If you’re searching for the ultimate comfort food that marries creamy, cheesy goodness with tender pasta, look no further than this Alfredo Tortellini Bake. This dish layers plump cheese tortellini in a luxurious homemade Alfredo sauce, all bubbling under a blanket of golden, melty mozzarella. Every forkful delivers the perfect balance of richness and savory flavor, making it a weeknight winner or an impressive main for a cozy dinner with friends. Whether you’re a pasta fanatic or just in need of a satisfying meal that comes together with minimal fuss, Alfredo Tortellini Bake is destined to become a staple in your kitchen.
Ingredients You’ll Need
One of the best things about Alfredo Tortellini Bake is how simple the ingredient list is—yet each element plays a key role in building big, bold flavor and a decadent, cheesy texture. Let’s break down what you’ll need:
- Cheese tortellini (20 oz, refrigerated): These plump pasta pillows bring a creamy, cheesy bite to every mouthful and hold up beautifully when baked.
- Butter (2 tablespoons): The base of our Alfredo sauce, butter adds richness and helps the sauce come together smoothly.
- Garlic (3 cloves, minced): Just the right amount of garlic infuses the sauce with a warm, savory aroma.
- All-purpose flour (2 tablespoons): This is essential for thickening the sauce, giving it that classic, silky Alfredo texture.
- Whole milk (2 cups): Milk lightens the sauce while keeping it creamy and luscious.
- Heavy cream (1 cup): For extra decadence, heavy cream makes the sauce ultra-smooth and rich.
- Parmesan cheese (1 cup, grated): Adds salty, nutty depth and that signature Alfredo flavor.
- Mozzarella cheese (1 cup, divided): Half goes into the sauce for gooeyness, and half gets sprinkled on top for a golden, bubbly finish.
- Salt (1/2 teaspoon): Brings out all the flavors in the sauce and pasta.
- Black pepper (1/4 teaspoon): A must for balancing the richness and adding a gentle kick.
- Italian seasoning (1/4 teaspoon): A touch of herbs enhances the Italian vibes in every bite.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who like a subtle spark of heat in their cheesy pasta bakes.
- Fresh parsley (2 tablespoons, chopped): The perfect garnish for a burst of color and freshness.
How to Make Alfredo Tortellini Bake
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish—this will ensure your Alfredo Tortellini Bake lifts out easily and doesn’t stick, making serving (and cleanup!) a breeze.
Step 2: Cook the Tortellini
Bring a large pot of salted water to a boil and add the cheese tortellini. Cook them for about 2 minutes less than the package directions suggest; they’ll finish cooking as they bake. Drain the tortellini and set them aside—you want them just shy of al dente for the best texture later.
Step 3: Make the Alfredo Sauce
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about a minute, just until fragrant. Sprinkle in the flour and whisk constantly for another minute to form a smooth roux—this is your foundation for a rich, creamy sauce.
Step 4: Thicken and Flavor the Sauce
Gradually whisk in the whole milk and heavy cream, being careful to avoid lumps. Keep whisking as the mixture gently heats up, thickening to a luxurious creamy consistency after about 4–5 minutes. Stir in the grated Parmesan, half the mozzarella, salt, pepper, Italian seasoning, and red pepper flakes if you like a little heat. Mix until the cheese melts and the sauce is velvety smooth.
Step 5: Combine and Assemble
Add the drained tortellini into the Alfredo sauce and stir until every pasta pillow is coated in cheesy goodness. Pour the mixture into your prepared baking dish, then sprinkle the remaining mozzarella evenly over the top for that irresistible golden crust.
Step 6: Bake to Perfection
Slide the baking dish into your preheated oven and bake for 20–25 minutes, until the Alfredo Tortellini Bake is bubbling at the edges and the cheese on top is gorgeously golden. Let it cool for a few minutes, then garnish with fresh parsley for a pop of color and freshness before serving warm.
How to Serve Alfredo Tortellini Bake
Garnishes
Finish your Alfredo Tortellini Bake with a generous sprinkle of chopped fresh parsley. If you’re feeling extra, add a dusting of extra Parmesan or a light crack of black pepper for even more savory flair. The parsley not only looks beautiful but also adds a fresh, herbal note that cuts through the richness perfectly.
Side Dishes
Pairing is where you can have some fun! A crisp green salad with a tangy vinaigrette is a classic choice that balances out the cheesy richness. Warm, crusty garlic bread or a simple roasted vegetable medley also makes a wonderful complement, soaking up all that delicious Alfredo sauce.
