Pesto Tortellini Bake
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This Pesto Tortellini Bake is the perfect combination of comfort and simplicity. Featuring gooey mozzarella, a creamy besciamella sauce, and vibrant pesto, it’s an easy crowd-pleaser for busy weeknights.
Ingredients
- 16 oz store-bought tortellini
- 1 jar Genovese pesto (about 1.6 oz/190g)
- 1 cup shredded mozzarella
- 2 ½ cups besciamella sauce (homemade or store-bought)
- ⅓ cup parmigiano-reggiano (grated)
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large bowl, combine the cooked tortellini with half of the besciamella sauce. Mix well.
- Add pesto, half of the parmigiano cheese and mozzarella. Mix to combine.
- Grease a baking dish with olive oil and add the tortellini mixture.
- Spread the remaining besciamella sauce, shredded mozzarella, and grated parmigiano-reggiano.
- Bake for 18-20 minutes, until the cheese is bubbly and golden.
Notes
- Get creative with toppings like fresh basil or cherry tomatoes before baking.
- Make it ahead by assembling and freezing, then bake straight from the freezer, adding 10-15 minutes to the cook time.
- For extra protein, add cooked chicken, crispy bacon, or sautéed spinach!
Nutrition Information
Serving: 1 serving | Calories: 917kcal | Carbohydrates: 77g | Protein: 35g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1330mg | Potassium: 29mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1533IU | Calcium: 531mg | Iron: 2mg