This Creamy Tomato Tortellini Bake is the ultimate comfort food—a bubbling, cheesy pasta dish that feels indulgent yet comes together easily. It features cheesy tortellini nestled in a rich, creamy tomato sauce with garlic and herbs, all topped with a golden mozzarella and parmesan crust. Perfect for busy weeknights or cozy dinners, this one-dish wonder is sure to please a crowd.
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Why You’ll Love This Creamy Tomato Tortellini Bake
- Ultimate comfort food: Warm, cheesy, and deeply satisfying.
- Deceptively simple: Uses pre-made tortellini and a one-pan sauce.
- Dreamy texture: Soft tortellini, velvety sauce, and crispy cheese top.
- Incredibly versatile: Easy to customize with add-ins like spinach or sausage.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1 (24-oz) jar of your favorite marinara sauce
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese, plus more for topping
- 2 (9-oz) packages fresh cheese tortellini
- 2 cups shredded low-moisture mozzarella cheese, divided
- 1/4 cup fresh basil, chopped, plus more for garnish
- Salt and black pepper to taste
Tools: A large, oven-safe skillet or a 9×13 inch baking dish, a large pot for boiling water, and a wooden spoon.
Notes: Using a good quality marinara sauce makes a difference, and don’t skip the fresh basil for a pop of freshness.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 24 g |
| Fat: | 28 g |
| Carbs: | 45 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Tortellini. I highly recommend using fresh refrigerated tortellini for the best texture. It cooks quickly and stays wonderfully tender. If you only have frozen, that’s okay—just don’t thaw it, and add a few extra minutes to the baking time.
- Don’t Skip the Cream. The heavy cream is what transforms a standard tomato sauce into something luxuriously creamy and silky. For a lighter version, you could use half-and-half, but the sauce won’t be quite as rich.
- Get Your Skillet Hot. If you’re using an oven-safe skillet to build your sauce, make sure it’s nice and hot before you add the onion. This helps to develop a sweet, caramelized flavor base rather than just steaming the onion.
- Fresh vs. Dried Herbs. The dried oregano works great in the sauce as it cooks, but the fresh basil is best added at the very end. This preserves its bright, aromatic flavor and vibrant green color.
How to Make Creamy Tomato Tortellini Bake
Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the tortellini. While you’re waiting for the water, this is the perfect time to start your sauce. You’ll notice that getting everything moving at once makes the process feel seamless and quick.
Step 2: Heat the olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You want it to be fragrant and sweet, not browned. Now, add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for just one more minute, until the garlic is fragrant—be careful not to let it burn, or it will turn bitter.
Step 3: Pour the entire jar of marinara sauce into the skillet. Use your wooden spoon to scrape up any tasty bits from the bottom of the pan. Let the sauce simmer gently for about 5 minutes to allow the flavors to meld together. You should see tiny bubbles breaking the surface.
Step 4: Reduce the heat to low. Now, stir in the heavy cream and the 1/4 cup of grated parmesan cheese. Stir continuously until the parmesan has melted and the sauce is smooth, creamy, and a beautiful light orange color. Turn off the heat and season with salt and pepper to your liking. Remember, the cheeses are salty, so taste first!
Step 5: By now, your water should be boiling. Cook the tortellini according to the package directions, but subtract one minute from the recommended cook time. They will finish cooking in the oven, and this prevents them from becoming mushy. Drain the tortellini well.
Step 6: Add the drained, par-cooked tortellini directly into the creamy tomato sauce in the skillet. Gently fold them in until every piece is coated in that luscious sauce. If you didn’t use an oven-safe skillet, now is the time to transfer everything to your greased 9×13 inch baking dish.
Step 7: Sprinkle one cup of the shredded mozzarella cheese over the tortellini and sauce mixture. Then, stir it in—this creates a wonderfully cheesy, stringy texture throughout the entire bake. Now, smooth the top and sprinkle the remaining one cup of mozzarella evenly over the surface.
Step 8: Place the skillet or baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and has those gorgeous golden-brown spots we all love. You’ll know it’s ready when the edges are actively bubbling.
Step 9: Carefully remove the bake from the oven—remember, that handle is hot! Let it sit for about 5 minutes. This rest time is crucial; it allows the sauce to thicken up slightly so it doesn’t run everywhere when you serve it. Finally, scatter the fresh chopped basil over the top for a fresh, aromatic finish.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat in oven at 350°F until warm; add a splash of water if dry.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, cheesy bake.
- Garlic breadsticks or a crusty baguette — You’re going to want something to scoop up every last bit of that creamy sauce, and nothing does the job better than a warm, buttery piece of bread.
- Roasted green beans with almonds — Their slightly crunchy texture and nutty flavor offer a lovely side that doesn’t compete with the main event but complements it beautifully.
Drinks
- A light-bodied red wine like a Pinot Noir — Its bright acidity and red fruit notes cut through the richness of the cheese and cream without overpowering the tomato flavor.
- Sparkling water with a lemon wedge — Sometimes, you just need the clean, crisp fizz to reset your palate between bites of this decadent dish.
- A chilled Italian lager — The light bitterness and carbonation are a classic pairing for a reason, making each bite of the bake feel even more satisfying.
Something Sweet
- Affogato — A scoop of vanilla bean ice cream “drowned” with a shot of hot espresso is the ultimate, simple Italian-inspired dessert that feels both sophisticated and easy.
- Lemon sorbet — Its sharp, citrusy clarity is the perfect palate-cleanser after a rich and savory meal, leaving you feeling refreshed.
