Easy Cheesy Pesto Tortellini Bake
If you love cheesy pasta bakes but want something with a burst of fresh flavor, this Pesto Tortellini Bake is going to be your new go-to dinner. It’s creamy, cheesy, loaded with flavor, and comes together with minimal effort. Whether you’re cooking for your family, meal-prepping for the week, or hosting friends, this dish is a crowd-pleaser that feels both comforting and a little bit special.
Let’s dive into how to make it step by step, along with some tips, variations, and ways to store it so you can enjoy it anytime.
Table of Contents
Why You’ll Love This Pesto Tortellini Bake
There are so many reasons this dish has become a staple in kitchens everywhere:
- Easy to make: With just a few simple steps, you can have this on the table in under an hour.
- Crowd-pleasing flavors: Cheesy tortellini, creamy sauce, and herby pesto—what’s not to love?
- Versatile: You can easily switch up the veggies, cheese, or protein.
- Perfect for leftovers: It reheats beautifully, making it ideal for meal prep.
This recipe strikes the perfect balance between weeknight convenience and weekend indulgence.
Ingredients for Pesto Tortellini Bake
Here’s everything you’ll need to make this cheesy, baked pasta dish. I’ve included measurements so you can follow the recipe exactly, but also some notes on substitutions if you’re missing an ingredient.
Pasta & Sauce
- 2 (9-ounce) packages of refrigerated cheese tortellini (fresh or frozen works)
- 1 cup basil pesto (store-bought or homemade)
- 1 ½ cups marinara sauce (choose your favorite brand or make it from scratch)
- ½ cup heavy cream (adds richness—see substitutions below)
Cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese (optional, but makes it extra creamy)
Vegetables (optional but recommended)
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
Protein Add-Ons (optional)
- 1 cup cooked chicken, sausage, or shrimp (great for making it heartier)
Seasonings
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
Garnishes
- Fresh basil leaves
- Extra Parmesan cheese for topping
Step-by-Step Cooking Instructions
This Pesto Tortellini Bake comes together in just a few simple steps.
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
Step 2: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook 2 minutes less than package directions (since it will finish cooking in the oven). Drain well and set aside.
Step 3: Mix the Sauce
In a large bowl, combine the pesto, marinara sauce, and heavy cream. Stir until smooth. Taste and season with salt, black pepper, and red pepper flakes if you like a little spice.
Step 4: Combine Pasta, Sauce, and Add-Ins
Add the drained tortellini, zucchini, cherry tomatoes, and spinach to the sauce. Stir until everything is evenly coated. If you’re using cooked chicken or sausage, fold it in at this stage.
Step 5: Layer the Bake
Transfer half of the tortellini mixture to the prepared baking dish. Dollop ricotta cheese over the top. Sprinkle with half of the mozzarella and Parmesan. Add the remaining tortellini mixture, then top with the rest of the mozzarella and Parmesan.
Step 6: Bake
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, golden, and bubbly.
Step 7: Rest & Serve
Let the bake rest for 5 minutes before serving. Garnish with fresh basil and a little extra Parmesan.
Tips for the Best Pesto Tortellini Bake
Here are some insider tips to make your dish even more delicious:
- Don’t overcook the pasta. Since the tortellini will continue cooking in the oven, boiling it for 2 minutes less than the package recommends keeps it from getting mushy.
- Make it ahead. Assemble the bake in the morning, cover, and refrigerate until you’re ready to cook. Just add 10 extra minutes to the baking time.
- Use fresh pesto if possible. Store-bought works fine, but homemade pesto gives a brighter flavor.
- Layer strategically. Adding ricotta between layers ensures creamy bites throughout.
- Cheese variety. Mozzarella melts beautifully, but don’t be afraid to mix in fontina, provolone, or gouda for extra flavor.
Ingredient Substitutions
If you don’t have all the ingredients on hand, here are some easy swaps:
- Heavy cream → Half-and-half or whole milk (for a lighter version).
- Mozzarella → Provolone, fontina, or Monterey Jack.
- Parmesan → Pecorino Romano or Asiago.
- Zucchini → Bell peppers, mushrooms, or broccoli.
