When pesto is part of a recipe, you know it's gonna be good. This delectable cheesy pesto tortellini bake will make your tastebuds dance, sing, rejoice, and crave some more. I mean, what's not to love: pasta, cheese, and pesto! This is a winning dish for sure. Plus, you only technically need 3 ingredients.
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 other ways like my pesto orzo with chicken, or even turn it into a sandwich. Pesto goes with everything!
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What are the ingredients for this recipe?
The ingredient list depends on if you plan to make your own pesto, or if you want to use store-bought pesto. I tend to like to make my own pesto, but there's nothing wrong with jarred! Let's break it down:
- Pesto - if you're going for a homemade version, my nut free pesto is absolutely amazing. If you're opting for jarred, I like Barilla, Delallo, or Trader Joe's!
- Pasta - of course, this recipe calls for tortellini, and I recommend buying fresh tortellini for this one.
- Cheese - mozzarella cheese is what we're going for.
See the recipe card below for more details about quantities.
How do I make this pesto tortellini recipe?
This recipe comes together in such a short amount of time, especially if you're not making your own pesto in the beginning.
Start by bringing a pot of water to a boil and cook the tortellini 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.
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.
For homemade pesto: 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!
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.
HINT: Use way more pesto that you would initially think. The pesto helps to keep the pasta moist rather than drying out as it bakes. The more pesto, the better!
Pasta Swaps and Substitutions
I would be remiss if I didn't offer you some substitution and swap options for this recipe, so that you can fully enjoy it, regardless of any dietary needs.
- Pasta - instead of using regular tortellini, you can easily use gluten free or a vegan option.
- Cheese - swap the regular parmesan for dairy-free.
- Pesto - you can use a vegan version like the one from Trader Joe's if you don't want to add more dairy to this dish.
Recipe Variations
Here are some ways you can make this dish with a little variation here and there. No matter what, this is going to be your go-to meal, just like it is mine.
- Pasta Shape - free free to use shells, ravioli, tortelloni, or even manicotti
- Spice - add some red pepper flakes to the pesto for a little added heat to the dish.
- Kid friendly - use a kid-friendly pasta shape instead of a filled pasta and bake it as the directions suggest. You can also get more veggies into this dish by using tri-color tortellini if you'd like too.
Kitchen Equipment and Tools
For this recipe, we'll need pretty standard tools and kitchen equipment when it comes to making the pasta and baking it. One of the tools I highly recommend using is a spider skimmer or spatula. This spatula is circular, and has tiny holes in it. I find it's a lot easier to make pasta recipes when it calls for straining and baking pasta to just use the spider spatula and move the pasta from the water and pot directly to the dish. Less mess and less things to dirty.
Otherwise, here's other common tools you'll need:
- Strainer - if you're not using the spider skimmer/spatula
- Oven-safe baking dish
- Large pot
What can I store this recipe in?
All leftovers can be placed in a tightly sealed tupperware and placed directly in the fridge. 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 a tupperware and into the freezer it goes. When ready, you can defrost the pasta, top with the cheese and bake according to instructions.
This recipe will keep in the fridge for up to 3-4 days.
PRO TIP:
Before baking, sprinkle some breadcrumbs on top, along with the cheese for added texture and flavor.
Hungry for more?
Looking for other recipes like this? Try these:
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.
Brittany
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
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
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!!