I love my cast iron skillet for many reasons, but the best thing about it has got to be how it cuts down on mess. I love using it for all-in-one-dish recipes like this one, which starts on the stovetop and finishes in the oven. The entire meal comes together in the skillet in about 30 minutes.
Tortellini is simmered in chicken broth instead of boiled in water and drained, for a more flavorful result. Fully cooked ham and frozen peas add heartiness to the pasta for a complete meal. A dusting of parmesan and mozzarella give the dish a crusty, melty lid of cheese.
Ham and Cheese Tortellini Bake
2 tablespoons (28 g) butter
2 shallots, minced
½ lb. (225 g) fully cooked ham, diced
1 cup (240 ml) chicken broth
1 teaspoon (7 g) salt
½ teaspoon (1 g) pepper
18 oz. (510 g) fresh cheese tortellini
½ cup (120 ml) heavy cream
1 cup (1 50 g) frozen peas
1 cup (110 g) shredded mozzarella
1 cup (100 g) shredded parmesan
Heat oven to 400°.
Melt butter in skillet over medium heat. Add shallots and cook until translucent, 3-4 minutes.
Add ham and brown slightly, 3 minutes.
Add chicken broth, salt, pepper and tortellini. Bring to a boil, then reduce heat to low, cover and cook for 10 minutes.
Uncover skillet and reduce heat to low. Stir in peas, cream and half of both cheeses. Sprinkle remaining cheese on top. Move skillet to oven; bake for 10 minutes, until cheese is melted.
Pro Tip: Give this dish a rich, smokey flavor by adding 1 teaspoon (2 g) of smoked paprika to chicken broth and replacing the mozzarella with smoked gouda.