This creamy Tortellini Bake is pure comfort food. It’s layered with a hearty tomato-meat sauce, a rich and creamy white sauce, plenty of mozzarella, and of course, cheese-filled tortellini. It’s one of those cheesy pasta dinners everyone will want again and again.
Pasta bakes are my go-to whenever I need to feed a crowd. They’re perfect for family dinners, potlucks, or parties—hearty, comforting, and guaranteed to satisfy. As a busy mom, I quickly learned how much time they saved me, and I love how they stay warm and feed so many people.
This one’s a favorite of mine: creamy, cheesy, and always a hit at the table. Just as good as this meatball pasta bake and this baked shotgun shells recipe.
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Why You’ll Love This Recipe
- Hearty and filling: This dish has it all. A meaty tomato sauce, a creamy white sauce, and lots of melty cheese baked together until it’s hot and bubbly.
- Versatile: This pasta bake is also extremely versatile. You can swap in your favorite pasta shapes, different meats, or even switch up the cheeses.
- Great for meal prep: Just like homemade lasagna, this tortellini casserole can be prepped ahead to save time at dinner.
Ingredients
- Italian Sausage: This adds a meaty base and a kick of spice that really flavors the entire casserole. If you prefer a milder flavor, use mild Italian sausage.
- Slap Ya Mama Seasoning: Adds a Cajun-style seasoning that gives the sauce a little extra kick. If you don’t have it, try Cajun seasoning or even a mix of paprika and cayenne.
- Tomato Sauce: This forms the base of the meat sauce, giving it a rich, tomato flavor.
- Tomato Paste: Thickens the sauce and deepens the tomato flavor. Don’t skip it, it’s the cornerstone of the sauce.
- Heavy Whipping Cream: The star of the creamy white sauce. It makes everything rich and creamy. Half and half would work as well if you prefer a lighter choice.
- Cheese: Mozzarella and Parmesan cheese melt into the cream to create a rich, creamy white sauce with a distinct flavor. Freshly grated is best, but bagged will do in a pinch.
- Cheese Tortellini: This cheese-filled pasta makes this baked cheese tortellini extra hearty. Try this fried tortellini recipe too!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Protein: Not a fan of sausage? Use ground beef or ground turkey to make your baked tortellini casserole instead.
- Add veggies: You can beef this dish up by tossing in spinach, mushrooms, or even zucchini.
- Pasta: Don’t have tortellini? Use ravioli to make baked ravioli instead.
- Milder flavor: Omit the red pepper flakes and use mild Italian sausage for a milder pasta bake.
Want a different way to cook tortellini for dinner? Try this chicken tortellini Alfredo instead.
How to Make Tortellini Bake
Preheat your oven and cook the tortellini according to the package directions so that you can serve this cheesy tortellini bake to your family for dinner tonight.
- Step 1: Cook the sausage. In a skillet, brown the sausage and onion until the sausage is thoroughly cooked and the onion is tender. Drain the grease, and return to the pan.
- Step 2: Add the red sauce ingredients. Add the seasonings, tomato sauce, and tomato paste, and bring to a simmer.
- Step 3: Make a roux. In a separate pan, melt the butter and then add the flour and stir until smooth.
- Step 4: Add the cream and cheese. Slowly whisk in the heavy cream. Add the parmesan cheese and stir until melted.
- Step 5: Finish the white sauce. Add the pasta water, and stir. Then toss in the tortellini until well coated.
- Step 6: Layer the casserole. Pour the tortellini into the bottom of a greased baking dish, top with red sauce, and sprinkle with shredded cheese.
- Step 7: Bake. Bake the cheese tortellini casserole for 20 minutes or until the cheese is melted. Enjoy with a side of garlic breadsticks.
Expert Tips
- Drain the sausage: To prevent your cheesy baked tortellini from being greasy, ensure that you drain the sausage thoroughly.
- Al dente pasta: To avoid mushy pasta, follow the package directions closely and cook your pasta only until it reaches the al dente stage.
- Add the water slowly: Add the pasta water slowly, so that your sauce doesn’t end up too thin.
- Storing: Leftovers will keep in an airtight container in the fridge for up to 4 days or you can freeze it for up to three months. To reheat in the microwave on medium heat in 30-60 second intervals until hot.
Serving Suggestions
- Easy tortellini bake goes well with this easy broccoli salad, steamed green beans, or lemony asparagus.
- Garnish with a sprinkle of fresh parsley or basil for some extra flavor and a colorful touch.
- End your meal with a sweet treat like this chocolate mint fudge cake.
Recipe FAQs
Sure thing! Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready to serve. You may need to extend the cooking time a bit.
Yes, you will need to boil the tortellini, because there is not enough liquid in the sauces to cook the tortellini in the oven.
Yes, you can use store-bought marinara sauce and Alfredo sauce. However, I recommend making the homemade sauce listed in the recipe; it adds significantly more flavor to your pasta.
Try This Delicious Cheesy, Creamy Tortellini Bake Today
Loaded with meat, perfectly cooked pasta, and two kinds of sauce, this creamy tortellini bake will satisfy any pasta lover. The best part is that it’s so easy and you can feed an army with it! If you’re looking for a new dish to serve for family dinner or bring to your next potluck, then give this one a try. Once you try it, you’ll find that it makes a frequent appearance in your recipe rotation.
More Delicious Pasta Recipes
And, here is a delicious Creamy Tortellini Soup with Sausage, from Great Grub, Delicious Treats, that is delicious as well.
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Creamy Tortellini Bake
Ingredients
For the Meat Sauce
- 2 pound ground hot Italian sausage
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon slap ya mama
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- (2) 15 ounce cans tomato sauce
- 12 ounce can tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
For the Creamy White Sauce
- ½ cup butter
- 1 tablespoon flour
- 2 cups heavy whipping cream
- 6 ounce shredded Parmesan cheese
- Salt and pepper, to taste
- ½ cup pasta water
- 2 ½ cups mozzarella cheese, shredded
- (2) 19 ounce pkgs cheese tortellini, I used frozen
Instructions
- Preheat the oven to 350° and spray a 9 x 13 deep baking dish with non-stick cooking spray. Set aside.
- Cook pasta per package directions for al dente.
For the Meat Sauce
- In a large skillet, or frying pan, over medium high heat, cook Italian sausage and onions until sausage is no longer pink and onions are tender. Drain and return to pan.
- Sprinkle with seasonings, stir.
- Pour tomato sauce and tomato paste into the meat mixture. Stir to combine, cover and let simmer, stirring occasionally.
For the Creamy White Sauce
- In a medium saucepan, over medium heat, melt butter and then stir in flour.
- Pour heavy whipping cream into the pan and stir until combined.
- Add Parmesan cheese, stir until melted and add salt and pepper.
- Add pasta water to cheese sauce, stir.
- Add cooked tortellini to cheese sauce, stir to combine.
- Pour pasta and cheese sauce into the prepared baking dish followed by the sausage mixture on top.
- Sprinkle with mozzarella cheese and bake uncovered for 20 minutes or until the cheese is hot and bubbly.
Notes
- Save some pasta water: Before draining the pasta, don’t forget to reserve a little pasta water for your white sauce.
- Simmer the sauce: The flavor of the red sauce will deepen as it simmers, so don’t rush the cooking time.
- Don’t overcook the tortellini: Since you are baking the tortellini, it’s crucial that you don’t overcook them before you add them to the oven.
