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For this dish, I use 12 oz of cheese tortellini. You can pick fresh or frozen tortellini. They add a nice, soft texture. The cheese inside brings a rich flavor to the bake. Next, I combine 1 cup of heavy cream with 1 cup of store-bought basil pesto. The cream makes the sauce rich and smooth. The pesto adds a burst of fresh, herby flavor. Together, they create the perfect creamy sauce for the tortellini. You'll need some more ingredients to make this bake shine. Gather 1 cup of halved cherry tomatoes. They add sweetness and color. Also, use 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese for that cheesy goodness. Don't forget 2 cloves of minced garlic for flavor and 1 teaspoon of Italian seasoning for extra taste. Lastly, season with salt and pepper to your liking. Fresh basil leaves will be great for garnish. All these ingredients work together to create a dish that's simple yet bursting with flavor. {{ingredient_image_1}} First, I preheat my oven to 375°F (190°C). This sets the stage for baking. Next, I cook the cheese tortellini as per the package. If using frozen tortellini, it may take a bit longer. Once cooked, I drain it and set it aside. This step ensures our pasta is soft and ready for the sauce. In a large mixing bowl, I pour in the heavy cream. Then, I add one cup of store-bought basil pesto. I also include minced garlic, Italian seasoning, salt, and pepper. I whisk everything together until the sauce is creamy and well-mixed. This sauce will coat the tortellini and add rich flavor. I gently fold the cooked tortellini and halved cherry tomatoes into the creamy pesto sauce. Then, I transfer this mixture into a greased 9x13 inch baking dish. It’s important to spread it out evenly. On top, I sprinkle shredded mozzarella and grated Parmesan cheese. This creates a cheesy crust. I bake the dish for 20-25 minutes. I wait until the cheese is bubbly and golden brown. After baking, I let it cool for a few minutes. Finally, I garnish with fresh basil leaves. This adds a pop of color and flavor. To get the best tortellini, follow the package instructions closely. Fresh tortellini cooks faster than frozen. Cook them in salted water to enhance the flavor. Once they float, they are done. Drain them well to avoid extra water in your bake. For a creamy texture, mix heavy cream and pesto well. Whisking helps blend them smoothly. Add minced garlic for flavor. If the sauce feels thick, a splash of pasta water can loosen it. This keeps the dish rich and creamy. When you sprinkle cheese on top, use a mix of mozzarella and Parmesan. Mozzarella melts beautifully, while Parmesan adds flavor. Bake until the cheese is bubbly and golden brown. Let it cool a bit before serving. This helps the cheese set and prevents burns. Pro Tips Use Fresh Tortellini: If available, opt for fresh cheese tortellini for a more delicate texture and flavor. Customize Your Pesto: Feel free to blend in some nuts or cheese into your store-bought pesto for a richer taste. Veggie Add-ins: Enhance the dish by adding sautéed spinach or mushrooms for extra nutrition and flavor. Let It Rest: Allow the bake to sit for a few minutes after baking to help it set, making it easier to serve. {{image_2}} You can easily make this dish vegetarian. Simply skip any meat or seafood. The cheese tortellini already brings a rich flavor. Add more veggies like spinach or bell peppers. They will boost taste and color. You can also use zucchini or mushrooms for added texture. Want to pack in some protein? You can add cooked chicken or shrimp. Just stir them into the creamy pesto mix. Cooked sausage or ground beef also works well. This way, you turn a side dish into a main meal. It will fill you up and satisfy your hunger. If you want to change the cheese, go for it! Try using feta or goat cheese for a tangy twist. These cheeses melt nicely and add a different flavor. You can also use a vegan cheese if you prefer. Just ensure it melts well for a creamy finish. After enjoying your creamy pesto tortellini bake, let it cool down. Store leftovers in an airtight container. This helps keep the dish fresh. In the fridge, it stays good for about 3 to 4 days. If you want to enjoy it later, refrigerate it as soon as possible. To reheat your tortellini bake, you have a few options. The best way is to use the oven. Preheat the oven to 350°F (175°C). Place the dish in the oven for about 15 to 20 minutes. Check if it’s hot all the way through. You can also use the microwave. Heat it in short bursts of 1 minute. Stir between each burst to avoid hot spots. You can freeze your creamy pesto tortellini bake for later. To do this, let it cool completely. Cover it tightly with plastic wrap or foil. You can also use a freezer-safe container. It will stay fresh in the freezer for about 2 to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it in the oven or microwave as mentioned before. Yes, you can use homemade pesto! It adds a fresh and vibrant taste. Just blend fresh basil, garlic, nuts, cheese, and olive oil. You can adjust the flavors to your liking. Homemade pesto often has a more intense flavor than store-bought. This makes your dish even more special. If you need a substitute for heavy cream, try using half-and-half or whole milk. You can also use coconut cream for a dairy-free option. For a lighter version, blend low-fat milk with a bit of butter. Each choice will change the texture and taste a bit. Just keep in mind that the sauce may not be as rich. The Creamy Pesto Tortellini Bake will last about 3 to 5 days in the fridge. Make sure it’s in an airtight container. When you’re ready to eat, check for freshness. If it looks or smells off, it’s best to toss it. Reheat it gently in the oven or microwave for the best taste. In this blog post, we explored how to make a tasty Creamy Pesto Tortellini Bake. We talked about key ingredients like cheese tortellini and cream. The step-by-step guide made baking easy and fun. I shared tips for the best results, like cooking tortellini correctly. You can also mix in protein or try different cheeses. For storage, remember to use the fridge or freezer wisely. This dish is simple, delicious, and perfect for sharing. Try it out, and enjoy your tasty creation!

Creamy Pesto Tortellini Bake

A delicious and creamy baked dish featuring cheese tortellini, basil pesto, and melty cheeses.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 12 oz cheese tortellini (fresh or frozen)
  • 1 cup heavy cream
  • 1 cup store-bought basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the cheese tortellini according to package instructions; drain and set aside.
  • In a large mixing bowl, combine the heavy cream, pesto, garlic, Italian seasoning, salt, and pepper. Whisk until the mixture is well combined and creamy.
  • Add the cooked tortellini and cherry tomatoes to the bowl, gently folding them into the creamy pesto mixture until evenly coated.
  • Transfer the tortellini mixture to a greased 9x13 inch baking dish.
  • Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
  • Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh basil leaves for added flavor and color.

Notes

Feel free to add vegetables or protein for a heartier meal.
Keyword bake, cheese, pasta, pesto, tortellini