There are just some quick dinners that taste exactly the way they intend to when planned out on paper, and this is exactly one of them.
This cheesy pesto tortellini bake is the perfect thing to make on busy weeknights when you have no time to cook. What's easier than pasta, cheese, and pesto? This is a simple and flavorful recipe the whole family will love!
Pasta recipes are perfect for any time of day, any season of the year!
What I love about making pesto recipes is that I can use it in another great way like my pesto orzo with chicken, or even turn it into a sandwich. Pesto goes with everything!
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level - Easy/Beginner
- ⏱️ Cook Time - 30 minutes or less
- 😋 Taste - The pesto gives this pasta dish a creamy, sharp, tangy taste from the parmesan and garlic, herby flavors from the basil, and topped with melty cheese.
- 🍽️ Best Served With - You can make this pesto tortellini to go along with a crunchy cabbage salad to balance out the flavors or a simple greens salad. You could also consider making some Italian turkey meatballs to add some protein to it, too.
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Trusted Tips and Reminders
- Don't overcook the tortellini! It will continue to cook as it bakes, so be sure to boil the pasta until it is al dente, which is traditionally about 3-4 minutes for tortellini. You'll know the tortellini is done when it floats to the top of the water.
- Add more pesto than you might think. When the pasta bakes, it has the potential to dry out, so be sure to coat the pasta really well with the pesto.
- Broil the entire dish for 2 minutes at the end for a crispy, golden brown top, and be sure to use broil-friendly casserole dishes. I love using Staub casserole dishes as they always broil really well!
The Main Ingredients
- Basil Pesto - Pesto is delicious whether you make your own, or you use from a jar. I love using Cento, Barilla, Trader Joe's, or even from big wholesale stores like Costco has amazing basil pesto.
- Pasta - of course, this recipe calls for cooked tortellini, and I recommend buying fresh tortellini for this one.
- Cheese - If you are making homemade pesto sauce, you will use parmesan cheese when making the pesto. If not, you simply just need mozzarella cheese to melt on top as a bake.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
How to make cheesy pesto tortellini
Step 1: Start by bringing a pot of water to a boil and cook the tortellini in the boiling water one minute less to prevent overcooking while it bakes.
Meanwhile, preheat the oven to 375º and grab an oven-safe dish. Once the tortellini is done cooking, drain the pasta and pour into the dish.
Step 2: If you are using store-bought pesto: Take three large spoonfuls of the jarred pesto and dollop on top of the tortellini.
Using a wooden spoon or spatula, mix the tortellini in with the pesto until all of the pesto is spread evenly.
Step 3: Take 1 cup basil leaves, ⅓ cup parmesan, 3 chopped garlic cloves, and ¼ cup olive oil and add to a food processor. Blend until completely smooth.
You may need to add more parmesan and/or oil depending upon the consistency. See this recipe for more detail!
Step 4: Once the pesto and the tortellini are mixed together, top with a generous sprinkle of mozzarella cheese, then place in the oven to bake for 15 minutes.
Once the cheese has melted, turn the oven to broil, and broil the pasta until the cheese gets golden and slightly crisp. Let cool for a few minutes before serving.
Simple Swaps and Substitutions
- Pasta Shape - Use whatever kind of pasta you feel comfortable using if you don't like tortellini, such as shells, ravioli, tortelloni, or even manicotti
- Spices, Seasonings, and Veggies - Add some red pepper flakes to a little heat, or even bell peppers for color and crunch. To make this dish even heartier, throw in fresh spinach, sun-dried tomatoes, or any leftover chicken you have from another dinner.
- Kid friendly - Use a kid-friendly pasta shape instead of a filled pasta and bake it as the directions suggest
- Cheese - swap the regular parmesan for dairy-free.
Pesto Tortellini FAQs
How do I store pesto?
This recipe is also freeze friendly, so if you want to make this dish for another day, simply prep the veggies and pasta, place into an airtight container and into the freezer it goes. When ready, you can defrost the pasta, top with the cheese and bake according to instructions. If you are reheating from frozen, place the entire casserole dish in the oven at 350º to bake and warm for 15 minutes.
You can definitely make the homemade pesto (or even store-bought pesto sauce) into a pesto cream sauce by incorporating heavy cream with the pesto into a blender until smooth. Pour all over the cooked pasta and then bake.
Here's some other recipes that will help you use up leftover pesto:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Cheesy Pesto Tortellini Bake
Equipment
- 1 large pot
- 1 oven safe baking dish
- 1 spider skimmer/spatula
- 1 food processor only if you are making fresh pesto.
Ingredients
- 1 jar pesto unless you are making your own, see instructions below
- 1 pkg fresh or frozen tortellini cook time may vary
- 1 ½ cups mozzarella cheese
Instructions
- Start by bringing a pot of water to a boil and cook the tortellini as the package says, or at least one minute less to prevent overcooking while it bakes.
- Meanwhile, preheat the oven to 375º and grab an oven-safe dish. Once the tortellini is done cooking, drain the pasta and set aside.
- If you are using pre-made pesto: Take two (maybe three) spoonfuls of the jarred pesto and layer into the bottom of an oven-safe baking dish.
- If you are making the pesto: take 1 cup basil leaves, ⅓ cup parmesan, 3 minced garlic cloves, and ¼ cup olive oil and add to a food processor. Blend until completely smooth. You may need to add more parmesan and/or oil depending upon the consistency.
- Pour the drained tortellini into a baking dish. Spread around the pesto and coat the pasta.
- Layer the mozzarella cheese to cover the pasta. Bake for 15 minutes, then turn the oven to broil for an additional 3 minutes or until the cheese begins to brown.
linda simons says
what size is the package of fresh tortellini used in this recipe - also i have already made fresh pesto and each jar totals 2 cups - would that be too much??
Morgan Peaceman says
You can buy a 1lb or 16oz pack of tortellini, but yes the 2 cups will be too much. Start with half of the jar, and add in more if you want more of the pesto taste!
Pauline says
We had sooo much pesto from my garden so I came across this recipe last night and was very impressed by how easy this was. The pesto was delicious and the pasta did not dry out. Will make again!
Dave Allen says
Truly one of the easiest and best recipes for tortellini. I don’t know why I never thought to do this. We loved it, and can’t wait to try more of your recipes.
Brittany says
Morgan this recipe is so good!! I can't believe it's taken me this long to make it, and I've had it saved for a while! I will have to remember to make a second batch so we can have some for leftovers.
Janice says
WOW! My new favorite pesto and pasta recipe ever. I love the ease of making this too, just so easy to prepare before I get my kids at school, then bake when they get home. DELICIOUS!!
Dawn says
I am in love with this recipe. We make this all the time. I don't always have time for a homemade pesto, but this recipe is so easy to make even with just jarred pesto. It's the best!!