Best 14 Tortellini Bake Recipes

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Indulge in a culinary journey with our delectable Tortellini Bake, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish features tender tortellini enveloped in a luscious creamy sauce, adorned with succulent vegetables and savory seasonings. Each bite offers a harmonious blend of textures and flavors, from the soft and chewy tortellini to the crisp-tender vegetables and the rich, velvety sauce.

Our collection of Tortellini Bake recipes caters to diverse culinary preferences, offering variations that include classic, vegetarian, and even a delightful Air Fryer Tortellini Bake for those seeking a healthier alternative. Whether you prefer the simplicity of a traditional Tortellini Bake or crave a meatless indulgence, our recipes have got you covered.

For meat lovers, our Classic Tortellini Bake is a must-try, featuring juicy Italian sausage and ground beef that add a savory depth to the dish. Our Vegetarian Tortellini Bake is a delightful symphony of roasted vegetables, such as zucchini, bell peppers, and mushrooms, all nestled in a creamy tomato sauce. And for a lighter option, our Air Fryer Tortellini Bake utilizes the innovative air fryer to create a crispy, golden-brown crust while maintaining a tender and flavorful interior.

Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the cooking process seamlessly. Discover the secrets to achieving a perfectly creamy sauce, the ideal ratio of tortellini to vegetables, and the art of baking it to golden perfection. With our Tortellini Bake recipes, you'll be able to create this irresistible dish that will become a family favorite in no time.

Check out the recipes below so you can choose the best recipe for yourself!

EASY, CHEESY TORTELLINI BAKE



Easy, Cheesy Tortellini Bake image

This is such an easy recipe, but it looks and smells great, and tastes even better! Your guests will think you spent hours on it. You can add cooked Italian sausage, too! Great with a salad and garlic bread.

Provided by EFasse

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 8

2 (9 ounce) packages cheese tortellini
1 (24 ounce) jar marinara sauce
1 (16 ounce) jar Alfredo sauce
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 tablespoon dried Italian seasoning
1 (8 ounce) package shredded Mozzarella cheese
¼ cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
  • Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
  • Broil for a minute or two until cheese has melted and turned golden brown.

Nutrition Facts : Calories 710.8 calories, Carbohydrate 62.5 g, Cholesterol 97.1 mg, Fat 39.8 g, Fiber 6.9 g, Protein 29.6 g, SaturatedFat 17.5 g, Sodium 1830.3 mg, Sugar 15.3 g

ITALIAN SAUSAGE TORTELLINI BAKE



Italian Sausage Tortellini Bake image

Delicious Italian tortellini dish will have you coming back for seconds.

Provided by Dave C

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 8

1 pound bulk Italian sausage
1 onion, chopped
1 green bell pepper, chopped
1 (24 ounce) jar marinara sauce
1 (14 ounce) can Italian-style diced tomatoes
1 teaspoon garlic powder
1 (9 ounce) package frozen cheese-filled tortellini
2 cups shredded mozzarella cheese

Steps:

  • Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
  • Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
  • Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
  • Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 32.9 g, Cholesterol 56.1 mg, Fat 20.3 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 8.6 g, Sodium 1135.8 mg, Sugar 10.9 g

BACON TORTELLINI BAKE



Bacon Tortellini Bake image

I stirred up this easy tortellini bake and figured if we all like it, others might, too. Broccoli and bacon add color and crunch to this creamy casserole. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 package (20 ounces) refrigerated cheese tortellini
3 cups small fresh broccoli florets
1/2 pound bacon strips, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 cups 2% milk
3/4 cup shredded part-skim mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat., Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender. Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 522 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1084mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

TORTELLINI BROCCOLI BAKE



Tortellini Broccoli Bake image

I usually make this dish for birthdays or holiday dinners. It's a great main dish or side dish. Everyone-even my young granddaughters-enjoys the combination of broccoli, cheese and tortellini.-Esther McCoy, Dillonvale, Ohio.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 13

1 package (19 ounces) frozen cheese tortellini, cooked and drained
1 package (16 ounces) frozen chopped broccoli, thawed
1 jar (2 ounces) diced pimientos, drained
2 tablespoons chopped onion
SAUCE:
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup milk
1/3 cup plus 1/4 cup grated Parmesan cheese, divided

Steps:

  • In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 307 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 551mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.

