Introduction

This Alfredo Tortellini Bake is a creamy, cheesy dish that’s perfect for a comforting weeknight meal. With tender tortellini smothered in rich Alfredo sauce and topped with melted mozzarella, it’s sure to please the whole family.

Alfredo Tortellini Bake Recipe - Recipe Image

Ingredients

1 (20 oz) package refrigerated cheese tortellini
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt & pepper to taste
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese (for topping)
2 tbsp chopped parsley for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Cook the tortellini in salted boiling water according to package directions, but reduce the cooking time by 1 to 2 minutes to keep them slightly firm. Drain and toss with olive oil to prevent sticking.
Step 3: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Step 4: Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Continue stirring until the sauce thickens and coats the back of a spoon.
Step 5: Add the cooked tortellini to the sauce and toss well to combine.
Step 6: Transfer the creamy tortellini mixture to the prepared baking dish and spread it out evenly.
Step 7: Sprinkle the shredded mozzarella and the extra Parmesan cheese evenly over the top.
Step 8: Bake uncovered for 15 to 20 minutes until the cheese is bubbly and golden brown.
Step 9: Garnish with chopped parsley if desired, and serve warm for the ultimate cheesy comfort.

Tips & Variations

For added protein and flavor, mix in cooked chicken, crispy bacon, or sautéed spinach before baking.
Use freshly grated Parmesan for the best flavor and easier melting.
To make it lighter, substitute half-and-half for heavy cream, but the sauce will be less rich.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions. Adding a splash of cream or milk when reheating helps to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works fine. Just adjust the cooking time according to package instructions and proceed with the recipe as usual.

Is it possible to make this recipe ahead of time?

Absolutely! You can prepare the Alfredo sauce and toss the tortellini in it, then refrigerate everything assembled in the baking dish. Bake when ready, adding a few extra minutes if baking from cold.

Alfredo Tortellini Bake Recipe

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★★★★★

4.7 from 82 reviews

A creamy and comforting Alfredo Tortellini Bake featuring tender cheese tortellini tossed in a rich homemade Alfredo sauce, topped with a golden layer of melted mozzarella and Parmesan cheese. Perfect as a hearty family meal that combines simplicity and deliciousness in one dish.

Author: Marco
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Pasta Base

1 (20 oz) package refrigerated cheese tortellini
1 tbsp olive oil

Alfredo Sauce

2 tbsp butter
3 cloves garlic, minced
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt & pepper to taste

Topping

1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp chopped parsley for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy clean-up.
Cook Tortellini: Boil salted water and cook the refrigerated cheese tortellini according to package instructions, timing to about 1–2 minutes less than al dente. Drain the pasta and toss it with olive oil to keep it from sticking while you prepare the sauce.
Make Alfredo Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
Simmer Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese, Italian seasoning, and season with salt and pepper. Continue stirring until the sauce thickens enough to coat the back of a spoon.
Toss Tortellini with Sauce: Add the cooked tortellini directly to the Alfredo sauce in the skillet, tossing gently to combine all the flavors and evenly coat the pasta.
Assemble Bake: Transfer the saucy tortellini mixture into the prepared baking dish, spreading it out evenly for uniform baking.
Add Toppings: Sprinkle the shredded mozzarella cheese and the extra grated Parmesan cheese evenly on top of the pasta mixture.
Bake: Place the dish uncovered in the oven and bake for 15–20 minutes or until the cheese topping is melted, bubbly, and golden brown.
Garnish and Serve: Remove from the oven, sprinkle chopped parsley over the top for color and freshness, and serve warm for a comforting cheesy meal.

Notes

For extra protein and flavor, consider adding cooked chicken, crispy bacon, or fresh spinach to the bake before topping with cheese.
Use freshly grated Parmesan for the best flavor and melt quality in the sauce and topping.
To make the dish ahead, prepare through step 6, cover with foil, refrigerate, and bake when ready, adding a few extra minutes to the bake time if baking from cold.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Alfredo Tortellini Bake, cheesy pasta bake, creamy Alfredo recipe, baked tortellini, easy pasta casserole