Baked Tortellini in Creamy Vodka Sauce

A comforting dish where tender tortellini meets a luscious creamy vodka sauce, all baked to perfection.

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Prepare the sauce: In a large skillet over medium heat, add 15 ml (1 tablespoon) of olive oil. When hot, add 3 minced garlic cloves and sauté until fragrant, about 1 minute.
Add tomatoes and vodka: Stir in 400 g (14 oz) of crushed tomatoes and 120 ml (½ cup) of vodka. Bring to a simmer and let cook for 5 minutes to reduce the alcohol content, stirring occasionally.
Incorporate cream: Lower the heat and add 240 ml (1 cup) of heavy cream to the skillet. Stir gently until the mixture is well combined, about 2–3 minutes. Season with salt and pepper to taste.
Combine with tortellini: Add 500 g (18 oz) of tortellini right into the sauce. Stir until the tortellini is evenly coated.
Bake it: Transfer the mixture to a 3-quart (3-liter) baking dish and top with 100 g (1 cup) of grated Parmesan cheese. Bake at 180°C (350°F) for 20–25 minutes until bubbly and golden on top.

For a lighter sauce, substitute Greek yogurt for heavy cream; however, the flavor will be tangier.