If you are craving a dish that perfectly blends creamy, cheesy goodness with the bright and fresh flavors of pesto, you are going to fall head over heels for this Cheesy Pesto Tortellini Bake with Mozzarella Recipe. It’s a vibrant, comforting casserole that brings together tender cheese tortellini, rich pesto sauce, and layers of gooey mozzarella in a way that feels both indulgent and fresh. Perfect for feeding a crowd or savoring as leftovers, this dish makes every mealtime feel like a special occasion without complicated steps or hard-to-find ingredients.
Ingredients You’ll Need
Getting started with this Cheesy Pesto Tortellini Bake with Mozzarella Recipe means gathering a handful of straightforward, everyday ingredients that each play a vital role in creating the irresistible texture and flavor you’ll love. Each item is chosen to complement the others perfectly—to offer creaminess, a touch of freshness, and the cheesy melt that makes it so comforting.
- Cheese Tortellini, Frozen: The star pasta filled with cheese provides a tender, pillowy base that soaks up all the sauce beautifully.
- Reserved Pasta Water: This starchy liquid helps loosen the pesto sauce, allowing it to coat the tortellini evenly without being too thick or too thin.
- Pesto: Bursting with basil, garlic, pine nuts, and olive oil, pesto adds a fresh, herbal, and slightly nutty element to the dish.
- Milk (2%): Added to the pesto to create a creamy sauce that keeps the bake rich without overpowering the delicate flavors.
- Spinach: A healthy pop of vibrant green and earthy notes that balance the richness of the cheese and pesto, plus a nutritional boost.
- Mozzarella Cheese, Shredded: This melts beautifully on top, giving the bake its signature bubbly, golden crust that everyone loves.
How to Make Cheesy Pesto Tortellini Bake with Mozzarella Recipe
Step 1: Prepare Your Workspace
Start by preheating your oven to 425° F. This higher temperature is key for getting that perfect bubbly and slightly golden mozzarella topping. Don’t forget to grease a 9×13-inch rectangular baking dish—it’ll prevent sticking and make serving a breeze.
Step 2: Cook the Tortellini
Bring a large pot of water to a boil and cook your frozen cheese tortellini according to the package directions, but stop just a couple of minutes before the suggested cooking time so they stay perfectly tender and won’t overcook during baking. Before draining, scoop out and reserve ¼ cup of the pasta water—this little trick keeps the sauce silky and smooth.
Step 3: Create the Pesto Sauce
Now, in a small pot, combine your pesto and milk, bringing the mixture to a gentle boil while stirring occasionally. The milk creates a luscious, creamy sauce that softens the pungent pesto just right. Stir in that reserved pasta water and simmer on low for one more minute, then remove the sauce from heat and fold in fresh spinach. This step gently wilts the greens and adds freshness to every bite.
Step 4: Assemble and Bake
Transfer your drained tortellini to a large bowl and pour the creamy pesto-spinach sauce over the top, mixing well to ensure every piece is luxuriously coated. Pour the saucy pasta into your prepared baking dish and evenly scatter the shredded mozzarella over the surface. Pop the dish into the oven and bake for 10 to 15 minutes until the cheese melts into golden bubbling perfection, signaling it’s ready to be devoured.
How to Serve Cheesy Pesto Tortellini Bake with Mozzarella Recipe
Garnishes
Once out of the oven, sprinkle some freshly grated Parmesan cheese to deepen the cheesy flavor and add a little sharpness. A light scattering of toasted pine nuts can provide a subtle crunch that contrasts beautifully with the creamy pasta. For a pop of color and a touch of fresh brightness, add a few fresh basil leaves on top immediately before serving.
Side Dishes
This dish is hearty on its own but pairs wonderfully with crisp, fresh side salads like a simple arugula and cherry tomato salad with a lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is always a fabulous companion to scoop up any leftover sauce. Roasted or steamed vegetables such as asparagus, green beans, or a medley of summer squash add texture and an extra burst of flavor.
Creative Ways to Present
For casual family dinners, serve this directly from the baking dish for a warm, homey feel. Hosting friends? Consider plating individual portions in small cast iron skillets or shallow bowls, sprinkled with basil and pine nuts for an elegant touch. You can also serve this Cheesy Pesto Tortellini Bake with Mozzarella Recipe layered with fresh grilled chicken or sun-dried tomatoes to take it to another delightful flavor level.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Cheesy Pesto Tortellini Bake with Mozzarella Recipe should be cooled to room temperature and then stored in an airtight container in the refrigerator. It will stay fresh for up to three days, making for a delicious next-day meal when you need a quick, comforting bite.
