Pesto Tortellini Bake Recipe
Creamy basil-pesto tortellini baked under a blanket of mozzarella and parmesan—restaurant flavor in 45 minutes.
Print Pin Servings: 6 Servings
Calories: 643kcal
Cost: $14
Equipment
- 1 Large pot For boiling tortellini briefly before baking
- 1 9 × 13-inch baking dish Ideal for even baking; glass or ceramic recommended
- 1 Large mixing bowl To mix tortellini with creamy pesto sauce
- 1 Whisk Helps blend pesto, cream, and seasonings smoothly
- 1 Aluminum foil Covers the dish during baking to prevent over-browning
Ingredients
Primary Ingredients
- 1 lb three-cheese tortellini fresh or frozen
- 1 cup basil pesto sauce store-bought or homemade
- 1 cup heavy cream sub half-and-half for lighter version
- 2 cups shredded mozzarella divided (half for topping)
- 0.5 cup grated parmesan
- 2 cloves garlic minced
- salt & black pepper to taste
Optional Add-ins
- 2 cups cooked chicken breast optional – diced
- 1 cup cherry tomatoes optional – halved
- 0.5 cup sun-dried tomatoes optional – chopped
- 2 cups fresh spinach optional
- 0.25 cup pine nuts optional
- fresh basil leaves for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Boil tortellini 2–3 minutes shy of al dente; drain.
- Whisk pesto, cream, garlic, salt & pepper; fold in tortellini (plus chicken or veggies if using) and spread in baking dish.
- Scatter mozzarella & parmesan; cover with foil and bake 20 min; uncover and bake 10–15 min more until golden and bubbly; rest 5 min before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 643kcal | Carbohydrates: 31g | Protein: 22g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 850mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 2mg