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Cheesy Baked Tortellini Recipe
Ben Carraoli

Cheesy Baked Tortellini Recipe

I just finished baking my first-ever cheesy baked tortellini, 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.
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Cook Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Notes

  • 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.