Pesto Tortellini Bake
Cheese-filled tortellini is coated in vibrant basil pesto, layered in a baking dish, blanketed with melty mozzarella, and baked until golden and bubbling. This effortless yet impressive weeknight dinner comes together in under 40 minutes.
Equipment
- Large pot - for boiling tortellini
- Colander
- 9x13 inch baking dish (or 2-quart casserole dish) - broiler-safe recommended for extra-golden top
- Large mixing bowl
- Wooden spoon or silicone spatula
- Chef's Knife and Cutting Board
- Measuring cups and spoons
- Cheese grater - for Parmesan
- Aluminum foil
Ingredients
- 20 oz fresh refrigerated cheese tortellini - 567g
- 0.5 cup basil pesto - 120ml, store-bought or homemade, plus more to taste
- 1.5 cups shredded mozzarella cheese - 170g, divided
- 0.5 cup freshly grated Parmesan cheese - 50g, divided
- 3 cloves garlic - minced
- 2 tablespoons olive oil - 30ml
- 0.5 cup heavy cream - 120ml, optional, for a creamier sauce
- 2 cups fresh baby spinach - 60g, optional but recommended
- 0.5 cup cherry tomatoes - 90g, halved, optional
- salt - to taste
- black pepper - to taste
- fresh basil leaves - for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
- Bring a large pot of salted water to a rolling boil. Cook tortellini 1-2 minutes less than package directions (about 2-3 minutes for fresh). If using spinach, add during the last 30 seconds. Drain well without rinsing.
- In a large bowl, combine pesto, minced garlic, olive oil, and heavy cream if using. Season with salt and pepper to taste.
- Add drained tortellini (and spinach if using) to the pesto sauce. Gently toss to coat evenly. Fold in cherry tomatoes if using.
- Transfer pesto-coated tortellini to the prepared baking dish in an even layer. Top with 3/4 cup mozzarella and half of the Parmesan.
- Cover tightly with foil and bake for 15 minutes. Remove foil, add remaining mozzarella and Parmesan, then bake uncovered for another 10 minutes until cheese is melted and bubbling.
- Optional: Broil on high for 2-3 minutes until cheese is golden and crisp. Watch closely to prevent burning.
- Rest for 5 minutes before serving. Garnish with fresh basil and extra Parmesan if desired.
Notes
- Undercook the tortellini: This is the most important tip. Cook pasta 1-2 minutes less than package directions since it continues cooking in the oven. Overcooked pasta becomes mushy.
- Don't rinse the pasta: Rinsing removes surface starch that helps the pesto cling to each piece of tortellini.
- Use quality pesto: Jarred pesto that has been heat-treated holds up better through baking than fresh. Refrigerated pesto (found near fresh pasta) is an excellent middle ground.
- Be generous with pesto: Pasta absorbs sauce as it bakes. A generous coating before baking prevents dry pasta. Add more than you think you need.
- Use freshly grated Parmesan: Pre-shredded Parmesan is coated with anti-caking starch and doesn't melt as cleanly or taste as good.
- Make ahead: Assemble the full bake up to 24 hours in advance and refrigerate covered. Add 5-10 extra minutes to the covered baking time when cooking from cold.
- Freezer instructions: Assemble the bake (before baking) and freeze unbaked in a freezer-safe dish for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes since it will be cold.
- Reheating: For individual portions, microwave on medium power in 45-second intervals with a splash of water or olive oil. For the whole dish, cover with foil and reheat at 350°F (175°C) for 15-20 minutes, removing foil for the last 5 minutes to re-crisp the top.
- Add protein: Stir in 2 cups of shredded rotisserie chicken, cooked Italian sausage, or sautéed shrimp before assembling.
- Vegetable variations: Try adding quartered artichoke hearts, roasted red peppers, or steamed broccoli florets. Sun-dried tomato pesto makes a delicious alternative to basil pesto.