This Alfredo tortellini bake is easy to make and incredibly comforting with the most amazing homemade Alfredo sauce and melty baked mozzarella.
This baked tortellini casserole recipe makes a perfect meatless main course, but it would also be delicious for a side dish.
How to make baked tortellini Alfredo (summary)
Start by preheating your oven and boiling some water for the tortellini. Cook the tortellini for a minute or so less than package directions suggest. Make the Alfredo sauce by melting some butter in a skillet, then adding the garlic and quickly cooking it. Stir in the cream and cream cheese (it will take a few minutes until it's melted in). Don't let the sauce get too thick since it'll reduce more in the oven. Stir in half the parmesan once the sauce is done and take the skillet off the heat. Drain the tortellini and add it to a 9x13 casserole dish. Toss it with the Alfredo sauce and top with the remaining parmesan and mozza cheeses. Bake until the cheese has melted and it's hot and bubbly. (Full ingredients & instructions are in the recipe card below)
This easy cheesy baked tortellini is so good that it's definitely a dish you could make for company. I mean... cheese, garlic, cream, more cheese... heaven.
Recipe notes & tips:
- Add in some cooked/rotisserie chicken if you want some more protein in here.
- You could use store bought Alfredo sauce, but I really recommend trying my homemade version at least once.
- You may use frozen tortellini. They thaw pretty fast.
- I always recommend grating your own parmesan cheese. I always keep a wedge in the fridge. The taste and the way it melts is superior to any pre-grated variety. I used my Microplane to grate the parm for this recipe.
- Leftovers: I don't recommend freezing this recipe, and Alfredo sauce tends to separate, so I would reheat it slowly on a low heat (covered saucepan or in the oven covered by foil). Adding a small splash of cream while reheating can help bring the sauce back to its former glory.
What to serve with this Alfredo tortellini bake:
Try a side salad since it's quite rich (or go all out with some garlic bread... yum!), but it would also be a great side dish for plenty of main courses such as my Parmesan Crusted Chicken.
More delicious tortellini recipes to try:
- Bacon Cream Cheese Tortellini
- Baked Tortellini (Meat & Tomato Sauce)
- Chicken Tortellini Alfredo
- Creamy Tortellini with Spinach and Mushrooms (One Pan!)
Questions about this Alfredo baked tortellini? Let me know in the comments below!
Alfredo Tortellini Bake
- 2 (9 ounce) packages refrigerated cheese tortellini
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 4 ounces cream cheese (1/2 block of Philly) softened
- 1 cup heavy/whipping cream
- 1 cup freshly grated parmesan cheese divided
- 2 cups shredded mozzarella cheese
- Salt & pepper to taste
- Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe, or microwave it for 20-30 seconds. It needs to be very soft. Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil water for the tortellini, and cook it one minute less than package directions indicate. Drain and add it to a 9x13 casserole dish.
- Meanwhile, add the butter to a skillet over medium heat. Once it's melted, add the garlic and cook for 30 seconds.
- Add in the cream cheese and heavy cream. Stir/whisk constantly until the cheese has melted in and it's thickened up a bit (this shouldn't take more than 4-5 minutes). Don't let the sauce get too thick because it'll continue to thicken up/reduce in the oven. If it becomes a bit too thick, add in a splash more cream.
- Stir half the parmesan cheese into the sauce and then take the skillet off the heat. I add a bit of salt & pepper to the sauce.
- Pour the sauce over the tortellini and then toss it and spread it out in an even layer.
- Top the tortellini with the rest of the parmesan and the mozzarella.
- Bake, uncovered, for 12-15 minutes until the cheese has melted, and then broil it for a few minutes to brown the cheese a bit (watch it carefully).
- Serves 6 (or a very generous 4) depending on portion size and what else it's served with.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.