Description
This Garlic Pesto Tortellini Bake is a comforting dish featuring tender, cheese-filled tortellini smothered in a vibrant garlic pesto sauce. It’s an easy-to-make meal that will have everyone rushing to the table.
Ingredients
Scale
- 9-ounce or 12-ounce package of fresh refrigerated tortellini
- High-quality store-bought garlic pesto
- Good quality marinara sauce
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Ricotta cheese (optional)
- Ground beef (optional)
- 1–2 tablespoons of olive oil
- 1 finely diced yellow onion
- Minced garlic (extra cloves if desired)
- 1 teaspoon of Italian seasoning
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- Pinch of red pepper flakes
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
- Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to the package directions until al dente. Drain well and set aside.
- In a large skillet or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. If using ground beef, add it now and cook until browned, then drain any excess fat.
- Pour the marinara sauce into the skillet with the sautéed aromatics and stir in the garlic pesto. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a gentle simmer and then remove from heat.
- Add the cooked tortellini to the skillet and gently toss to coat. Alternatively, layer half of the tortellini in the prepared baking dish, spoon half of the sauce over it, and sprinkle with half of the mozzarella and a quarter of the Parmesan. Repeat with the remaining tortellini, sauce, mozzarella, and Parmesan. If using ricotta, dollop it over the top layer.
- Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Optionally, broil for the last 1-2 minutes for a crispy top.
- Let the bake rest for 5-10 minutes before serving. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: Don't overcook the tortellini initially as it will continue to cook in the oven. Adjust the garlic pesto to your taste and feel free to add more vegetables or different cheeses for variation.