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Creamy Tortellini Pasta is a simple casserole made with cheese-filled tortellini enveloped in a velvety cream sauce, savory rotisserie chicken and the earthy freshness of spinach. Each bite offers a comforting blend of creamy, cheesy goodness with a hint of garlic and a generous layer of gooey, melted mozzarella. Best of all it’s easy to prepare and ready in just 45 minutes.
Not only is this Baked Tortellini Pasta a flavor-packed sensation, but it’s also a practical choice for any busy weeknight. With just a handful of simple ingredients and less than an hour from start to finish, it’s a quick and easy option that doesn’t sacrifice taste or quality. Perfect for feeding a hungry family or impressing guests with minimal effort, this Creamy Tortellini Bake is sure to become a weeknight favorite in your home.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Loaded with heavy cream, Parmesan and mozzarella cheese, this dish is packed with creamy goodness!
- Family-Friendly: This pasta is guaranteed hit with adults and kids alike, plus the recipe can easily be doubled to feed a a large group!
- It’s Easy. With just 15 minutes of prep work and a bake time of 30 minutes, this recipe is pretty easy to put together!
Creamy Tortellini Pasta Ingredients
- Frozen cheese tortellini: Using frozen tortellini makes this dish especially convenient. You can also use shelf-stable pasta if you like.
- Cream Sauce: Butter, flour, chicken broth, and heavy cream mix together to make the creamy sauce for the tortellini. Melt in the Parmesan and it becomes a cheese sauce.
- Seasonings: Salt and pepper bring out the depth of flavors, while garlic adds savory aromatics.
- Chicken: For ease, use chopped rotisserie chicken since it will already be seasoned and cooked. Feel free to cook your own or use chicken breast or thighs if you like.
- Spinach: Chopped spinach adds color and nutrients to the meal.
- Mozzarella: The final cheese touch is golden melted mozzarella.
- Parsley: Garnish with parsley before serving for added color and flavor. Feel free to omit.
How To Make Creamy Tortellini Pasta
Step 1: Prepare the equipment. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with oil and set it aside.
Step 2: Cook the tortellini. Cook the frozen tortellini in salted water according to package instructions. Drain and set aside.
Step 3: Make roux. In a large skillet, melt butter over medium heat. Once melted, sprinkle in the flour and cook for a minute.
Step 4: Saute garlic in roux. Add minced garlic and cook for a couple more minutes.
Step 5: Add broth. Stir in chicken broth and cook for 3 minutes.
Step 6: MIx in heavy cream. Pour in the heavy cream, then add salt and pepper.
Step 7: Melt in Parmesan. Stir in Parmesan cheese and let the sauce simmer for a couple of minutes until it thickens slightly.
Step 8: Toss in tortellini. Add the cooked tortellini, spinach, and chicken to the skillet, tossing until well combined.
Step 9: Transfer and top. Transfer the mixture to the prepared baking dish and top with a layer of mozzarella cheese.
Step 10: Bake. Place in the oven and bake for 20-25 minutes, until the cheeses are melted and bubbly on the sides.
Step 11: Garnish and serve. Once done, garnish the creamy tortellini with freshly chopped parsley before serving.
Expert Tips
- Cook Tortellini Al Dente: Ensure the tortellini are cooked al dente, retaining a slight firmness when bitten into. Overcooking may lead to a mushy texture post-baking.
- Reserve Pasta Water: Before draining the cooked tortellini, reserve some of the pasta cooking water to thin out the sauce if needed.
- Taste and Adjust Seasoning: Before serving, taste the sauce and adjust the seasoning as needed with salt, pepper, or additional herbs.
- Garnish Creatively: Sprinkle the finished dish with chopped fresh parsley, grated Parmesan cheese for added flavor and visual appeal.
What to Serve with Creamy Tortellini Bake
The perfect comfort food is the combination of something creamy, like Creamy Tortellini Bake, with chunks of crusty bread like my Homemade Roasted Garlic Bread and a refreshing salad such as my House Salad Recipe. This dish is a main dish on it’s own, so enjoying it alone can still be filling.
Storing and Reheating
Leftover Creamy Tortellini Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Freezing: Prepare it up to the point of baking, then cover it tightly with foil and freeze. When ready to bake, remove from the freezer, let it thaw in the refrigerator overnight, and bake as directed. Keep in mind that freezing creamy recipes can slightly change in texture.
Frequently Asked Questions
To make this tortellini bake suitable for vegetarians, swap the chicken broth for vegetable broth and eliminate the rotisserie chicken.
You can substitute fresh tortellini for frozen in this recipe. Just adjust the cooking time according to the package instructions for the fresh tortellini.
While this dish is best enjoyed fresh, you can prepare the sauce in advance and store it separately in the refrigerator. Reheat the sauce gently on the stove before tossing with cooked tortellini.
More Cheesy Pasta Recipes
- Boursin Cheese Pasta
- Asiago Tortellini Alfredo with Grilled Chicken
- Creamy Chicken Tortellini Pasta
- Four Cheese Ravioli Pasta
- Italian Pastina Pasta
Cheese-filled tortellini smothered in a rich and velvety cream sauce mixed with chopped spinach and chunks of chicken is sure to please pasta lovers of all ages. Its easy preparation and customizable ingredients make it a go-to recipe for busy weeknights or relaxed family dinners.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Creamy Tortellini Bake
Ingredients
- 1 16 oz cheese tortellini, frozen
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 1 ¼ cup chicken broth
- 1 ¼ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup parmesan cheese
- 2 cups chopped spinach
- 2 cups chopped rotisserie chicken
- 1 ½ cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped (to garnish)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with oil and set it aside.
- Cook the frozen tortellini in salted water according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Once melted, sprinkle in the flour and cook for a minute.
- Add minced garlic and cook for a couple more minutes.
- Stir in chicken broth and cook for 3 minutes.
- Pour in the heavy cream, then add salt and pepper.
- Stir in Parmesan cheese and let the sauce simmer for a couple of minutes until it thickens slightly.
- Add the cooked tortellini, spinach, and chicken to the skillet, tossing until well combined.
- Transfer the mixture to the prepared baking dish and top with a layer of mozzarella cheese.
- Place in the oven and bake for 20-25 minutes, until the cheeses are melted and bubbly on the sides.
- Once done, garnish the creamy tortellini with freshly chopped parsley before serving.
Notes
- Cook Tortellini Al Dente: Ensure the tortellini are cooked al dente, retaining a slight firmness when bitten into. Overcooking may lead to a mushy texture post-baking.
- Reserve Pasta Water: Before draining the cooked tortellini, reserve some of the pasta cooking water to thin out the sauce if needed.
- Taste and Adjust Seasoning: Before serving, taste the sauce and adjust the seasoning as needed with salt, pepper, or additional herbs.
- Garnish Creatively: Sprinkle the finished dish with chopped fresh parsley, grated Parmesan cheese for added flavor and visual appeal.
