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Cheesy Baked Tortellini Recipe | Gooey, Comforting & Easy

I just finished baking my first-ever cheesy baked tortellini recipe, and wow — the aroma that filled my kitchen was irresistible. I couldn’t wait to dive into that golden, bubbling cheese on top. After one helping, I was folding my fork into seconds without hesitation.

This recipe is warm, comforting, and hits all those cozy-pasta cravings for me. If you like creamy, cheesy bakes with a little mushroom flavor too, you might also enjoy Stuffed Mini Peppers with Cream Cheese for another deliciously cheesy appetizer.

Ingredients

Here’s what I used (for about 8 servings). Use the freshest quality ingredients you can — it really makes a difference.

1 (16-ounce) package cheese tortellini — fresh or refrigerated; I prefer fresh over frozen so it cooks evenly.
1 tablespoon canola oil — helps sauté mushrooms without burning.
1 (8-ounce) package fresh mushrooms, stemmed and sliced — fresh mushrooms bring better texture; avoid pre-sliced packaged ones if possible.
2 tablespoons butter — for richness in the sauce.
¼ cup all-purpose flour — to thicken the sauce smoothly.
2 cups milk — whole milk works best for creaminess.
Salt and freshly ground black pepper — to taste.
1 cup freshly grated Parmesan cheese — grate it yourself for optimal flavor and melt.

Note: several serving (this recipe yields 8 servings)

Variations

If you want to mix it up, here are some alternate ideas and tweaks:

Dairy-free / vegan: swap milk for unsweetened almond or oat milk, use a plant-based butter, and substitute vegan Parmesan.
Extra veggies: stir in spinach, roasted red peppers, or peas for color and nutrition.
Spicy twist: add a pinch of red pepper flakes or a dash of hot sauce into the sauce.
Protein boost: fold in diced cooked chicken or crumbled Italian sausage before baking.
Herb enhancement: stir in fresh basil or thyme for more aroma.

You can also try Avocado Egg Rolls with Dipping Sauce as a tasty side option.

Cooking Time

Here’s the time breakdown:

Prep Time: 5 minutes
Cooking Time: 55 minutes
Total Time: 1 hour

Equipment You Need

Large pot — to boil the tortellini.
Skillet or saucepan — to cook the mushrooms and build the sauce.
9-inch (or similar size) baking dish — for assembling and baking the casserole.
Cheese grater — for shredding the Parmesan fresh.
Whisk or spoon — to stir sauce and avoid lumps.

How to Make Cheesy Baked Tortellini Recipe

Preheat and cook tortellini

First, preheat your oven to 400 °F (200 °C). In a large pot of lightly salted boiling water, cook the tortellini uncovered. When they float and the filling is hot (about 3–5 minutes), drain and transfer into your baking dish.

Sauté mushrooms & build sauce

In a skillet over medium heat, warm the canola oil and cook sliced mushrooms until golden (12–15 min). Add butter until melted, then whisk in flour until mixture lightly browns (about 1 minute).

Add milk, cheese, combine

Slowly pour in milk, stirring constantly to avoid lumps, and bring to a gentle bubble (7–8 min). Season with salt and pepper, remove from heat, then stir in grated Parmesan. Pour this creamy sauce over the tortellini in your baking dish.

Bake until golden

Bake in your preheated oven until the top just starts to brown, about 20–25 minutes. Let it rest briefly, then serve immediately while hot and gooey.

Additional Tips for Making this Recipe Better

Based on my own kitchen experience, here are a few little tricks I used:

I like to trim and clean mushrooms carefully — removing dark gills helps if your mushrooms are old.
I let the sauce thicken a bit more than I think I need — it continues to set as it bakes.
Occasionally I swirl in a splash of cream or extra milk at the end if the top seems too dry.
I often add a pinch of garlic powder or onion powder to bump flavor.
I allow the baked dish to rest 5 minutes after pulling from the oven — makes cutting cleaner and helps settle.

How to Serve Cheesy Baked Tortellini Recipe

This dish is perfect as a main. Serve it hot in shallow bowls, letting the cheese stretch over each scoop. Garnish with fresh parsley or basil leaves for color contrast. A light green salad or garlic bread on the side helps balance richness. You can also drizzle a little extra olive oil or sprinkle some red pepper flakes for a bit of flair.

Nutritional Information

Here’s a rough estimate per serving (based on the Allrecipes version):

Calories: 310 kcal
Protein: 15 g
Carbohydrates: 33 g
Fat: 14 g

Make Ahead and Storage

You can prepare ahead by assembling the dish (without baking) and refrigerating for up to 24 hours. When ready, bake as instructed (you might need a few extra minutes).

For freezing, bake fully, let it cool, then wrap tightly and freeze for up to 2 months.

To reheat, thaw in the refrigerator overnight if frozen. Warm in the oven at 350 °F (175 °C) until heated through (about 15–20 min), adding a splash of milk if dryness appears.

Why You’ll Love This Recipe?

Here are a few reasons this cheesy baked tortellini wins my heart (and why you might love it too):

It’s incredibly comforting — warm, cheesy, and satisfying on chilly nights.
It’s relatively easy and forgiving — even imperfect timing yields good results.
It’s versatile — you can add proteins, veggies, or go dairy-free.
It delivers great flavor and texture — creamy sauce + tender tortellini + browned top.
It’s shareable and crowd-pleasing — perfect for family dinners or potlucks.

Ben Carraoli