- Spinach → Kale or arugula.
- Protein → Shredded rotisserie chicken, crumbled sausage, or even cooked chickpeas.
Variations to Try
One of the best things about a Pesto Tortellini Bake is how adaptable it can be. You can easily tweak it based on what you have on hand or the flavors your family loves. Here are some tasty variations to inspire you:
1. Chicken Pesto Tortellini Bake
If you’re looking for a heartier, protein-packed dinner, stir in shredded rotisserie chicken or diced grilled chicken breast before baking. The chicken pairs perfectly with the creamy pesto sauce and makes this dish extra filling.
2. Vegetarian Pesto Tortellini Bake
Keep things meat-free by skipping the protein and adding more vegetables. Mushrooms, bell peppers, zucchini, or roasted eggplant are all great options. This version feels lighter but is still packed with flavor and cheesy goodness.
3. Spicy Version
Turn up the heat by mixing in cooked Italian sausage or adding a pinch of crushed red pepper flakes. This variation gives your Pesto Tortellini Bake a bold kick while keeping all the creamy, cheesy comfort intact.
4. White Pesto Tortellini Bake
For a richer twist, swap the marinara sauce for Alfredo sauce. The creamy white sauce combined with pesto creates a luxurious flavor that’s irresistible. Perfect for when you’re craving something indulgent.
5. Low-Carb Option
Want to lighten things up a bit? Replace some of the tortellini with zucchini noodles (zoodles). You’ll still get that cheesy baked pasta feel but with fewer carbs and an extra serving of veggies.
Storage and Reheating Instructions
One of the best things about a Pesto Tortellini Bake is that it tastes just as good the next day—maybe even better. The flavors have time to mingle, the sauce soaks into the pasta, and the cheese stays perfectly melty when reheated. Here’s how to store and reheat it so you can enjoy every bite:
Refrigerator
If you have leftovers, let the dish cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. For the best texture, store it in shallow containers so it cools evenly.
Freezer
Want to get ahead on meal prep? Assemble your Pesto Tortellini Bake right up to the point of baking, then cover the dish tightly with foil (and a layer of plastic wrap if you want extra protection). Freeze for up to 3 months. When you’re ready to enjoy, bake directly from frozen at 375°F, adding about 20–25 minutes to the cooking time.
Pro Tip: If you prefer, you can also freeze individual portions in freezer-safe containers. This makes it super convenient to reheat single servings for lunch or a quick dinner.
Reheating
- Microwave: For small portions, the microwave works just fine. Place a serving on a microwave-safe plate, cover lightly, and heat in 1-minute intervals until hot. Add a splash of water or cream before reheating if the pasta looks a little dry.
- Oven: For best results, reheat in the oven at 350°F until warmed through (about 15–20 minutes, depending on portion size). Cover with foil to prevent the top from over-browning, then remove the foil for the last few minutes so the cheese gets bubbly again.
With the right storage and reheating, your Pesto Tortellini Bake will taste just as amazing as when it first came out of the oven.
Prep Time, Cook Time, and Servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6–8 servings
Conclusion
When it comes to weeknight dinners that feel both comforting and gourmet, nothing beats a Pesto Tortellini Bake. It’s one of those recipes that looks impressive enough to serve guests but is simple enough to make after a busy day. With the combination of cheesy tortellini, creamy sauce, and that fresh burst of pesto, you’ve got a dish that balances richness with vibrant flavor.
The beauty of this recipe is how versatile it is. You can keep it vegetarian with just veggies and cheese, or add chicken, sausage, or shrimp for a protein-packed twist. You can also play around with different vegetables, sauces, and cheeses to make it your own. No matter how you customize it, the foundation of the Pesto Tortellini Bake always delivers delicious results.
Another reason this recipe is so loved is its make-ahead and storage potential. Whether you’re meal-prepping for the week or freezing a pan for later, you’ll always have a satisfying dinner ready to go. And let’s be honest—any dish that tastes even better as leftovers is a real winner.
So next time you’re looking for a hearty, crowd-pleasing meal, put this Pesto Tortellini Bake on your menu. It’s flavorful, adaptable, and sure to become a staple in your kitchen.
