If you love East Side Mario’s Cheese Cappelletti, you’re going to love this recipe. It all begins with the easiest rosé sauce you’ll ever make and only gets better from there. It only takes two ingredients to make this rosé sauce. Seriously. There is nothing complicated about this recipe at all. You could probably have this on the table in less than 30 minutes too. The hardest part is trying to decide all the different yummy cheeses to add to the sauce if you are feeling adventurous.
My family is in love with my Cheese Cappelletti. I’m in love with how easy it is to make. And freeze. And serve to a crowd. No one has a clue how simple it is. My girlfriend’s daughter has always loved my Cheese Cappelletti so I share my recipe with her. She’s off to University next year and at least we know she won’t be hungry ‘cause she knows how to make this dish. She’ll probably end up making some friends if she shares it too.
This basic recipe calls for cheddar cheese but you can honestly use any type of cheese you have on hand. I toss in ½ cup of parmesan cheese along with the cheddar cheese just because. Some additional parmesan cheese usually gets sprinkled on top too. Yum! Serve this with a side of ceasar salad and some homemade crusty garlic bread and you’ve got a gourmet feast worthy of the finest crowds.
Speaking of crowds. This is a fantastic potluck dinner recipe. The crowds will love it and so will you after I share this little secret. Cheese cappelletti freezes really well. I tend to buy my stuffed pasta from Costco (so I get mass quantities of pasta). Any stuffed pasta will do really, but we like the cheese stuffed tortellini. Since the sauce is so easy to put together, whether I make one portion or 3, it’s the same amount of time and effort. So while you’re boiling one pot of water to make this easy dinner, get a second pot boiling and make a second or third batch. Toss this extra batch into a casserole dish, cover with foil and freeze for another day.
I like to keep a few batches of Cheese cappelletti on hand around Christmas for guests. Dinner sure is easy if all you have to do is take it out of the freezer and whip up a few sides to go with it. Love it!
- 1 jar Spaghetti Sauce (like Ragu)
- 1 pkg (8 oz) cream cheese
- Package of Tortellini or other stuffed pasta
- 2 cups grated cheddar cheese, divided
- While the tortellini is cooking, heat the spaghetti sauce over medium heat. Cube the cream cheese and add to the heated sauce. Whisk the sauce until the cream cheese is completely dissolved. Add a cup of grated cheddar cheese, stirring until well combined. If you choose to add additional cheese, this is the time to add the cheese.
- When the tortellini is cooked, drain well and return it to the pot you cooked it in.
- Pour the cheesy sauce all over the tortellini and stir so the pasta is well coated.
- Transfer the tortellini to a casserole dish and top with remaining grated cheese.
- If you plan on freezer this dish, cover the dish with foil and store in the freezer.
- If you’re going to eat it right away, heat in the oven for 20 minutes at 350 F until cheese is melted. Feel free to use the broiler to make the cheese extra bubbly and crispy.