Best 11 Baked Tortellini Recipes

BAKED CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
• Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and place into a 9-inch baking pan.
• Heat canola oil in a large saucepan over medium heat. Add mushrooms and cook until golden brown, 12 to 15 minutes. Stir butter into the pan until melted; stir in flour slowly and cook until golden, about 1 minute. Pour milk slowly into the saucepan, stirring continuously. Reduce heat to medium-low and cook until sauce begins to bubble, 7 to 8 minutes.
• Remove saucepan from heat. Season with salt and pepper. Stir in Parmesan cheese. Pour sauce over cooked tortellini in the baking pan.
• Bake in the preheated oven until sauce begins to brown, 20 to 25 minutes. Serve immediately.

BAKED TORTELLINI WITH BACON

Steps:

• Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.
• Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with another 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.

BAKED TORTELLINI WITH ITALIAN SAUSAGE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, breaking into bite-sized pieces as it cooks. Drain and discard grease, but do not rinse or clean the skillet. Place cooked sausage into a 9x13-inch baking dish.
• Heat the same skillet over medium heat. Cook and stir onion until slightly browned and tender, 5 to 7 minutes. Add bell peppers, zucchini, and squash; reduce heat to low, cover, and cook until vegetables are crisp-tender, 3 to 5 minutes. Pour in diced tomatoes, Neufchatel cheese, Italian seasoning, salt, and pepper. Heat until combined and smooth, about 5 minutes.
• Pour cooked tortellini into the baking dish with sausage. Add vegetable mixture and stir gently to combine. Drizzle with marinara sauce; top with shredded Parmesan cheese.
• Bake in the preheated oven until cheese is golden, 25 to 30 minutes. Let cool 5 minutes before serving.

CHEESY BAKED TORTELLINI WITH OPTIONAL GROUND BEEF

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease one 8-inch by 8-inch baking dish or, if making a vegetarian version and a meaty version, grease two approximately 4-inch by 8-inch baking dishes.
• Cook the tortellini to al dente, according to package directions. Drain.
• Add the sauce to a large bowl and stir in the mascarpone cheese, parsley, and thyme.
• If NOT adding beef to half, gently toss the cooked tortellini with the sauce and pour into the 8-inch by 8-inch baking dish. Proceed to step 6.
• If adding ground beef to half, brown the ground beef and drain. Add about 1 1/2 cups of sauce to the beef and stir. Add just under half of the tortellini to the sauce with the beef and add the rest of the tortellini to the remaining sauce in the bowl. Toss both gently until coated. Pour meaty version into one 4-inch by 8-inch baking dish and the vegetarian version into another.
• Sprinkle the cheese evenly over the top(s).
• Bake until the sauce is bubbly and the cheese melts, 25 - 30 minutes. Serve.

BAKED TORTELLINI WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 375°F
• In a skillet, over medium heat, brown meat till cooked. Drain grease & set aside.
• In same skillet, saute onion & zucchini about 3 minute
• Stir in tomatoes & oregano; return meat into saucepan & bring to a boil.
• Pour over uncooked tortellini into large casserole (with cover). Sprinkle with 1/2 of the cheese.
• Bake, covered, for 10 minute
• Stir casserole, sprinkle remaining cheese & bake 10 min longer or until pasta is tender.

CHEESY BAKED TORTELLINI - GIADA

Steps:

• Preheat oven to 350º.
• Lightly oil an 8 x 8" baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.
• Cook tortellini in a large pot of boiling salted water until just tender, about 2 minute Drain.
• Add tortellini to the sauce and toss to coat.
• Transfer the tortellini mixture to the prepared baking dish.
• Top the mixture with the mozzarella and Parmesan.
• Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minute.

CHEESY BAKED TORTELLINI

Steps:

• Preheat oven to 350.
• Lightly oil an 8 X 8 baking dish.
• Whisk together the sauce, marcapone cheese, parsley and thyme in a large bowl.
• Cook the tortellini in large pot of boiling salted water about 2 minutes until just tender.
• Drain the pasta and add it to the sauce mixture. Toss to coat.
• Pour into prepared baking dish and sprinkle shredded cheese to coat.
• Cover the baking dish and bake about 30 minutes until the sauce bubbles and the cheese on top has melted.

BAKED TORTELLINI WITH RED AND WHITE CLAM SAUCE

Steps:

• 1. Preheat oven to 425.
• 2. Spray a 2-quart baking dish with nonstick spray.
• 3. In large bowl, combine tortellini, spaghetti sauce, clams and Parmesan cheese; mix well.
• 4. Spoon into prepared dish.
• 5. Spoon alfredo sauce over top; cover with foil.
• 6. Bake at 425 for 25 minutes.
• 7. Uncover; bake an additional 5 minutes or until hot and bubbly.

BAKED TORTELLINI

Steps:

• Preheat oven to 200 C.
• Grease a large shallow baking dish
• Melt butter in pan and cook mushrooms till lightly browned.
• Spread tortellini over base of dish.
• Top with mushrooms.
• Cover with pasta sauce.
• Drizzle cream over sauce.
• Sprinkle with parmesan.
• Bake for 15 minutes or till golden brown.
• Garnish with basil and serve.

CHEESY BAKED TORTELLINI

Steps:

• -Preheat oven to 350 degrees. -Lightly oil lasagna pan. -Whisk sauce, mascarpone, parsley, and thyme in a large bowl to blend. -Cook tortellini in a large pot, according to package directions. Drain. Combine tortellini and sauce. Pour into prepared lasagna pan. -Top with mozzarella and parmesan cheese. Cover and bake until the sauce bubbles and the cheeses melt on top, about 40 minutes.