Description
This Alfredo Tortellini Bake is a creamy, comforting pasta dish featuring cheese tortellini smothered in a rich Alfredo sauce made with cream cheese, heavy cream, garlic, and Parmesan, topped with melted mozzarella and baked to bubbly perfection. Ready in just 35 minutes, it’s an easy and satisfying meal for the whole family.
Ingredients
Scale
Cheese Tortellini
- 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 Oven: Preheat your oven to 375°F (190°C) and position the rack in the top third of the oven to ensure even baking and browning of the cheese topping.
- Cook Tortellini: Bring a large pot of water to a boil, then cook the refrigerated cheese tortellini for one minute less than the package instructions recommend. Drain thoroughly and transfer the tortellini to a 9×13-inch casserole dish.
- Sauté Garlic: In a skillet over medium heat, melt the butter and sauté the minced garlic for about 30 seconds until it becomes fragrant, enhancing the sauce’s flavor.
- Make Alfredo Sauce: Add the softened cream cheese and heavy cream to the skillet with the garlic and butter. Stir continuously until the cream cheese is fully melted and the sauce is smooth.
- Add Cheese and Season: Mix in half of the grated Parmesan cheese into the sauce. Season with salt and pepper according to your taste preference.
- Combine Sauce and Pasta: Pour the prepared Alfredo sauce over the tortellini in the casserole dish. Stir gently to coat the pasta evenly with the sauce.
- Add Toppings: Sprinkle the remaining Parmesan cheese and the shredded mozzarella cheese evenly on top of the tortellini and sauce.
- Bake: Bake the casserole uncovered in the preheated oven for 12 to 15 minutes, or until the cheese is melted and bubbly.
- Optional Broil: For a golden-brown crust, broil the bake for an additional 2 to 3 minutes. Watch carefully to prevent burning.
- Serve: Allow the Alfredo Tortellini Bake to cool slightly, then serve warm and enjoy the creamy, cheesy goodness.
Notes
- Cooking the tortellini slightly under package instructions prevents it from becoming mushy after baking.
- Use freshly grated Parmesan for the best flavor and meltability.
- Softened cream cheese helps achieve a smooth sauce without lumps.
- You can substitute half-and-half for heavy cream for a lighter version, but the sauce may be less rich.
- Broiling is optional but adds a lovely golden crust to the cheese topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
