Description
This Alfredo Tortellini Bake is a creamy, cheesy, and comforting pasta casserole perfect for a quick family dinner. Featuring tender cheese tortellini coated in a rich homemade Alfredo sauce, topped with melted mozzarella and Parmesan cheeses, and baked to bubbly perfection, it’s a delightful twist on classic Italian flavors that comes together in just 35 minutes.
Ingredients
Scale
Pasta
- 1 (20 oz) package refrigerated cheese tortellini
Sauce
- 2 tablespoons butter
- 3 garlic cloves, minced
- 4 oz cream cheese, softened
- 1 cup heavy or whipping cream
- 1 cup freshly grated Parmesan cheese, divided
- Salt and pepper, to taste
Topping
- 1 ½ cups shredded mozzarella cheese
- Remaining Parmesan cheese (from the 1 cup divided amount)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and position the oven rack in the top third of the oven to ensure even browning of the cheese topping.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook them for one minute less than the package instructions specify to avoid overcooking. Drain the tortellini thoroughly and transfer them into a 9×13-inch casserole dish for layering.
- Sauté Garlic: In a skillet over medium heat, melt the butter. Add the minced garlic cloves and sauté for about 30 seconds until fragrant, being careful not to brown the garlic to keep the flavor delicate.
- Make Alfredo Sauce: Add the softened cream cheese and heavy cream to the skillet with the garlic. Stir continuously until the mixture becomes smooth and the cream cheese is fully melted, creating a rich, creamy sauce base.
- Incorporate Cheese and Season: Stir in half of the freshly grated Parmesan cheese into the sauce. Season the sauce with salt and freshly ground black pepper according to taste to enhance the flavors.
- Combine Sauce and Tortellini: Pour the Alfredo sauce over the cooked tortellini in the casserole dish. Gently stir to evenly coat all the tortellini with the creamy sauce, ensuring every piece is deliciously covered.
- Add Cheese Topping: Sprinkle the remaining Parmesan cheese evenly over the top of the coated tortellini, then layer the shredded mozzarella cheese evenly as a final topping to add richness and a gooey texture once baked.
- Bake: Place the casserole dish uncovered in the preheated oven and bake for 12–15 minutes until the cheese is melted, bubbly, and starting to turn golden around the edges.
- Broil (Optional): For an extra golden and crispy cheese crust, broil the bake on high for 2–3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven, let it cool slightly, then serve warm and enjoy this creamy, cheesy Alfredo Tortellini Bake!
Notes
- Be sure to not overcook the tortellini initially since it will continue cooking in the oven.
- You can substitute half-and-half for heavy cream for a lighter version, but the sauce will be less rich.
- Freshly grated Parmesan melts better and has superior flavor compared to pre-grated.
- Use a garlic press for finely minced garlic to avoid large chunks.
- Optional add-ins include cooked chicken, spinach, or mushrooms for variation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
