This Cheesy Baked Tortellini is a one-dish-wonder. Easy to throw together with pantry ingredients and leftovers are great, too! It’s a hearty and satisfying meal that’s easy enough for a weeknight but fancy enough for company! We love the leftovers at our house for quick lunches as well.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Sauce
- Fresh garlic cloves
- Grape or cherry tomatoes – Any small tomato variety/color will work here.
- Extra virgin olive oil
- Salt and pepper
- Canned crushed tomatoes
- Granulated sugar
- Italian seasoning
- Red pepper flakes
- Baking soda – Just a pinch! This helps neutralize the acid in the tomatoes.
Additional Ingredients
- Refrigerated tortellini – I like something with sausage or chicken inside, but any flavor will work! You can find fresh pasta products in the refrigerated section near your store’s deli.
- Mozzarella cheese – Freshly grated to ensure a smooth melt.
- Parmesan cheese – Freshly grated.
How to Make Cheesy Baked Tortellini
- Bring a large pot of salted water to a boil. While the water is heating, slice the tomatoes in half. Heat the olive oil in a large, oven-safe skillet (if possible). Add tomatoes and garlic and season with salt and pepper. Cook 4-5 minutes, stirring frequently, until the tomatoes begin to burst.
- Add remaining sauce ingredients: crushed tomatoes, sugar, Italian seasoning, pepper flakes, and baking soda. Bring to a simmer, then cover and reduce heat.
- Add the tortellini to the boiling water and cook according to package directions. Remove the sauce from heat. Drain the tortellini and transfer to the sauce pot or use a slotted spoon to remove the tortellini from the water and add to the sauce. Stir gently to combine, then top with the shredded mozzarella and parmesan.
- Place the pan in the preheated oven and bake for 4-5 minutes or until the cheese is melted and bubbly. Serve immediately.
Storing and Other Tips
- Store cooled leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If you don’t have an oven-safe skillet, you can either transfer the tortellini and sauce to a baking dish, top with cheese, and bake, or simply put the lid back on your skillet, leave the heat on low, and melt the cheese on the stovetop.
Frequently Asked Questions
Definitely! Prep the tortellini through mixing with the sauce and allow to cool completely. Transfer to a baking dish if desired, cover tightly with foil, and store in the fridge for up to 24 hours. Grate and store your cheese in a separate container in the fridge. When you’re ready to bake, preheat your oven to 350°F and place the pan, still covered with foil, in the oven. Bake for 25-30 minutes or until heated through. Remove the foil, top with cheese, and bake an additional 10-15 minutes until cheese is bubbly.
Yep! Leftovers will freeze nicely. If you’re planning to freeze portions from the beginning, I’d add the cheese after reheating, personally. Make the tortellini through mixing with the sauce. Allow to cool and portion into freezer-safe containers. Freeze for up to 2-3 months. when ready to enjoy, thaw overnight in the fridge, then reheat gently in the microwave and top with cheese if desired.
Sure, just make sure your pan is big enough!
Baked Cheesy Tortellini
Ingredients
Sauce
- 4-5 cloves garlic minced
- 6-8 ounces grape or cherry tomatoes halved
- 1-2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 1 28-ounce can crushed tomatoes
- 1 teaspoon sugar
- 2 teaspoons Italian seasoning
- Pinch red pepper flakes
- Pinch baking soda to neutralize the acid
Additional Ingredients
- 20 ounces refrigerated tortellini something with sausage or chicken and cheese works great in this recipe, but your favorite variety will work!
- 8 ounces mozzarella cheese freshly grated
- 1/4 cup Parmesan cheese freshly grated
Instructions
- Bring a large pot of salted water to a boil.
- While the water is heating, heat the olive oil in a large, oven-safe skillet (if possible.) Add tomatoes and garlic and season with salt and pepper. Cook 4-5 minutes, stirring frequently, until the tomatoes begin to burst.
- Add remaining sauce ingredients and bring to a simmer, then cover and reduce heat. Season with salt and pepper to taste, then simmer, covered, stirring occasionally.
- Preheat oven to 400 F.
- Add the tortellini to the boiling water and cook according to package directions. Remove the sauce from heat. Drain the tortellini and transfer to the sauce pot or use a slotted spoon to remove the tortellini from the water and add to the sauce. Stir gently to combine, then top with the shredded mozzarella and Parmesan. Place the pan in the preheated oven and bake for 4-5 minutes or until the cheese is melted and bubbly. Serve immediately.
Notes
- Store cooled leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If you don’t have an oven-safe skillet, you can either transfer the tortellini and sauce to a baking dish, top with cheese, and bake, or simply put the lid back on your skillet, leave the heat on low, and melt the cheese on the stovetop.
Questions & Reviews
Looks yummy!
My kids really need to get on board with eating tomato sauce. This looks delicious!
Looks delicious!! And I love one dish “messipe” ideas!!
Love easy and kid-friendly recipes, thanks!
Cheesy pasta. My favorite type of dish.
Looks great! My kids may actually eat it!
Is this something that you could freeze and eat later?
Absolutely! I wouldn’t melt the cheese, just top it with the cheese, cover with foil, and then when you’re ready to eat it, bake at 350 for about an hour.
Thank you!!
Thank you! I often have to cook for CROWDS,in the summet5 and any thing I can freeze, and heat up “the day of”…… is always a plus!!
Can’t ever have too baked tortellini recipes! Thanks for sharing.
Looks delicious! I like the idea of using this recipe for entertaining, it would look fantastic on the table!
I love this kind of recipe where it is easy and satisfying. Good work girls!!