Creative Ways to Present
Serve your Alfredo Tortellini Bake straight from the dish for a rustic, family-style meal, or spoon it into individual ramekins for a dinner party-worthy presentation. For a colorful twist, toss in some sautéed spinach or roasted cherry tomatoes before baking, or sprinkle a handful of toasted breadcrumbs over the top for a bit of crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Alfredo Tortellini Bake stores beautifully! Let the bake cool completely, then cover tightly with foil or transfer to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days without losing its creamy, cheesy appeal.
Freezing
To freeze Alfredo Tortellini Bake, assemble the dish up to the point before baking, then wrap tightly in two layers of foil or plastic wrap. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, then bake as directed (you may need to add a few extra minutes to account for the chill).
Reheating
Reheat individual portions in the microwave, covered, in 30-second bursts until hot throughout. For larger portions, cover the baking dish with foil and warm in a 350°F oven until bubbly. If the sauce has thickened too much, stir in a splash of milk or cream to restore its creamy texture.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! You can substitute frozen tortellini—just add a couple of extra minutes to the boiling time to ensure they’re cooked through before baking. The final result will be just as delicious.
How can I add protein to this dish?
For extra heartiness, try stirring in cooked, shredded chicken or crumbled Italian sausage before baking. Both pair beautifully with the creamy Alfredo sauce and will turn this into an even more satisfying meal.
Is it possible to make Alfredo Tortellini Bake ahead of time?
Yes! You can assemble the entire dish up to a day in advance, cover tightly, and refrigerate. When ready to bake, simply add a few extra minutes to the baking time if it’s coming straight from the fridge.
What vegetables work well in Alfredo Tortellini Bake?
Great question! Sautéed spinach, roasted broccoli, sliced mushrooms, or cherry tomatoes all make excellent additions. Just stir them into the sauce with the tortellini before baking for a colorful, veggie-packed twist.
Can I use a different type Main Course
Definitely! While mozzarella and Parmesan are classic, you can experiment with other melty cheeses like fontina, provolone, or even a bit of sharp cheddar for a unique spin. Just make sure they melt smoothly for the best texture.
Final Thoughts
Alfredo Tortellini Bake is pure comfort in every cheesy, creamy bite—perfect for busy weeknights, cozy weekends, or whenever you crave a little indulgence. Gather your favorite people, whip up this dish, and watch it disappear faster than you can say “seconds, please!” Give it a try and let it become your new family favorite.
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Alfredo Tortellini Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting Alfredo Tortellini Bake featuring cheese-filled tortellini smothered in a rich Parmesan and garlic Alfredo sauce, topped with melted mozzarella, and baked to golden perfection. Perfect for an easy Italian-American main course that’s both indulgent and satisfying.
Ingredients
Pasta and Cheese
- 1 (20 oz) package refrigerated cheese tortellini
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook for 2 minutes less than the package directions indicate, so they remain slightly firm to finish cooking in the oven. Drain and set aside.
- Make the Alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Whisk in the flour and cook for another minute, stirring constantly to create a roux.
- Thicken the sauce: Gradually whisk in the whole milk and heavy cream, continuing to whisk constantly to avoid lumps. Cook the sauce for 4–5 minutes until it thickens to a creamy consistency.
- Add cheese and seasonings: Stir in the grated Parmesan, ½ cup of shredded mozzarella, salt, black pepper, Italian seasoning, and crushed red pepper flakes if using. Mix thoroughly until the sauce is smooth and cheesy.
- Combine tortellini and sauce: Add the drained tortellini to the sauce and stir gently to coat each piece fully with the creamy Alfredo mixture.
- Assemble and bake: Transfer the sauced tortellini to the prepared baking dish in an even layer. Sprinkle the remaining ½ cup mozzarella cheese evenly over the top. Bake in the preheated oven for 20–25 minutes or until the sauce is bubbly and the top is golden brown.
- Garnish and serve: Allow the bake to cool for a few minutes after removing it from the oven. Sprinkle chopped fresh parsley over the top for a pop of freshness and color before serving warm.
Notes
- For added protein, stir in cooked chicken or crumbled Italian sausage before baking.
- You can substitute frozen tortellini; just increase the boiling time slightly before baking.
- Use fresh parsley for garnish to enhance flavor and visual appeal.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
