Description
This creamy and indulgent Alfredo Tortellini Bake is a quick and comforting casserole featuring cheese tortellini smothered in a rich homemade Alfredo sauce, then topped with mozzarella and Parmesan cheese and baked to bubbly perfection. Perfect for a weeknight dinner or when you need a delicious, cheesy pasta dish with minimal effort.
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
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and arrange the rack in the top third to ensure even cooking and browning of the cheese topping.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook for one minute less than the package instructions suggest to keep the pasta firm. Drain carefully and transfer the tortellini to a 9×13-inch casserole dish.
- Sauté Garlic: In a medium skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant but not browned, developing a flavorful base for the sauce.
- Make Alfredo Sauce: Add the softened cream cheese and heavy cream to the skillet. Stir continuously until the cream cheese melts completely and the mixture becomes smooth and creamy.
- Incorporate Parmesan and Season: Mix in half of the grated Parmesan cheese into the sauce. Season with salt and pepper to taste, adjusting for balance and creaminess.
- Combine Sauce and Pasta: Pour the Alfredo sauce evenly over the cooked tortellini in the casserole dish. Gently stir to coat all the tortellini well without breaking them.
- Add Cheese Topping: Sprinkle the remaining Parmesan cheese and the shredded mozzarella evenly on top of the sauce-coated tortellini to create a cheesy crust once baked.
- Bake: Place the casserole uncovered in the preheated oven and bake for 12 to 15 minutes, until the cheese is melted, bubbly, and slightly golden around the edges.
- Optional Broil: For an extra golden and crispy topping, broil the dish for an additional 2 to 3 minutes, watching closely to prevent burning.
- Serve: Remove from the oven and serve warm for a rich and comforting meal that everyone will love.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Use freshly grated Parmesan for best flavor and melting quality.
- If desired, add cooked vegetables like spinach or mushrooms before baking for added nutrition.
- Make sure not to overcook tortellini initially to avoid mushy texture after baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
