April 13, 2022

Tortellini Nachos with Smoky Tomato Dipping Sauce

If you are a true Italian, then you may be horrified at my little invention, but before you turn away - trust me, these are really, really good. As a strong pasta lover, I'm always keen to try something new and these tortellini nachos got me so super duper excited. You still get the deliciously colourful and Mediterranean flavour from the pasta and the salty, cheesy breadcrumb mixture they are coated in, but when combined with the smoky and slightly earthy taste of the tomato dipping sauce, it's a real treat. I'm warning you now, they are also EXTREMELY moreish!!

Stuffed pasta nachos on a baking tray with a bowl of tomato sauce
Tortellini Nachos with Smokey Tomato Dipping Sauce

Tried and Tested

NGL, I did try these on my group of best friends and they wolfed them down very quickly. This was, however, before I tested cooking the pasta in water before placing them in the oven, and I'm still waiting to show them all the difference it makes. They end up being softer, and the aroma of the pasta stuffing definitely comes out more, but you still have the crispy crunch of the nacho exterior after baking them. You can also mix and match different options - I love to mix between spinach and ricotta stuffed, aubergine parmigiana and mushroom and mozzarella, but again, you go with your own flow and just have fun!

Pasta nachos being dipped in tomato sauce
Dipping Tortellini Nachos (the best thing ever!!)

Tortellini Nachos with Smoky Tomato Dipping Sauce

These little golden babies are like a Mexican take on a classic Italian dish, and are perfect for grazing on with friends on warm summer evenings. A modern way of using Tortellini!











  • 200g stuffed tortellini
  • 2 eggs, beaten
  • 3 slices of bread
  • 30g parmesan
  • 200g tinned tomatoes (no extra juice), chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp balsamic vinegar
  • 1 (fat) garlic clove, finely chopped
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tbsp red wine
  • 1 tbsp mascavado sugar
  • Additional: fresh basil leaves, chilli flakes


  1. Preheat your oven to 180°C / Fan 160°C / 350°F / Gas Mark 4.
  2. In a food processor, mix together the slices of bread, parmesan cheese, dried basil and dried oregano and pour the mixture into a large bowl.
  3. Pour some boiling water into a saucepan and cook the stuffed tortellini according to the packet instructions. Drain the pasta.
  4. In a small saucepan, add the crushed garlic, chopped tomatoes, balsamic vinegar, smoked paprika, ground cinnamon, red wine and muscavado sugar and mix until everything is combined. Sprinkle with a bit of salt and pepper and cook over a medium heat until the sauce has reached a thick consistency.
  5. Dip the tortellini into the beaten egg mixture and turn to make sure they are fully covered. Then add and turn into the dry breadcrumb mixture and gently put onto a large baking tray. Place the baking tray in the warm oven for 10 - 15 minutes until the breadcrumbs have turned a beautiful golden brown colour.
  6. Serve the tortellini nachos with the tomato sauce and sprinkle with any additional toppings you would like - I love to sprinkle with some fresh basil leaves. (You may also choose to blend your tomato sauce so it is slightly thinner, but I like mine quite chunky!)
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!