microwave safe dish, and since everything is cooked, just heat it in the microwave for about 4-5 minutes, or until the cheese looks completely melted.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I am fully aware that this is not really traditional pizza, but I like calling it Chicken and Kimchi Pizza, so the name stays.

This is easy, tasty, and savory… Oh, this pizza is so gorgeous, my friends! Is it possible to ask for more? I don’t think so!

You can complete this in under 30 minutes without using any dough. Although you can buy store-bought or prepare your own dough.

I made advantage of tortillas. YES! That’s how easy it is.

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The hardest thing was making chicken in a skillet, which is all I did. Everything else is similar to adding, cooking, and baking until deliciously golden.

You can use cooked chicken from the store, including rotisserie chicken.

As for toppings, well, I love mushrooms, and sweet peppers in a combination of chicken, kimchi, and cheese, as well as slightly spicy gochujang mixed with thousand island dressing or condiment. You can use pizza sauce, however, I tried it with thousand islands and it was instant love. 

How To Make Korean Fermented Napa Cabbage

With that being said, you can really use whatever you prefer, like, or have around. I even like adding softly fired egg. It tastes super tasty on this pizza. 

if you decide to make these tasty and rather easy Chicken and Kimchi Pizza do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

My favorite dishes to use TORTILLAS –

Vegetarian:

Tex-Mex Grilled Tofu Quesadillas

Air Fryer Mushroom and Cheese Taquitos

Meat lovers:

Chicken and Bacon Tortilla Pinwheels

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites.

In the other news, I am opened another blog. I am working on it right now to grow. It’s called Mug Of Reality and I’m quite proud of it. Thanks!

Yield: 1

Chicken and Kimchi Pizza

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Tasty and unique pizza with chicken and kimchi. Prefect match on a cheesy tortilla!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 1/2 cup of chicken breast, cooked
• 1 tortilla, medium-size or large, whatever you have
• 1/2 cup shredded cheese
• 1/2 tbsp. gochujang Korean red chili paste
• 2 tablespoons thousand island dressing origin

Topping options:

• 1/4 cup Kimchi chopped
• 1/4 bell pepper, chopped or sliced, any on hand or use mini peppers
• 2 mushrooms, sliced
• 2 tablespoons chopped red onion
• 3 to 4 fresh Mozzarella pearls, which are the perfect mini bite size cheese

Garnish opt:

• Toasted Sesame Seeds
• Scallions, chopped
• Red Hot chili flakes

Instructions

1. Cut chicken breast into thinner chicken strips, season with a bit of salt and peppers (a few pinches) OR Chicken Seasoning, and cook over a lightly greased pan for 5-7 minutes, or until done. You can use store-bought cooked grilled chicken, or grill it yourself. whatever works for you!

2. Preheat the oven to 375F. You can also make this in your air fryer.

3. Add gochujang aka Korean chili paste with pizza sauce or marinara sauce, whatever you have on hand and spread evenly on the tortilla. If you are low carb diet then use low carb tortilla.

4. Add cheese, and other toppings on the top.

5. Bake until the cheese is completely melted and edges of the tortillas start turning into a golden color, about 10 to 15 minutes, depending on your oven. Toss a few toasted sesame seeds on top along with chopped scallions and perhaps chili flakes, and serve with mayo, ranch dressing and/or salad.

Notes

When I say a fried egg, I meant you can serve a soft fried egg on top of this pizza.

Also, Yes to Mayo on pizza. If you never tried mayo on pizza then you're missing. My husband introduced me to it and I never looked back. It is not so unusual for Koreans to eat pizza with Mayo as well.

What is Thousand Island Dressing?

Thousand Island dressing is an American salad dressing and condiment based on mayonnaise that COULD include olive oil, lemon juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup or Tabasco sauce. SOURCE: WIKI

Thousand Island Dressing RECIPE is LINKED TO "SIMPLY RECIPES" if you wish to make it, which looks and sound really delightful

Did you make this recipe?

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Happy Friday people… I am always looking forward to Fridays, and most of the time I make pasta for dinner. So how does this look to Y’all? Good, I assume!

Before I start blabbering how good this is, I just want to say that this could be made with any pasta, gluten-free or not and it is equally delicious. This gluten-free one is the best that I tasted, so far. My palate is still adjusting because let’s be honest here, pasta is the best when it’s made with regular flour, BUT, I won’t lie, this brand is not half bad if you follow instructions and of course give it a chance. I tried several different kinds of pasta from Tinkyada brand and all are really good. As for my Alfredo sauce, it’s DE-licious. I enjoy the taste of shrimps and the creamy sauce with al-dente spaghetti… mmm…  It’s like ultimate comfort food right there, and I am 100% certain that you’ll love it as well.

