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
Scale
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.
