If you’re craving a dish that’s bursting with flavor, comfort, and pure cheesy goodness, the Creamy Pesto Tortellini Bake with Mozzarella Recipe is going to be your new go-to. Imagine tender cheese tortellini enveloped in a luscious, creamy pesto sauce, finished with a golden, bubbly mozzarella topping that’s simply irresistible. This dish is perfect for cozy dinners when you want something easy to prepare yet stunningly delicious, delivering layers of richness and herbaceous brightness in every bite.
Ingredients You’ll Need
Gathering simple yet fresh ingredients is the secret to nailing this recipe. Each component brings a unique element to the dish, whether it’s creaminess, tang, or that crave-worthy meltiness that makes it so special.
- 3 cups cheese tortellini: Use fresh or frozen for extra cheesy pockets that soak up all the flavors beautifully.
- 1 cup heavy cream: Creates the rich, silky sauce that coats every tortellini perfectly.
- 1/2 cup pesto: Adds a bright, herby punch that’s the star of the show here.
- 1 cup mozzarella, shredded: Melts to gooey perfection on top, giving the bake that golden crust.
- 1/2 cup parmesan: Boosts the savory depth with its nutty, salty richness.
- Salt and pepper: Simple seasonings that balance and enhance all the flavors.
How to Make Creamy Pesto Tortellini Bake with Mozzarella Recipe
Step 1: Prepare the Oven and Pasta
Start by preheating your oven to 375°F to get it ready for baking. Meanwhile, cook your cheese tortellini in salted boiling water until just tender—this usually means slightly undercooked as they’ll finish cooking in the oven and soak up the sauce.
Step 2: Whisk Together the Creamy Pesto Sauce
In a mixing bowl, combine the heavy cream, pesto, parmesan cheese, and a pinch of salt and pepper. This mix is the heart of the Creamy Pesto Tortellini Bake with Mozzarella Recipe, marrying the creamy and herbaceous flavors beautifully.
Step 3: Combine Tortellini with Sauce
Drain the tortellini and gently fold them into the creamy pesto sauce. Make sure every piece is luxuriously coated—this ensures every bite is packed with flavor and smooth creaminess.
Step 4: Assemble and Top
Transfer your coated tortellini into a baking dish, spreading evenly. Then sprinkle a generous layer of shredded mozzarella on top. This cheese topping will melt and brown deliciously in the oven, giving your bake that irresistible crust.
Step 5: Bake to Perfection
Pop the dish into your preheated oven and bake for 20 to 25 minutes until the sauce is bubbling and the mozzarella is golden and gooey. This final step brings everything together, creating a dish that’s creamy, tangy, and satisfyingly cheesy.
How to Serve Creamy Pesto Tortellini Bake with Mozzarella Recipe
Garnishes
Fresh basil leaves or a sprinkle of extra parmesan add a vibrant, fresh note and a beautiful presentation. A drizzle of good-quality olive oil can also elevate the dish’s richness and make every bite shine.
Side Dishes
Serve with a crisp green salad dressed in lemon vinaigrette to add some brightness and balance to the richness of the bake. Garlic bread or a warm crusty loaf also pairs wonderfully, perfect for sopping up any leftover sauce.
Creative Ways to Present
For a fun twist, try serving this bake in individual ramekins for a cozy, restaurant-style feel. You could also add a layer of sun-dried tomatoes or fresh spinach between the tortellini and mozzarella topping to boost both color and nutrition.
Make Ahead and Storage
Storing Leftovers
Put your leftover Creamy Pesto Tortellini Bake with Mozzarella Recipe in an airtight container and refrigerate for up to three days. The flavors will deepen, making it just as delightful the next day.
Freezing
This bake freezes well for up to two months. To freeze, assemble but do not bake. Cover tightly with plastic wrap and foil, then thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in the oven at 350°F for about 15 minutes or until warm throughout. For faster reheating, use a microwave but be careful not to dry it out—adding a splash of cream or water can help maintain creaminess.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works perfectly here and keeps things simple, but if you have time, homemade pesto will add a fresh, vibrant kick.
Is it possible to make this vegan?
Yes! Swap out the cheese tortellini for a vegan variety, use plant-based cream, and substitute mozzarella and parmesan with vegan cheese alternatives to keep it creamy and delicious.
Can I add vegetables to the bake?
Definitely. Spinach, sun-dried tomatoes, or even roasted mushrooms work beautifully, adding color, texture, and nutritional value without overpowering the creamy pesto flavor.
What kind of pesto works best?
Basil pesto is the classic choice and highly recommended for that traditional flavor. However, arugula or spinach pesto variations offer a peppery or milder taste for a fun twist.
How do I prevent the bake from drying out?
Make sure to use enough cream in the sauce and cover the baking dish loosely with foil if needed to keep moisture locked in during baking, especially if baking for longer than 25 minutes.
Final Thoughts
Sharing the joy of the Creamy Pesto Tortellini Bake with Mozzarella Recipe feels like handing over a warm hug on a plate. It’s easy to prepare, wonderfully comforting, and guarantees smiles around the table. Once you try this creamy, cheesy pasta bake, it may just become a beloved staple in your dinner rotation. Don’t wait—give it a go and treat yourself to a dinner that’s both simple and spectacular!
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Creamy Pesto Tortellini Bake with Mozzarella Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy pesto tortellini bake is a deliciously cheesy and comforting pasta dish perfect for a cozy dinner. Featuring tender cheese tortellini tossed in a rich, creamy pesto sauce, topped with melted mozzarella and baked until golden and bubbly, this Italian-inspired recipe is easy to prepare and sure to satisfy.
Ingredients
Pasta
- 3 cups cheese tortellini
Sauce
- 1 cup heavy cream
- 1/2 cup pesto (basil or arugula)
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
Topping
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pasta dish.
- Cook Tortellini: Boil the cheese tortellini in salted water until they are just tender, following package instructions, then drain well.
- Prepare the Sauce: In a bowl, mix together the heavy cream, pesto, grated Parmesan, salt, and pepper until fully combined.
- Combine Pasta and Sauce: Toss the cooked tortellini with the creamy pesto sauce until evenly coated.
- Assemble the Bake: Transfer the coated tortellini mixture into a baking dish and evenly spread it out. Sprinkle the shredded mozzarella cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Notes
- For extra flavor and nutrition, add fresh spinach or sun-dried tomatoes to the pasta before baking.
- You can use either basil pesto or arugula pesto depending on your taste preference.
- Adjust salt and pepper to your liking, especially if your pesto is already salted.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta
- Method: Boiling and Baking
- Cuisine: Italian-Inspired