Freezing
If you want to make this dish ahead to save time later, you can freeze it before baking. Assemble everything in a freezer-safe container, cover tightly, and freeze for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge and then bake as usual, adding a few extra minutes if needed until the cheese is bubbly again.
Reheating
To reheat, cover the baking dish with foil to prevent the cheese from drying out and warm in a preheated oven at 350° F for about 15-20 minutes or until heated through. Alternatively, individual portions can be reheated in the microwave, but the oven method helps maintain that beautiful bubbly mozzarella topping.
FAQs
Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini works beautifully in this recipe and will cook even faster. Just be sure to adjust the boiling and baking times accordingly to avoid overcooking.
Is there a way to make this recipe vegan or dairy-free?
You can swap out the mozzarella for a plant-based cheese alternative and use a dairy-free milk like almond or oat milk for the sauce. Also, check that your pesto is nut and cheese-free or make a homemade vegan pesto version for best results.
Can I add protein to the Cheesy Pesto Tortellini Bake with Mozzarella Recipe?
Definitely. Grilled chicken, sautéed shrimp, or even crispy bacon bits make great additions. Just mix cooked protein into the pasta before baking to integrate all the flavors wonderfully.
What type of pesto is best for this bake?
Traditional basil pesto is classic and delicious here. However, you can experiment with sun-dried tomato pesto or arugula pesto for a slightly different flavor profile that still complements the creamy cheese and pasta beautifully.
How can I make this dish spicier?
Add a pinch of red pepper flakes either into the pesto sauce or sprinkle on top before baking. A drizzle of chili oil after baking also adds a nice kick without overpowering the other flavors.
Final Thoughts
There’s something incredibly satisfying about a warm, bubbly, and cheesy pasta bake, and this Cheesy Pesto Tortellini Bake with Mozzarella Recipe hits all those comfort-food notes with an elegant twist. It’s easy to pull together, offers incredible flavor layers, and is sure to become a beloved staple in your recipe collection. So next time you crave a cozy yet fresh dinner, give this dish a whirl—you might just find your new favorite go-to meal!
Print
Cheesy Pesto Tortellini Bake with Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Pasta Bake
- Method: Baking
- Cuisine: Italian
Description
This Cheesy Pesto Tortellini Bake with Mozzarella is a quick and comforting Italian-inspired dish that combines tender cheese tortellini tossed in a creamy pesto sauce with fresh spinach and topped with melted mozzarella cheese. Ready in just 30 minutes, it makes a perfect weeknight meal for the whole family.
Ingredients
Main Ingredients
- 28 oz frozen cheese tortellini
- 1/4 cup reserved pasta water
- 1.5 cups pesto sauce
- 1.5 cups 2% milk
- 4 cups fresh spinach
- 2 cups shredded mozzarella cheese
Instructions
- Prepare: Preheat your oven to 425°F (220°C). Grease a 9×13 inch rectangular baking dish and set it aside to get ready for the pasta bake.
- Cook Pasta: Bring a large pot of water to a boil and cook the frozen cheese tortellini according to package instructions, but reduce the cooking time by a couple of minutes. Before draining, reserve 1/4 cup of the pasta cooking water to add moisture and flavor to the sauce.
- Make Pesto Sauce: In a small pot over high heat, combine the pesto and 2% milk and bring to a boil, stirring occasionally to blend. Add the reserved pasta water and reduce the heat to low, letting it simmer for 1 minute. Remove from heat and stir in the fresh spinach until it wilts into the sauce.
- Combine and Bake: Transfer the drained tortellini to a large bowl, pour the warm pesto and spinach sauce over it, and mix well so the pasta is completely coated. Pour the pasta mixture into the prepared baking dish and sprinkle the shredded mozzarella evenly over the top. Bake in the preheated oven for 10-15 minutes until the cheese is bubbly and begins to melt and brown slightly.
Notes
- For best results, avoid overcooking the tortellini so it stays firm after baking.
- You can substitute fresh basil pesto if store-bought is unavailable.
- Add cooked chicken or sausage for extra protein.
- Use a combination of mozzarella and Parmesan cheese for a richer flavor.
- Let the bake rest for a few minutes before serving to allow it to set.
Your email address will not be published. Required fields are marked *