Creamy Tomato Basil Tortellini Bake Recipe

Prep Time 15 mins

Cook Time 25 mins

Rest Time 5 mins

Total Time 45 mins

Cooking Method: Baking, Stovetop

Cuisine: Italian

Courses: Dinner, Lunch

Difficulty: Beginner

Cooking Temp: 190 C

Servings: 4

Best Season: All Seasons

Description

This Creamy Tomato Basil Tortellini Bake combines pillowy cheese tortellini, rich tomato sauce, and a luscious layer of creamy basil goodness all baked to perfection under a golden cheese crust. It’s the perfect comfort meal that brings the warmth of Italian home cooking straight to your table. This one-pan dinner is hearty, flavorful, and ideal for both busy weeknights and cozy family dinners.

Ingredients

For the Tortellini Base

500 g cheese tortellini (fresh or refrigerated)
1 tbsp olive oil
2 cloves garlic (minced)
1 small onion (finely chopped)
400 g crushed tomatoes (canned or fresh blended)
2 tbsp tomato paste
1 tsp sugar (to balance acidity)
1 tsp salt (or to taste)
½ tsp black pepper (freshly ground)
1 tsp dried oregano
1 tsp dried basil
¼ tsp crushed red pepper flakes (optional, for slight heat)

For the Creamy Basil Sauce

1 cup heavy cream (or cooking cream)
½ cup grated Parmesan cheese
1 tbsp butter
1 tbsp all-purpose flour
½ cup milk
¼ cup fresh basil leaves (finely chopped)

For the Cheese Topping

1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp chopped parsley (for garnish)

Instructions

Prepare the Tortellini

1
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions (usually 3–5 minutes for fresh tortellini). Once cooked, drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Make the Tomato Base

2
In a large oven-safe skillet or saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté for 2–3 minutes until fragrant and translucent. Stir in tomato paste and cook for another minute to develop flavor. Add crushed tomatoes, sugar, salt, pepper, oregano, basil, and red pepper flakes. Stir well and let simmer for 5–7 minutes until the sauce slightly thickens.

Prepare the Creamy Basil Sauce

3
In a separate saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 minute to form a roux. Slowly pour in the milk while whisking to avoid lumps. Then add the heavy cream and Parmesan cheese. Stir until smooth and creamy. Remove from heat and stir in the chopped basil.

Combine the Sauces and Tortellini

4
Pour the creamy basil sauce into the tomato mixture. Stir until both sauces combine into a rich pink sauce. Add the cooked tortellini and gently fold to coat every piece evenly.

Assemble for Baking

5
If your pan is oven-safe, use it directly; otherwise, transfer the tortellini mixture into a greased baking dish. Spread evenly and top with shredded mozzarella and grated Parmesan cheese.

Bake Until Golden

6
Preheat the oven to 190°C. Bake the dish uncovered for 20–25 minutes or until the cheese on top is melted, bubbly, and lightly golden brown.

Rest and Serve

7
Once baked, remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley and extra basil leaves if desired. Serve warm with garlic bread or a fresh green salad.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10–15 minutes or in the microwave until hot.

Make Ahead: You can assemble the bake up to a day in advance, cover tightly, and refrigerate. Bake just before serving.

Variations:

Add cooked chicken pieces or sautéed mushrooms for a protein boost.
Substitute spinach tortellini for extra color and nutrients.
Use light cream instead of heavy cream for a lighter version.

Tip: Fresh basil enhances the flavor, but if unavailable, use 1 teaspoon of dried basil as a replacement.

Keywords: creamy pasta bake, tortellini recipe, Italian comfort food, quick dinner, cheese tortellini

Read it online: https://petitepanini.com/recipe/creamy-tomato-basil-tortellini-bake-recipe/