pesto tortellini bake recipe

Written ByJenny Smyth Posted on
pesto tortellini bake recipe
Jump to Recipe Jump to Video Print Recipe

The Best pesto tortellini bake recipe

I’ve been making pesto tortellini bake for years, and it’s still a family favorite. The combination of creamy pesto sauce, tender tortellini, and gooey melted mozzarella cheese is a match made in heaven. This recipe is a staple in our household, especially during the busy weeknights when I need to get dinner on the table quickly.

My kids love helping me assemble the dish, and my husband appreciates the ease of preparation. As for me, I love that this recipe is a great way to get my family eating more vegetables – the pesto sauce is packed with fresh basil and spinach, making it a nutritious option for a quick dinner. Plus, it’s just so easy to customize to our tastes – add some cherry tomatoes or sliced olives for extra flavor.

This recipe has been passed down through generations in Italian cuisine, and I’m so glad I can share it with my own family today. The first time I made this recipe, I was blown away by how quickly and easily it came together – just mix everything together in one pan and bake until golden brown. It’s perfect for a weeknight dinner or a special occasion meal.

My kids always ask for seconds (and sometimes even thirds!) , and my husband requests it regularly as well. It’s also a great way to use up leftover ingredients – just throw in some extra cheese or veggies to make it more substantial.

This recipe is truly a crowd-pleaser, and I highly recommend giving it a try.

Pesto Tortellini Bake

Pesto Tortellini Bake

4.5 from 1645 votes

A creamy and cheesy baked pasta dish featuring cheese tortellini tossed in a vibrant basil pesto sauce. This easy casserole is perfect for a weeknight dinner and is ready in under an hour.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

20 oz (570g) refrigerated cheese tortellini
1 tablespoon olive oil

For the Sauce

1/2 cup (120ml) basil pesto
1 cup (240ml) heavy cream
1/2 cup (120ml) whole milk
1/4 cup (25g) grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Topping

1 cup (115g) shredded mozzarella cheese
1/4 cup (25g) grated Parmesan cheese
2 tablespoons pine nuts (optional)

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the tortellini to the boiling water and cook according to package directions until al dente, typically 2-3 minutes for fresh tortellini.
4Drain the pasta in a colander and toss with 1 tablespoon of olive oil to prevent sticking.
5In a large bowl, whisk together the basil pesto, heavy cream, whole milk, 1/4 cup Parmesan cheese, salt, and pepper until smooth.
6Add the cooked tortellini and stir gently until every piece is coated with the sauce.
7Transfer the tortellini mixture to a 9×13 inch baking dish and spread it into an even layer.
8Sprinkle the shredded mozzarella, remaining 1/4 cup Parmesan, and pine nuts (if using) evenly over the top.
9Cover the dish with aluminum foil and bake for 15 minutes.
10Remove the foil and continue baking for another 8-10 minutes, until the sauce is bubbly and the cheese is melted and golden brown.
11Let the dish rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Large bowl
9×13 inch baking dish
Whisk
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

For a vegetarian version, ensure your pesto and tortellini are labeled vegetarian. You can substitute half-and-half for the heavy cream to reduce fat. Add a handful of fresh spinach or cherry tomatoes to the dish before baking for extra vegetables.

Watch Video Of How Pesto Tortellini Bake Works

This pesto tortellini bake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something quick and easy on a weeknight.

The leftovers are also super versatile – reheat them in the microwave or oven until hot and bubbly, then serve with some crusty bread or over pasta for added texture.

❓ Frequently Asked Questions About Pesto Tortellini Bake

1. What type of tortellini should I use for this recipe?

For this recipe, you can use any type of tortellini you like – cheese-filled, meat-filled, or even vegan options work well. Just be sure to choose tortellini that are fresh and not frozen or dried out.

2. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the pesto sauce and tortellini mixture separately and then assembling everything just before baking.

3. How do I store leftover pesto tortellini bake?

To store leftover pesto tortellini bake, let it cool completely before refrigerating or freezing it in an airtight container.

4. Can I serve this recipe at room temperature?

While you can serve this recipe at room temperature if you’re in a hurry, the best results come from serving it hot out of the oven when the cheese is melted and bubbly.

5. Is this recipe suitable for vegetarians or vegans?

This recipe is suitable for vegetarians but not vegans due to the use of Parmesan cheese – simply swap out the Parmesan for a vegan alternative if you’re cooking for someone who follows a plant-based diet.

Similar Posts