Cheesy Pesto Tortellini Bake

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!

What are the ingredients for this pesto pasta recipe?

• 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?

Step 1: 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.

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.

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!

Step 3: 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.

1. Pasta Shape - free free to use shells, ravioli, tortelloni, or even manicotti
2. Spice - add some red pepper flakes to the pesto for a little added heat to the dish.
3. 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.

Storage and Freezer Information

To Store: All leftovers can be placed in a tightly sealed tupperware and placed directly in the fridge. This recipe will keep in the fridge for up to 3-4 days.

To Freeze: 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.

To Reheat: Place the entire casserole dish in the oven at 350º to bake and warm for 15 minutes.

Hungry for more?

Here's some other pasta recipes that you'll love!

Cheesy Pesto Tortellini Bake

Morgan Peaceman

When pesto is part of a recipe, you know it's gotta 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.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 5 people

Equipment

• 1 large pot
• 1 oven safe baking dish
• 1 spider skimmer/spatula
• 1 food processor only if you are making fresh pesto.

Ingredients

  

1x2x3x

• 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.

Keyword baked pasta, cheese, pesto pasta, pesto tortellini, tortellini

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