Vegetarian Creamy Pesto Tortellini Bake
This Vegetarian Creamy Pesto Tortellini Bake combines pillowy cheese tortellini with a rich, velvety creamy pesto sauce and a golden mozzarella crust for the ultimate comfort dinner. It comes together in under 40 minutes and is guaranteed to impress family and guests alike. Bright basil pesto sauce meets luscious cream for a baked pasta that is both elegant and effortlessly easy.
Equipment
- 9x13 inch baking dish
- Large pot
- Large skillet
- Wooden spoon or silicone spatula
- Colander
Ingredients
- 20 oz refrigerated cheese tortellini fresh or refrigerated
- 1 cup basil pesto sauce store-bought or homemade
- 1.5 cups heavy cream
- 4 oz cream cheese softened, cubed
- 1 tbsp unsalted butter
- 3 cloves garlic minced
- 1.5 cups shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese divided
- 0.5 tsp red pepper flakes adjust to taste
- 0.5 tsp salt plus more for pasta water
- 0.25 tsp black pepper freshly ground
- 0.25 cup fresh basil leaves for garnish, optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter and set aside.
- Bring a large pot of generously salted water to a boil. Cook the cheese tortellini for 1 minute less than the package directions indicate. Drain well and set aside. The pasta will finish cooking in the oven.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 60 seconds, stirring constantly, until fragrant and just beginning to turn golden.
- Pour in the heavy cream and add the cubed cream cheese. Stir continuously over medium heat for 3 to 4 minutes until the cream cheese is fully melted and the sauce is smooth and slightly thickened.
- Remove the skillet from the heat. Whisk in the basil pesto sauce and half the grated Parmesan cheese. Season with salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.
- Add the drained tortellini to the skillet and gently fold until every piece is well coated in the creamy pesto sauce. Transfer the mixture to the prepared baking dish and spread into an even layer.
- Scatter the shredded mozzarella evenly over the top, followed by the remaining grated Parmesan cheese.
- Bake uncovered in the preheated oven for 20 to 25 minutes, until the cheese is fully melted and golden in spots and the edges are bubbling. For a deeper golden top, broil on high for the final 2 minutes, watching closely to prevent burning.
- Remove from the oven and allow the bake to rest for 5 minutes before serving. Garnish with fresh torn basil leaves if desired and serve immediately.
Notes
For best texture, always undercook the tortellini by 1 minute before baking. Remove the skillet from heat before adding pesto to preserve the bright green color. Leftovers keep in an airtight container in the refrigerator for up to 4 days and reheat well with a splash of cream. This dish can be assembled up to 24 hours in advance and refrigerated before baking. Add 5 extra minutes to the bake time if going straight from the fridge.