TORTELLINI BAKE



Tortellini Bake image

One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. -Donald Roberts, Amherst, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1 package (10 ounces) refrigerated cheese tortellini
1 tablespoon olive oil
1 small zucchini, diced
1 yellow squash, diced
1 onion, diced
1 sweet red pepper, diced
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded part-skim mozzarella cheese
1 cup half-and-half cream

Steps:

  • Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender. , Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish. , Bake, uncovered, at 375° until heated through, about 20 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 219 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 362mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

QUICK AND EASY SIX CHEESE TORTELLINI BAKE



Quick and Easy Six Cheese Tortellini Bake image

A rich and creamy tortellini casserole, with a gooey cheese crust. Get creative, try mascarpone or ricotta in place of the cream cheese. Or, try smoked mozzarella or fontina on top. This would also be wonderful with wild mushroom tortellini and a jar of alfredo sauce instead of marinara. Adjust the recipe to your taste. Enjoy!

Provided by DanielsWife

Categories     Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) package cheese tortellini (fresh, frozen, dried, or refrigerated)
4 ounces cream cheese
3 cups marinara sauce (or your favorite pasta sauce)
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 450 degrees.
  • Cook pasta according to package instructions, but just shy of al dente (the pasta will continue to cook in the oven).
  • Meanwhile, heat the cream cheese and the marinara sauce in a medium saucepan over medium heat until the cream cheese is melted and smooth.
  • Prepare a 2qt. casserole dish with non-stick cooking spray.
  • Drain the pasta, and add to the casserole dish.
  • Pour the creamy marinara sauce over the pasta.
  • Top with mozzarella and parmesan.
  • Bake 10-15 minutes, or until top is golden and bubbly.

ONE-POT PIZZA TORTELLINI BAKE



One-Pot Pizza Tortellini Bake image

This is an easy, one-pot pasta that meets pizza. It's a hit for the kids and any adults that are big kids. Add whatever additional pizza toppings you like.

Provided by Bianca Haag

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 35m

Yield 8

Number Of Ingredients 7

nonstick cooking spray
1 pound frozen cheese tortellini
1 (28 ounce) jar pasta sauce
½ cup water
1 (14.5 ounce) can diced tomatoes
2 cups shredded mozzarella cheese
21 slices pepperoni

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a large, oven-safe, round skillet with cooking spray.
  • Place frozen tortellini in the prepared skillet. Cover with sauce, water, and diced tomatoes; no need to stir. Cover with mozzarella cheese and arrange pepperonis on top.
  • Bake in the preheated oven until cheese is browned, about 30 minutes.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 42.2 g, Cholesterol 48.1 mg, Fat 15.2 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 7.7 g, Sodium 993.2 mg, Sugar 11.3 g

CHEESY TORTELLINI BAKE



Cheesy Tortellini Bake image

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 6

2 pounds refrigerated cheese tortellini
3 cups marinara sauce
1/4 cup fresh Italian parsley leaves (chopped)
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
2 green onions (chopped) - optional

Steps:

  • Preheat the oven to 350 degrees F. Spray an 9 x 13 glass pan with cooking spray.
  • Cook the tortellini in a large pot of boiling water until just tender, about 2 minutes. Drain. Add the tortellini to the pan and add your sauce and parsley. Mix carefully until the noodles are covered in marinara sauce.
  • Top the mixture with cheese.
  • Sprinkle green onions on top. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

RATATOUILLE TORTELLINI BAKE



Ratatouille Tortellini Bake image

I love this simple and fresh recipe. You can use canned diced tomatoes, but I suggest using your fresh garden tomatoes to send your flavor sensations over the top!

