Ooey Gooey Cheesy Baked Pesto Tortellini Recipe
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Baked Pesto Tortellini in a creamy sauce will wow your family and guests alike! Bake tortellini with pesto sauce until browned and bubbly, then top with fresh basil. The whole family will love this pesto tortellini bake!
Cheesy pasta and juicy tomatoes smothered in sauce and baked under a layer of freshly shredded mozzarella and Parmesan – my mouth is watering already!
One of the great things about pasta recipes is the comforting elements that they bring to the dinner table.
Not only is it a quick weeknight meal, but it’s a great way to make a pasta dish for busy nights and busy weeknights.
This pasta recipe is great because you can easily pick up the simple ingredients from the grocery store to get started. Add a bit of homemade pesto and enjoy the fresh flavor!
Baked Pesto Tortellini
This baked tortellini dish is creamy, rich, and extra delicious from the added flavor of the pesto sauce.
Use your favorite jarred variety or whip up a fresh pesto Genovese in just a few minutes.
Looking for more simple baked pasta meals? You’ll love this Feta Pasta Bake with Sausage that was a TikTok viral sensation, or an easy baked ziti.
The recipe makes enough to feed a crowd!
Of course, you can never go wrong with a big pan of mac and cheese!
Tips for Making Tortellini with Pesto
- Don’t overcook the pasta! It should be al dente (slightly underdone) since it will continue to cook in the oven. Also, be sure to salt the water for extra flavor.
- Use room temperature ingredients. Measure out the milk and let it sit on the counter for about 30 minutes before starting the recipe.
The cheese will be easier to grate when cold, but the shreds will melt easier into the sauce if they are no longer chilled. - Swap out the cheese. While mozzarella adds a lot of creaminess to this baked pesto tortellini, you can replace it with Monterey Jack for a bolder flavor or use a combination of the two. Instead of Parmesan, try Romano instead!
- Time saving tip: Use this kitchen hack to slice grape tomatoes in seconds!
Place the veggies between two round lids, then run a sharp knife between them to cut a handful all at once. - Prefer something lighter? You can easily replace the whole milk with 2% and use less cheese if the tortellini pesto sauce seems too heavy.
If you have time to make fresh tortellini, you can, but I like to buy mine already made from the store. I’m all about easy recipes these days!
Serving Suggestions
No Italian dish is complete without a fresh batch of breadsticks or garlic knots! Add a green salad or some roasted vegetables to round out your plate.
If you’ll be hosting dinner guests, let them munch on bruschetta while this pesto tortellini is in the oven. Don’t forget a batch of pignoli cookies for a light dessert!
Pesto Tortellini Recipe FAQ
While the recipe calls for a basic cheese stuffed variety, you could easily try chicken breast or boneless chicken thighs, sun-dried tomato, or spinach-stuffed pasta instead.
You can also add other ingredients to the dish as well. I think that diced bell peppers, fresh spinach, diced red onion, steamed asparagus spears, sun-dried tomatoes, or even fresh garlic. Have fun trying new things with this meal!
Absolutely! You can double the sauce and boil two packages of pasta at once, but you will need to divide everything between two separate casserole dishes for baking.
Leftovers will last for up to 4 days when stored in an airtight container.
Reheat in the oven, microwave, or on the stove with a splash of milk as needed to thin out the sauce.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Pasta Recipes
Ooey Gooey Cheesy Baked Pesto Tortellini Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1 teaspoon coarse black pepper
- 3 cups whole milk
- 1 1/2 cups parmesan cheese, grated
- 2 cups mozzarella cheese, grated
- 3/4 cup pesto
- 16 ounces fresh tortellini
- 2 cups halved grape tomatoes
- fresh basil, chiffonaded (for garnish)
Instructions
- Preheat the oven to 350°F.
- In a deep skillet, melt 4 tablespoons of butter. Add flour, salt, and pepper to the butter and saute 2-3 minutes until the flour begins to brown.
- While whisking constantly, gradually add the milk. The mixture will whisk into a thick paste and eventually a sauce as the milk is added. Once the milk is fully incorporated, continue cooking until mixture comes to a simmer and thickens.
- Stir in 1 cup of mozzarella cheese and 1 cup of parmesan cheese, adding a handful at a time and stirring each addition until melted and smooth.
- Whisk in pesto sauce and adjust to your preferred taste.
- Meanwhile, in a large pot of salted water, cook the tortellini for 2 minutes less time than the package instructions (mine cooked for 5 minutes). You want the tortellini al dente as it will continue cooking in the oven.
- In a large casserole dish (3 Qt.), layer half of the cooked and drained tortellini, Spoon half of the prepared pesto sauce over the tortellini. Sprinkle with 1 cup of halved cherry tomatoes and half of the remaining cheeses.
- Add a second layer of tortellini, sauce, tomatoes and cheese.
- Bake for 20-30 minutes, or until the cheese on top of the dish is melted, bubbly, and beginning to brown.
- Garnish with fresh cracked pepper and fresh basil, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2022, updated and republished August 2024
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Can't seem to save as a pin. Tried to print with picture and it didn't show up.
I had never tried a creamy pesto sauce like this, but it is to die for! This is such a delicious way to make tortellini, and is a great sauce for pastas in general! I will be using this recipe many more times!
This was absolutely delicious!!! Make for yourselves or guests!
Hi Kathy,
We are happy you enjoyed it, we love this recipe and make it often! Have a great day!
TSRI Team Member,
Holli