- Dark chocolate amaretti cookies — These little cookies offer a bittersweet, almond-kissed crunch that provides a lovely, light finish without being too heavy.
Top Mistakes to Avoid
- Overcooking the tortellini before baking. This is the number one way to end up with a mushy, disappointing bake. By undercooking it slightly in the boiling water, you ensure it retains a perfect al dente texture after its time in the oven.
- Using a watery marinara sauce. A thin, watery sauce will not hold up to the cream and will make your final dish soupy. Look for a thick, robust marinara for the best results. I’ve messed this up before, and it’s a sad sight.
- Skipping the rest time. I know it’s tempting to dive right in, but if you cut into it immediately, the sauce will be too runny. Letting it sit for five minutes allows everything to set up beautifully.
- Burning the garlic. Garlic cooks in a flash and turns bitter if it gets too dark. Add it after the onions are soft and only cook it for about 60 seconds until it’s just fragrant.
Expert Tips
- Tip: Grate your own mozzarella. Pre-shredded bags contain anti-caking agents like potato starch, which can prevent the cheese from melting as smoothly and seamlessly. A block of low-moisture mozzarella that you shred yourself will give you that dreamy, stretchy pull.
- Tip: Brown your mozzarella topping. If you find the top isn’t as golden as you’d like after baking, simply switch your oven to a high broil for the last minute or two. Watch it like a hawk—it can go from perfect to burnt in seconds!
- Tip: Add greens effortlessly. Want to sneak in some veggies? Right after you turn off the heat for the sauce, stir in a couple of large handfuls of fresh spinach or baby kale. The residual heat will wilt them perfectly without making them soggy.
- Tip: Make it ahead for easy entertaining. You can assemble the entire bake (without baking it) up to a day in advance. Just cover it tightly and keep it in the fridge. When you’re ready, you may need to add 5-10 minutes to the baking time since it will be going in cold.
FAQs
Can I make this Creamy Tomato Tortellini Bake ahead of time?
Absolutely, and it’s a fantastic timesaver. You can assemble the entire dish—sauce, tortellini, and cheese—cover it tightly, and refrigerate it for up to 24 hours before you need to bake it. When you’re ready, just pop it in the oven straight from the fridge. You’ll likely need to add an extra 5-10 minutes to the baking time since it will be starting from cold. The texture holds up wonderfully.
What can I use instead of heavy cream?
If you’re looking for a lighter option, half-and-half will work, though the sauce won’t be quite as rich or thick. For a dairy-free version, full-fat canned coconut milk is a surprisingly good substitute—it provides a similar creamy body and a slight sweetness that pairs well with the tomato. I wouldn’t recommend using milk, as it’s too thin and can curdle when heated.
Can I add protein to this bake?
Of course! This recipe is a fantastic canvas. For a meaty addition, try browning some Italian sausage or ground beef with the onions. For something lighter, shredded rotisserie chicken or even some canned, drained white beans stirred in with the tortellini would be delicious. Just make sure any raw meat is fully cooked before adding it to the sauce.
Why is my bake watery?
A watery bake usually comes from one of two places. First, the tortellini might have been fully cooked before baking, releasing too much starch and water. Second, the marinara sauce might have been too thin to begin with. To fix it next time, remember to undercook the pasta and choose a thicker, high-quality sauce. If it happens, you can often salvage it by letting it rest longer out of the oven so the sauce can thicken.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is in the oven at 350°F until warmed through, which helps maintain the texture of the pasta and cheese. You can also use the microwave for a quick fix, but be aware the tortellini may become a bit softer. A splash of water or extra sauce before reheating can help prevent it from drying out.
Creamy Tomato Tortellini Bake
Make this easy Creamy Tomato Tortellini Bake for a cheesy, comforting dinner. Ready in 40 minutes! Get the simple, one-pan recipe now.
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 medium yellow onion (finely diced)
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4 cloves garlic (minced)
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1 tsp dried oregano
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1/2 tsp red pepper flakes (optional, for a little heat)
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1 jar marinara sauce (24-oz, your favorite)
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1/2 cup heavy cream
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1/4 cup grated parmesan cheese (plus more for topping)
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2 packages fresh cheese tortellini (9-oz each)
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2 cups shredded low-moisture mozzarella cheese (divided)
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1/4 cup fresh basil (chopped, plus more for garnish)
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Salt and black pepper (to taste)
Instructions
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Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the tortellini.01
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Heat the olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for just one more minute, until the garlic is fragrant.02
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Pour the entire jar of marinara sauce into the skillet. Let the sauce simmer gently for about 5 minutes to allow the flavors to meld together.03
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Reduce the heat to low. Stir in the heavy cream and the 1/4 cup of grated parmesan cheese. Stir continuously until the parmesan has melted and the sauce is smooth, creamy, and a beautiful light orange color. Turn off the heat and season with salt and pepper to your liking.04
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Cook the tortellini according to the package directions, but subtract one minute from the recommended cook time. Drain the tortellini well.05
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Add the drained, par-cooked tortellini directly into the creamy tomato sauce in the skillet. Gently fold them in until every piece is coated in that luscious sauce. If you didn’t use an oven-safe skillet, now is the time to transfer everything to your greased 9x13 inch baking dish.06
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Sprinkle one cup of the shredded mozzarella cheese over the tortellini and sauce mixture. Then, stir it in. Now, smooth the top and sprinkle the remaining one cup of mozzarella evenly over the surface.07
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Place the skillet or baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and has those gorgeous golden-brown spots.08
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Carefully remove the bake from the oven. Let it sit for about 5 minutes. Finally, scatter the fresh chopped basil over the top for a fresh, aromatic finish.09
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