If you’re craving a comforting, creamy, and utterly irresistible pasta bake, look no further than this Cheesy Tortellini Alfredo Bake Recipe. It brings together pillowy cheese tortellini bathed in a luscious Alfredo sauce, then topped with a golden, bubbly layer of mozzarella that’s perfect for cozy weeknight dinners or crowd-pleasing family meals. The harmony of rich cream cheese, sharp Parmesan, and melty mozzarella delivers layers of cheesy goodness that will have you reaching for seconds before you even finish your first plate. It’s a dish that feels fancy yet comes together with surprisingly simple ingredients and steps, making it a delightful staple to add to your recipe collection.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to nailing the perfect balance of flavors and textures in this casserole. Each component plays a vital role, whether it’s creating the smooth, creamy sauce or providing that irresistible cheesy pull on top.
- Refrigerated cheese tortellini (20 ounces): The star of the dish, tender pockets of cheese that soak up the sauce beautifully.
- Unsalted butter (4 tablespoons): Adds richness and helps build the silky base for the Alfredo sauce.
- Minced garlic (2 cloves): Fresh garlic brings a subtle punch that elevates the entire flavor profile.
- All-purpose flour (2 tablespoons): Essential for thickening the sauce to the perfect creamy consistency.
- Heavy cream (1 ½ cups): Creates that luscious, velvety texture Alfredo sauce is famous for.
- Whole milk (1 cup): Lightens the sauce just enough without losing richness.
- Grated Parmesan cheese (1 cup): Adds sharp, tangy depth to balance the creamy elements.
- Cream cheese, softened (4 ounces): Boosts creaminess and helps the sauce cling to every tortellini.
- Shredded mozzarella cheese (2 cups, divided): One cup melts into the sauce, and one cup forms a bubbly, golden crust on top.
- Italian seasoning (1 teaspoon): A fragrant blend that brings herbal warmth and complexity.
- Salt (½ teaspoon): Enhances all the flavors without overpowering.
- Black pepper (½ teaspoon): Adds a mild heat and spice contrast.
- Chopped fresh parsley for garnish: Brightens the dish with a pop of color and freshness.
How to Make Cheesy Tortellini Alfredo Bake Recipe
Step 1: Preheat and Prepare the Pasta
Start by heating your oven to 375°F and give a 9×13-inch baking dish a quick spray or rub of butter—it’ll help prevent sticking and encourage a lovely crust. Cook your refrigerated cheese tortellini according to package instructions, but take one minute off the recommended time so they stay firm once baked. Drain them well and set them aside; this little trick keeps the texture perfectly tender with a slight bite.
Step 2: Make the Alfredo Sauce
In a large saucepan, melt the butter over medium heat. Toss in your minced garlic and let it cook just 30 seconds until it becomes fragrant—this is where the flavor magic begins. Sprinkle in the flour and whisk constantly for a minute to cook out the raw flavor and form a roux, which will thicken your sauce beautifully. Slowly pour in the heavy cream and whole milk while whisking to keep everything smooth and lump-free. Now stir in the Parmesan, cream cheese, half the mozzarella, Italian seasoning, salt, and black pepper. Keep stirring for around 3 to 4 minutes until the cheeses fully melt and the sauce thickens into that dreamy Alfredo consistency.
Step 3: Combine and Bake
Pour the cooked tortellini into your pot with the sauce and gently fold everything together, ensuring each tortellini is generously coated. Transfer this creamy mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining mozzarella on top for that irresistible cheese layer that will bubble and turn golden in the oven. Pop the dish in and bake for about 18 to 22 minutes, just until the edges are bubbly and the cheese looks fresh out of an Italian pizzeria. Give it a 5-minute rest before serving—it helps everything set nicely.
How to Serve Cheesy Tortellini Alfredo Bake Recipe
Garnishes
Finishing touches make all the difference. Sprinkle freshly chopped parsley over your cheesy masterpiece to add a hint of herbaceous brightness and visual appeal. If you’re feeling adventurous, a pinch of crushed red pepper flakes offers a subtle heat contrast, or a light drizzle of truffle oil can turn this comforting dish into an elegant dinner party contender.
Side Dishes
This bake is rich and satisfying, so pair it with something light and refreshing. A crisp green salad with a zesty vinaigrette is ideal to balance the creamy textures. Roasted or steamed vegetables like asparagus or green beans also complement the flavors perfectly without overwhelming your taste buds.
