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
What brand size cast iron do you have? Would you recommend that size for a family of 6? I have an enameled cast iron Dutch oven but not this type in the picture for pasta.
This blue pan is a 3.6qt and it’s great. For a family of 6, I would say a 12-14″ diameter pan will serve you best. If you have older teens like I do, a 14″ is a must!
Can you use a baking dish if I don’t have that type of baking pot?
Absolutely!! 🙂
Your recipe looks delicious. I never thought of making tortellini like that.
Thanks for the recipe (looks delish!) and cleaning tips!
Love all the tips!! And the recipe 🙂
This will be dinner tomorrow night.
One pan dishes are the best. Plus I know my child will always eat pasta!
I just picked up F.P. Jr’s “Back to the Kitchen” cookbook last weekend! (The Bob Wall is already my new go-to burger recipe.) This dish looks simple and delish. Thanks!
Making this for dinner this week! Do you think you could freeze half? and then bake later?
Absolutely!