Sun-dried Tomato and Chicken Tortellini Bake

1. Preheat your oven to 350 degrees F. Get out a good-sized baking dish and set it aside, now.

2. Boil a large pot of water and cook the tortellini according to the package instructions, but just shy of al dente; they’ll continue cooking in the oven. Drain them well.

3. Using those reserved 2 tablespoons of tomato oil, sauté your diced onion in a large skillet over medium heat until they’re soft and golden, about 5 minutes. Sprinkle in your garlic and let that dance together for another minute.

4. Stir in the chopped sun-dried tomatoes, chopped cooked chicken, and baby spinach until the spinach wilts and everything is beautifully mixed.

5. Pour in the heavy cream and chicken broth, and season with dried basil, oregano, salt, and pepper. Let it all simmer for a couple of minutes.

6. Toss your partially cooked tortellini into this lovely skillet mixture. Then, gently pour everything into your prepared baking dish.

7. Sprinkle the shredded mozzarella and Parmesan cheese on top. No skimping on the cheese, darlings.

8. Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

9. Let it rest for a good 5 minutes and then garnish with fresh basil, if you’ve got it. Serve up this heartwarming dish to your family and watch them come together, just like in days past.

Now, this recipe is just a starting point. If you’ve got garden fresh tomatoes, by all means, use those instead. You can roast them in the oven to concentrate their flavor before adding them to the dish. And if you’re not fond of chicken, leftover holiday turkey works just as splendidly. For a touch of green, mix in some zucchini or bell peppers with the onions. Remember, a recipe is just a roadmap—don’t be afraid to take a few detours along the way. And one last thing—always cook with love; it’s the secret ingredient that makes every dish taste better.