Description
This Alfredo Tortellini Bake is a creamy, cheesy pasta dish perfect for a comforting meal. Featuring tender cheese tortellini smothered in a homemade Alfredo sauce with Parmesan and mozzarella cheeses, this baked pasta casserole is enhanced with optional fresh spinach and topped with a golden mozzarella crust. It’s an easy-to-make Italian-American main course that satisfies both vegetarians and pasta lovers alike.
Ingredients
Scale
Pasta
- 1 (20 oz) package refrigerated cheese tortellini
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ¾ cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional
- 2 cups fresh spinach (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Tortellini: Cook the refrigerated cheese tortellini according to the package directions, but reduce the cooking time by 1–2 minutes to keep the pasta firm. Drain the tortellini and set aside.
- Make Alfredo Sauce – Melt Butter and Sauté Garlic: In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, taking care not to brown the garlic.
- Form Roux with Flour: Whisk in the all-purpose flour with the butter and garlic, cooking for 1 minute more to create a roux base for the sauce.
- Add Milk and Cream: Gradually whisk in the milk and heavy cream, mixing until smooth and free of lumps.
- Thicken Sauce: Cook the mixture, stirring frequently, for 3–5 minutes until the sauce thickens to a creamy consistency.
- Add Cheeses and Seasonings: Stir in the grated Parmesan cheese, 1 cup of shredded mozzarella cheese, Italian seasoning, salt, and black pepper. Continue stirring until all the cheese has melted and the sauce is smooth.
- Combine Tortellini and Spinach: Remove the sauce from heat. Add the cooked tortellini and fresh spinach (if using) to the sauce, stirring gently to coat the pasta evenly.
- Assemble in Baking Dish: Pour the tortellini and sauce mixture into the prepared baking dish. Evenly sprinkle the remaining ½ cup of shredded mozzarella cheese over the top.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the dish is bubbly and the top is golden brown.
- Garnish and Serve: Remove from the oven and optionally garnish with chopped parsley. Serve warm for best flavor and texture.
Notes
- For added protein, stir in cooked chicken or crispy bacon before baking.
- You can substitute with store-bought Alfredo sauce for a quicker version, but homemade sauce offers a richer, fresher flavor.
- Reducing the tortellini cooking time ensures they remain firm and do not become mushy during baking.
- Fresh spinach adds a nutritious green element but can be omitted if preferred.