Provided by Bev I Am

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
5 garlic cloves, minced
1 vidalia onion, chopped
2 cups eggplants, peeled and diced
1 cup zucchini, sliced thin
1 cup yellow squash, sliced thin
1 green bell pepper, chopped
2 lbs fresh tomatoes, diced
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon kosher salt (to taste)
fresh ground black pepper, to taste
8 ounces cheese tortellini
1 cup shredded mozzarella cheese
1 cup parmesan cheese, freshly grated to garnish

Steps:

  • Preheat oven to 350; spray 9"x13" pan with cooking spray and set aside.
  • Meanwhile, bring pot of water to boil for tortellini.
  • Over medium heat, heat olive oil in a large skillet; add eggplant,onion and garlic and cook, stirring, until vegetables have softened; about 7 minutes.
  • Add zucchini, yellow squash, bell pepper, tomatoes, basil, parsley, salt and freshly ground black pepper. Bring to a boil stirring frequently as not to allow to stick to pan; reduce heat to medium-low and simmer about 20 minutes, or until vegetables are tender.
  • Cook tortellini according to package directions; drain.
  • Spread cooked tortellini in bottom of prepared pan; spoon hot vegetables over tortellini and sprinkle with Mozzarella cheese.
  • Bake in 350 degree oven for about 20 minutes, or until hot and cheese has melted.
  • Serve with freshly grated Parmesan Cheese.

TORTELLINI BAKE RECIPE - (3.8/5)



Tortellini Bake Recipe - (3.8/5) image

Provided by JennieM14

Number Of Ingredients 5

1 bag of frozen cheese filled tortellini (19 or 20 oz)
1 jar of alfredo sauce (15 oz)
1/2 jar of marinara sauce
1/2 cup shredded mozzarella
1/2 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350°F. Cook the tortellini according to package directions. Mix with the alfredo and marinara sauce in an 8x8 baking dish. Top with mozzarella and parmesean. Bake for fifteen minutes. Then broil for five minutes to get a nice bubbly and golden topping. Serve immediately.

CHEESY CHICKEN TORTELLINI BAKE



CHEESY CHICKEN TORTELLINI BAKE image

Yield 6

Number Of Ingredients 16

Pasta Mixture
1/2 cup chopped onion
1 teaspoon olive oil
1 garlic clove, pressed
1 jar (16 ounces) white Alfredo pasta sauce
2 packages (9 ounces each) refrigerated cheese-filled regular or spinach tortellini
1 1/2 cups cubed cooked chicken
1 cup milk
1 cup water
1 cup frozen peas
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves
Crumb Topping
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons butter or margarine, melted
1 cup fresh bread crumbs

Steps:

  • 1. Preheat oven to 400°F. For pasta mixture, chop onion using Food Chopper. In Executive (4-qt.) Saucepan, heat oil over medium-high heat; add onion and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture. 2. Meanwhile, for crumb topping, grate Parmesan cheese using Rotary Grater. Place butter in Small Micro-Cooker®; microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well. 3. Spoon pasta mixture into Square Baker; sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown. Yield: 6 servings of Nutrients per serving: Calories 550, Total Fat 24 g, Saturated Fat 12 g, Cholesterol 110 mg, Carbohydrate 54 g, Protein 28 g, Sodium 1150 mg, Fiber 4 g U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 2 1/2 high-fat meat (3 carb) Cook's Tips: Alfredo sauce in a jar can be found in the pasta sauce section of the supermarket. Do not substitute refrigerated Alfredo sauce; it may separate and curdle during baking. To quickly snip basil leaves, stack the leaves and roll them up into a tight cylinder. Using the Chef's Knife, slice the roll crosswise into thin strips. Separate strands and snip them using Professional Shears.

BONNIE'S TORTELLINI BAKE



BONNIE'S TORTELLINI BAKE image

This is surprisingly good. Sauteed garden vegetables and 7-cheese tortellini are baked together in a tasty cream sauce. A pretty dish, and it tastes wonderful. Bring it to the potluck. Use as a main course or as a side dish. It is also easy to prepare. Enjoy!

Provided by BonniE !

