The Pesto Tortellini Bake is the perfect marriage of cheesy pasta, aromatic basil pesto, and a rich, creamy sauce baked to golden perfection. It’s an easy, satisfying dish that brings the essence of Italian comfort food to your dinner table in under an hour. Every bite bursts with the freshness of pesto, the gooey melt of cheese, and the heartiness of tender tortellini.
Pesto Tortellini Bake:
Ideal for busy weeknights, family gatherings, or meal prep, this dish is simple to assemble yet indulgent enough to impress. Whether you use store-bought or homemade pesto, the result is a bubbling, savory delight that’s bound to become your new go-to pasta bake.
History:
Pesto, originating from Genoa, Italy, dates back to the Roman era and is made from crushed basil, garlic, pine nuts, Parmesan cheese, and olive oil. Tortellini, a ring-shaped pasta from the Emilia-Romagna region, is traditionally stuffed with cheese or meat. The Pesto Tortellini Bake is a modern Italian-American creation that combines these classics into one convenient, oven-baked masterpiece — transforming humble ingredients into a restaurant-quality comfort dish.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Pesto Tortellini Bake: Creamy, Cheesy, and Comforting Italian Perfection
Ingredients
- 20 oz cheese tortellini (fresh or frozen)
- 1 cup prepared basil pesto
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cherry tomatoes (halved, optional)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Set oven to 375°F (190°C).
- Cook Tortellini: Boil tortellini according to package directions until just al dente. Drain and set aside.
- Prepare Sauce: In a large bowl, whisk together pesto, cream, garlic, and a pinch of salt and pepper.
- Assemble the Bake: In a greased baking dish, combine cooked tortellini and sauce. Add cherry tomatoes if using. Top with mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
- Serve: Garnish with fresh basil and extra Parmesan before serving.
Notes
- Fresh tortellini cooks faster than frozen — adjust time accordingly.
- Use homemade pesto for richer flavor and aroma.
- Add grilled chicken or sausage for extra protein.
- For a lighter version, use half cream and half milk.
- Store leftovers in an airtight container for up to 3 days.
Tips for Pesto Tortellini:
- Sprinkle breadcrumbs on top for a crispy texture.
- Use sun-dried tomato pesto for a tangy twist.
- Mix in spinach or kale for added greens.
- Broil the top for 2 minutes to get a golden crust.
- Serve with garlic bread or a fresh garden salad for a complete meal.
FAQ’s for Tortellini Bake:
Q: Can I make this ahead of time?
A: Yes, assemble it a day before, refrigerate, and bake when ready.
Q: Can I freeze the Pesto Tortellini Bake?
A: Absolutely. Cover tightly and freeze for up to 2 months. Thaw overnight before baking.
Q: Can I use a different pasta?
A: Yes, ravioli or penne also work well with this creamy pesto sauce.
Q: Is it vegetarian?
A: Yes, as long as your pesto and cheeses are made without animal rennet.
Q: How do I reheat leftovers?
A: Reheat in the oven at 350°F (175°C) for 15 minutes or microwave for 1–2 minutes.
Conclusion:
The Pesto Tortellini Bake is the ultimate comfort food for pasta lovers. It’s rich, creamy, and layered with the bold flavors of basil, garlic, and cheese — all baked together in one satisfying dish. Perfect for cozy nights, potlucks, or simple family dinners, this recipe delivers pure Italian comfort with minimal effort.