Pesto Tortellini Bake: Creamy, Cheesy, and Comforting Italian Perfection
This Pesto Tortellini Bake combines tender cheese-filled tortellini with creamy pesto sauce, melty mozzarella, and Parmesan. It’s a quick, flavorful, and comforting meal perfect for weeknight dinners or cozy family gatherings.
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.