Creative Ways to Present
For a fun twist, try serving individual portions in small ramekins, perfect for impressing guests or meal prepping. You can also customize each serving by mixing in add-ins before baking—think sautéed mushrooms, spinach, or cooked Italian sausage for extra heartiness. Presentation becomes a conversation starter when each plate reveals your personal culinary touch.
Make Ahead and Storage
Storing Leftovers
Place any uneaten Cheesy Tortellini Alfredo Bake in an airtight container and refrigerate for up to 3 days. The flavors actually meld even more beautifully once rested, making leftovers a delicious second night treat. Just make sure to cool the dish completely before storing to maintain texture integrity.
Freezing
This recipe freezes wonderfully, making it ideal for busy weeks. After baking, allow to cool fully, then wrap tightly with plastic wrap and aluminum foil or use a freezer-safe container. Store in the freezer for up to 2 months. When you’re ready to indulge, thaw overnight in the fridge for best results before reheating.
Reheating
To bring your bake back to life, reheat in a 350°F oven for about 15 to 20 minutes, or until warmed through and the cheese is bubbly again. If in a rush, microwave individual portions for 2 to 3 minutes, stirring halfway to maintain that creamy consistency. Adding a splash of milk before reheating can refresh the sauce’s silky texture.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Just adjust the cooking time according to the package instructions for frozen tortellini, ensuring they are cooked al dente before baking. The rest of the recipe stays the same and still turns out deliciously creamy.
Is it possible to make this dish gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend for thickening the sauce. Also, ensure the tortellini you buy is gluten-free, which many brands offer nowadays.
How can I add protein to this bake?
Feel free to stir in cooked chicken, Italian sausage, or even crispy bacon before transferring the pasta to the baking dish. These additions give the dish an extra savory boost and make it more filling.
Can I prepare the sauce in advance?
You sure can! The sauce can be made a day ahead and refrigerated. When ready, warm it gently on the stove and whisk in a splash of milk if it thickens too much before combining with the tortellini.
What if my Alfredo sauce becomes too thick?
No worries! Just whisk in a little more milk or cream until you reach your desired consistency. This is especially helpful if the sauce cools and thickens before baking, keeping it smooth and luscious.
Final Thoughts
There is something truly heartwarming about a dish that combines ease, comfort, and rich flavor all in one, and this Cheesy Tortellini Alfredo Bake Recipe delivers exactly that. Whether you’re feeding a hungry family or hosting friends, it’s bound to impress without demanding hours in the kitchen. So grab those ingredients, treat yourself to this creamy indulgence, and watch how this simple pasta bake becomes a beloved favorite in your home. Trust me, you’ll want to make it again and again!
Print
Cheesy Tortellini Alfredo Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Cheesy Tortellini Alfredo Bake is a rich and comforting Italian-American dish featuring tender cheese tortellini enveloped in a creamy Alfredo sauce made with butter, garlic, Parmesan, cream cheese, and mozzarella. Baked until bubbly and golden, it makes for an easy weeknight main course that’s both satisfying and delicious.
Ingredients
Pasta
- 20 ounces refrigerated cheese tortellini
Sauce
- 4 tablespoons unsalted butter
- 2 cloves minced garlic
- 2 tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese (divided)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish
- Chopped fresh parsley
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook tortellini: Boil the refrigerated cheese tortellini according to package directions but reduce the cook time by 1 minute to ensure they remain firm. Drain well and set aside.
- Make Alfredo sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for an additional minute to form a roux.
- Add dairy: Slowly pour in the heavy cream and whole milk while whisking constantly to create a smooth mixture.
- Incorporate cheeses and seasoning: Stir in the grated Parmesan, softened cream cheese, 1 cup of shredded mozzarella, Italian seasoning, salt, and black pepper. Continue stirring until the cheeses melt and the sauce thickens, about 3 to 4 minutes.
- Combine pasta and sauce: Add the cooked tortellini to the sauce, stirring well to ensure each piece is fully coated with the creamy mixture.
- Assemble and bake: Transfer the tortellini and sauce mixture to the prepared baking dish, spreading evenly. Sprinkle the remaining 1 cup of mozzarella cheese on top.
- Bake: Place the dish in the oven and bake for 18 to 22 minutes, or until the cheese is bubbly and lightly golden brown.
- Rest and garnish: Remove from the oven and let the bake rest for 5 minutes to set. Garnish with chopped fresh parsley before serving.
Notes
- For extra protein or vegetables, add cooked chicken, Italian sausage, or steamed broccoli to the bake before baking.
- If the Alfredo sauce becomes too thick upon cooling before baking, whisk in a splash of milk to loosen it up.
