Creamy Pesto Tortellini Bake

$- 9 oz cheese tortellini (fresh or frozen) - 1 cup basil pesto (store-bought or homemade) - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish The creamy pesto tortellini bake needs simple, tasty ingredients. Cheese tortellini forms the base, giving a rich flavor. You can choose fresh or frozen. Pesto adds a wonderful herb taste. You can use store-bought or make your own. Heavy cream makes this dish extra rich and creamy. Mozzarella cheese brings gooey, melty goodness. Parmesan cheese adds a sharp note that pairs well. Cherry tomatoes provide a burst of sweetness and color. Baby spinach adds a pop of green and a healthy touch. Garlic gives a warm, savory flavor. Don't forget salt and pepper to taste. Fresh basil leaves work great as a garnish. They add color and aroma to your dish. This meal serves four people. Each serving has about 500 calories. It contains around 30 grams of carbs, 20 grams of protein, and 35 grams of fat. This dish offers a good mix of nutrients. It is perfect for a family meal or a cozy dinner. {{ingredient_image_1}} First, bring a large pot of water to a boil. Add the cheese tortellini to the boiling water. Cook the tortellini according to the package instructions. This usually takes around 3 to 5 minutes for fresh tortellini and a bit longer for frozen. Once cooked, drain the tortellini and set it aside. In a mixing bowl, combine 1 cup of basil pesto, 1 cup of heavy cream, and 2 cloves of minced garlic. Add half of the shredded mozzarella cheese to the bowl. Stir everything together until well blended. This creamy pesto sauce brings rich flavor to the dish. Grab a large baking dish. Combine the drained tortellini with the creamy pesto sauce. Add in 1 cup of halved cherry tomatoes and 1 cup of baby spinach. Toss all the ingredients gently to make sure everything is mixed well. Season with salt and pepper to taste. Finally, sprinkle the remaining mozzarella cheese and 1/2 cup of grated Parmesan cheese over the top. Cover the baking dish with aluminum foil. Place it in the oven, which you preheated to 375°F (190°C). Bake for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes. This step allows the cheese to become bubbly and golden brown. Once done, take it out of the oven and let it cool for a few minutes before serving. Enjoy your creamy pesto tortellini bake! To ensure your cheese is bubbly and golden, I recommend a few key steps. Start by baking covered for the first 20 minutes. This keeps the moisture inside. After that, remove the foil. Let the cheese get that beautiful brown color. Keep an eye on it! It usually takes another 10 to 15 minutes. Pay attention to the edges for that perfect crisp. Want to boost the flavor? Try adding a pinch of red pepper flakes. It gives a nice kick. You can also mix in some sun-dried tomatoes or olives for added depth. Fresh herbs like thyme or oregano work well too. Experiment a bit! Each of these can change the dish in a fun way. Pair your creamy pesto tortellini bake with a light salad. A mix of greens with a simple lemon vinaigrette works great. You might also serve it with garlic bread for a comforting touch. For garnish, fresh basil leaves add a pop of color and flavor. This makes your dish not just tasty but beautiful too! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil and high-quality cheese. Fresh ingredients can elevate the taste of your dish significantly. Customize Your Pesto: Feel free to customize your pesto by adding nuts like walnuts or pine nuts for extra crunch, or even a squeeze of lemon for brightness. Make-Ahead Option: You can prepare the tortellini mixture ahead of time and store it in the refrigerator. Just bake it when you're ready to serve! Perfectly Bubbly Cheese: To achieve a beautifully bubbly and golden cheese topping, broil the dish for a couple of minutes at the end of baking, keeping a close eye to prevent burning. {{image_2}} You can easily make this dish vegetarian. Use vegetable-based tortellini instead of cheese tortellini. You can also add more veggies. Try bell peppers, zucchini, or mushrooms. These add flavor and texture. Adding extra baby spinach boosts the nutrition too! Want some protein? Adding chicken, shrimp, or sausage works great. For chicken, use cooked and shredded pieces. For shrimp, simply add raw shrimp to the bake. They will cook perfectly in the oven! If you prefer sausage, cook it first and slice it before adding. Each option enhances the dish's heartiness. If you're avoiding dairy, don't worry! You can use non-dairy cheese and creams. Look for almond or cashew cream as a substitute for heavy cream. For cheese, use vegan mozzarella or Parmesan. This keeps the creamy texture while being dairy-free. Enjoy this dish without the dairy! To keep your creamy pesto tortellini bake fresh, store leftovers in an airtight container. Make sure it cools down to room temperature before sealing. This helps prevent moisture buildup. You can refrigerate it for up to three days. If you want to keep it longer, freezing is a great option. Just place it in a freezer-safe container. It can stay good for up to three months in the freezer. When you want to enjoy it again, remember to label the container with the date. For the best results when reheating, use the oven. Preheat your oven to 350°F (175°C). Place the tortellini bake in a baking dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20 minutes, or until it is warm throughout. If you prefer a crispy top, remove the foil for the last 5 minutes. You can also use the microwave, but it may not heat evenly. If using the microwave, place a damp paper towel over the dish. Heat in 1-minute intervals until warm. Enjoy your meal just like it was fresh! Yes, you can use other pasta types. Penne, rigatoni, or farfalle work well. Just cook them according to the package instructions. The cooking time may change based on the pasta shape. Keep in mind that the sauce will cling differently to each shape, which can change the texture a bit. You can prep this dish in advance. Cook the tortellini and mix it with the sauce. Place it in a baking dish, cover it well, and store it in the fridge. When ready to bake, preheat your oven and bake it straight from the fridge. Just add about 10 minutes to the baking time. This helps the flavors meld nicely. Absolutely! This recipe is great for meal prep. You can portion it into individual servings. Store them in airtight containers in the fridge. It stays fresh for about three days. You can also freeze the portions for up to a month. Just remember to reheat them well before serving. This dish combines simple ingredients like cheese tortellini, pesto, and cream to create a tasty meal. You learned how to mix and bake these ingredients for a creamy, flavorful dish. Whether you choose to add protein or keep it vegetarian, the recipe is flexible. Store leftovers properly to enjoy later. Getting creative with your ingredients can make the dish even better. So, don't hesitate to try different spices or veggies. Enjoy your cooking and the delicious results!$

A delicious and creamy baked tortellini dish with pesto, cheese, and fresh vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Ingredients

9 oz cheese tortellini (fresh or frozen)
1 cup basil pesto (store-bought or homemade)
1 cup heavy cream
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
1 cup baby spinach
2 cloves garlic, minced
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
In a large pot, cook the cheese tortellini according to the package instructions. Drain and set aside.
In a mixing bowl, combine the basil pesto, heavy cream, minced garlic, and half of the mozzarella cheese. Stir until well blended.
In a large baking dish, combine the cooked tortellini with the basil pesto mixture, halved cherry tomatoes, and baby spinach. Toss gently to combine everything evenly.
Season with salt and pepper to taste.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top of the tortellini mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Once done, remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh basil leaves for added flavor and presentation.

Notes

Let the dish cool for a few minutes before serving.

Keyword bake, cheese, pesto, tortellini, vegetarian