Description
This creamy, cheesy baked tortellini is loaded with tender pasta, a rich tomato sauce, and plenty of melted cheese. It’s an easy, crowd-pleasing dish that’s perfect for busy weeknights or cozy family dinners!
Ingredients
Units
Scale
- 20 oz (570g) cheese or meat-filled tortellini (fresh or refrigerated)
- 2 cups (500ml) marinara sauce (store-bought or homemade)
- 1 cup (240ml) heavy cream or whole milk (optional, for a creamier sauce)
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for greasing the dish)
For garnish:
- Fresh basil or parsley, chopped
- Extra Parmesan cheese
Instructions
1. Preheat the oven
- Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Cook the tortellini
- Cook the tortellini according to package instructions until just al dente. Drain and set aside.
3. Prepare the sauce
- In a large bowl, mix together the marinara sauce, cream (if using), Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
4. Assemble the bake
- Add the cooked tortellini to the sauce and stir to coat evenly.
- Pour the mixture into the greased baking dish.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
5. Bake
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- For a golden-brown top, broil for an additional 2–3 minutes at the end.
6. Serve
- Garnish with fresh basil, parsley, and extra Parmesan before serving.
- Serve hot with garlic bread or a side salad for a complete meal.
Notes
- Add cooked ground beef, chicken, or Italian sausage for extra protein.
- Mix in sautéed vegetables like spinach, mushrooms, or zucchini for added nutrition.
- Use pesto instead of marinara for a fresh twist.