Categories     Pasta Sides

Time 45m

Number Of Ingredients 10

1 10 ounce package refrigerated 7-cheese tortellini, cooked 8 minutes
1 tablespoon olive oil
1 small zucchini squash, diced
1 small crookneck squash, diced
1 large onion, diced
1/2 cup fire roasted red peppers from jar, diced
1 teaspoon dry basil
salt and pepper to taste
1 1/4 cup mozzarella cheese, grated
1 cup cream

Steps:

  • 1. Preheat oven to 375 degrees. Use a 2 quart baking dish. Cook the tortelini for 8 minutes in boiling water, drain, pour into the baking dish and keep warm.
  • 2. Saute the vegetables in the olive oil, and add the salt and pepper and basil.
  • 3. Pour the sauteed vegetables into the tortelini.
  • 4. Gently mix in the grated mozzarella cheese. Pour into a pam sprayed baking dish. Add the cream.
  • 5. Bake in a 375 degree oven for 20 minutes uncovered. Then cover lightly with foil, and lower heat to 350 degrees for 15 minutes until cream is set. This is how it looks!

EASY TORTELLINI BAKE



Easy tortellini bake image

My dad gave me this recipe years ago. It's an easy dish that satisfies the cravings for a saucy dish.

Provided by sherry monfils

Categories     Vegetables

Time 30m

Number Of Ingredients 8

2 9 oz pkgs cheese tortellini
1 24 oz jar marinara sauce
1 16 oz jar light alfredo sauce
1 10 oz box frozen spinach, thawed, squeezed dry
1 Tbsp dried italian seasonings
8 oz shredded mozzarella cheese
1/4 c grated parmesan cheese
1 tsp dried italian seasonings

Steps:

  • 1. Cook pasta as directed, drain. Turn oven to broil. Spray a baking dish w/ cooking spray.
  • 2. Place marinara sauce, alfredo sauce, spinach and 1 tbsp italian seasonings in a pot, over med-high heat. Bring to a simmer. Reduce heat to med-low. Simmer for 10 mins.
  • 3. Stir in tortellini pasta into sauce. Pour mix into baking dish. Sprinkle w/ mozzarella cheese and 1 tsp italian seasonings. Broil 2 mins, or until cheese is melted. Sprinkle w/ parmesan cheese.

TORTELLINI-VEGETABLE BAKE RECIPE - (4.3/5)



Tortellini-Vegetable Bake Recipe - (4.3/5) image

Provided by á-7799

Number Of Ingredients 16

2 9 ounce packages refrigerated cheese tortellini
1 1/2 cups fresh sugar snap peas, trimmed and halved crosswise
1/2 cup thinly sliced carrot (1 medium)
1 tablespoon butter
1 cup sliced fresh mushrooms
1/3 cup vegetable broth
2 teaspoons all-purpose flour
1 1/2 teaspoons dried oregano, crushed
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 cup milk
1 8 ounce package cream cheese, cubed and softened
1 teaspoon lemon juice
1 cup quartered cherry tomatoes
1/2 cup coarsely chopped red or green sweet pepper (1 small)
2 tablespoons grated Parmesan cheese

Steps:

  • 1. Preheat oven to 350 degrees F. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain. 2. Meanwhile, in a 12-inch skillet melt butter over medium heat. Add mushrooms; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet. 3. In a screw-top jar combine broth, flour, oregano, garlic salt, and black pepper. Cover and shake until smooth. Add to the same skillet; add milk. Cook and stir until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice. 4. Stir tortellini mixture, mushrooms, tomatoes, and sweet pepper into cream cheese mixture. Spoon into an ungreased 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until heated

Tips:

  • For a vegetarian version of this dish, use vegetable broth instead of chicken broth and omit the bacon or pancetta.
  • If you don't have tortellini, you can use another type of pasta, such as penne or macaroni.
  • Add your favorite vegetables to this dish, such as spinach, broccoli, or zucchini.
  • You can use any type of cheese that you like in this recipe. Some good options include mozzarella, cheddar, or Parmesan.
  • Serve this dish with a side salad or garlic bread for a complete meal.

Conclusion:

Tortellini bake is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover tortellini. This dish is sure to please everyone at the table, and it is a great way to get your kids to eat their vegetables.

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