Pesto Tortellini Bake
This 4-Ingredient Pesto Tortellini Bake is a cheesy, creamy, and flavorful pasta dish made with minimal effort and maximum taste. Ready in under 30 minutes, it’s the perfect easy dinner for any night of the week.
Ingredients
- 1 (20-ounce) package cheese tortellini (fresh or refrigerated)
- 1 cup prepared basil pesto
- 1 cup heavy cream or half-and-half
- 1 ½ cups shredded mozzarella or Italian cheese blend
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Combine cooked or uncooked tortellini (depending on package instructions) with pesto and cream in a large bowl. Stir to coat evenly.
- Transfer the mixture to the baking dish and sprinkle the top with shredded cheese.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for another 8–10 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with extra basil or Parmesan if desired.
Notes
- Use refrigerated tortellini — it cooks faster and absorbs the pesto flavor better.
- Substitute heavy cream with milk or Greek yogurt for a lighter version.
- Try sun-dried tomato pesto for a flavorful twist.
- For extra crunch, sprinkle breadcrumbs or crushed nuts on top before baking.
- This dish reheats beautifully for meal prep or leftovers.