Now the thing is peeps, after experimenting for a few weeks on myself, even though it is still early to tell, but when I eat my bread, or pasta or anything with gluten I cannot keep my eyes open, it knocks me out. I also get a slight headache, belly bloating and I am pretty moody. I increased fresh fruits and veggies that are good for thyroid hormone, as well as low-fat dairy products (cheese, milk, etc.), ditching gluten completely and including more protein (fish, eggs, etc.), I work-out more than I did 2 months ago, like I said before from 3-4 days a week, I am now to 6 days a week (power walk, indoor bike, 10-15 lbs. Weights, etc.).

Even my kids are pretty supportive of this sudden change of my diet, however, I still make bread every single day, I still make regular balanced meals that of course healthy people, like my family should eat.

My advice is to always READ Labels, and get as much as information as possible if you feel like your body is screaming at you and you are not feeling your normal self. I was moody-emotional, almost depressed, most of the time I was cold, I was bloated, gaining weight despite not over-eating, eating pretty healthy and balanced meals and exercising regularly. I was either too tired and slept throughout the day, or insomnia hits me and I cannot sleep at all– sometimes I’d go with 3-4 hours of sleep a night and function normally like I slept 8hrs. All that was not normal, it just wasn’t me… And turns out that I was right, I wasn’t crazy after all! You just have to listen to your body and know when something is going downhill.

Now gluten won’t kill me, but if it’s making me better in any way, I will avoid it… That brings me to one more point, this BLOG will not be gluten FREE…I will still continue to post regular meal, however, I’ll explore this new world and life without gluten for myself, and perhaps post every once in a while something that was really tasty like this pasta.

UPDATE* 
Since Shrimps are high in cholesterol please omit or eat in moderation. Like I said you can use chicken, which has almost half of the cholesterol that Shrimps do, or simply omit all-together and use Broccoli, that you previously blanched. Broccoli is not the best option for people with Thyroid issues, however, if you cook it, it should be ok. 

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Gluten-free Shrimp Pasta

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 pack Gluten free pasta
• 2 tbsp. Olive oil
• 1 pound Fresh shrimps washed and deveined (frozen will work too)
• Salt to taste
• 2 tsp. Lemon Juice
• 1/4 onion chopped
• 1 cup  of assorted sweet peppers red, orange, green, yellow...

Alfredo sauce:

• 1 Tbsp. Olive oil/ Butter works fine too.
• 3 cloves garlic pressed or minced
• 1/2 cup chicken or vegetable stock
• 1/2 cup Heavy Whipped cream/or half and half
• 3/4 cup Parmesan cheese
• 1/4 tsp. Ground Black pepper
• 1 tbsp. Dry Italian Mix herbs
• Kosher salt to taste
• 2 Tbsp. Cornstarch or Rice Flour gluten free + water

Garnish:

• Red hot chili flakes
• Dry herbs of your choice basil, mint, oregano etc.
• Cook pasta according to the pack. Add a generous amount of salt to the boiling water.

Instructions

Alfredo sauce:

1. In a medium saucepan, add oil and garlic, saute for a few minutes on a medium high temp. (Do not burn). Pour in Chicken Stock, heavy whipped cream or half and a half and stir until it starts to bubble. Add Parmesan cheese, and the rest of the ingredients for the sauce (excluding thickening agent-cornstarch or rice flour). Add SALT to taste. Turn down the heat to low and simmer for 10 minutes. In the cup, add a splash of water and mix cornstarch or rice flour until smooth--this will prevent lumps and it is like a Roux. Add to the sauce, stir until thick. Cover and set aside.

Shrimps:

1. In the saute pan, add oil and drop the shrimps in that are clean and deveined -- if the shrimps are frozen, defrost. Let it cook until they are pink--few minutes on each side. Season with a pinch of salt and a generous squeeze of lemon -about 2 teaspoons. Once done, transfer cooked shrimps on a clean plate and set aside.
2. In the same saute pan, add assorted peppers and onion.  Saute for about 5 minutes --it needs to be soft, but still with a bit of crunch. If it's frozen, you don't need to defrost, just look closely so it doesn't burn, trying to separate peppers and onion.
3. Once the peppers are almost done, add shrimp and stir. Turn the heat on medium-high, then add Alfredo sauce, stir. Last, add pasta to the sauce and shrimps and with kitchen tongs. Serve immediately.

Recipe Notes

If you don't like shrimps, you can do the same with the chicken breast. I recommend to cut it either into cubes or thin bite-size strips before cooking. If you don't want to make Alfredo sauce, you can certainly use store bought, (read labels for those that are on a gluten-free diet). Use Any pasta that you like!!!

This is not a sponsored post. I like Tinkyada pasta and this is my opinion.