Best 14 Tortellini Bake Recipes

EASY, CHEESY TORTELLINI BAKE

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.

ITALIAN SAUSAGE TORTELLINI BAKE

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.

BACON TORTELLINI BAKE

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°.

TORTELLINI BROCCOLI BAKE

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.

TORTELLINI BAKE

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°.

QUICK AND EASY SIX CHEESE TORTELLINI BAKE

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

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.

CHEESY TORTELLINI BAKE

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

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)

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

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

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

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)

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