Cheesy Baked Tortellini Alfredo

5 from 39 votes

Cheesy Baked Tortellini Alfredo

This simple Baked Tortellini Alfredo is super easy to make and is loaded with three types of cheese. The pasta sauce comes together in about 15 minutes and is full of garlic and onion. It is total Italian comfort food!

Prep Time5

Cook Time30

Total Time35

Course: Main

Cuisine: Italian

Servings: people

Author: Brianna May

Ingredients

Topping

3/4 cup panko bread crumbs
3 Tablespoons salted butter, melted
1/2 teaspoon granulated garlic

Tortellini Bake

1 Tablespoon unsalted butter or olive oil
1/2 cup finely diced yellow onion or shallot
6 cloves garlic
2 cups half and half
1/2 teaspoon Morton kosher salt*
freshly cracked black pepper
4 ounces full fat cream cheese
3 ounces (1 cup) parmigiano reggiano, shredded
18 ounces fresh cheese tortellini*
6 ounces (1 1/2 cups) mozzarella cheese, shredded

Instructions

Preheat the oven to 375 degrees. In a medium bowl, combine the panko, melted butter, and garlic. Set aside.
In a large oven safe skillet, melt the butter over medium heat. Add the onions and sauté for about 5 minutes. While the onions cook, bring a large pot of salted water to a boil.
Reduce the heat to medium low. Add the garlic and sauté for 2-3 minutes.
Stir in the half and half, salt, and pepper.
Add the cream cheese. Stir continuously until the cream cheese is mostly melted. Whisk the mixture to incorporate any small clumps. The half and half should not be boiling. This will take about 8 minutes.
Reduce the heat to the lowest setting. Stir in the parmesan cheese. It does not have to be completely melted.
Boil the tortellini in the prepared pot of water for one minute less than the package directs. I usually boil mine for 2 minutes. Reserve about 1 cup of the pasta water. Drain the tortellini and add the cooked tortellini to the alfredo sauce.
Gently, stir in about 1/2 cup of the reserved pasta water and about 1 cup of the cheese until just combined. Do not overmix. Add more pasta water if needed. The cheese does not have to melt completely. Smooth the pasta into an even layer and top with the remaining mozzarella.
Sprinkle the panko mixture on top of the cheese.
Bake for 8-10 minutes. Move the skillet to the top oven rack and broil for 2-3 minutes or until golden brown, watching closely so the panko does not burn. Serve immediately.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Tortellini: Be sure to use fresh tortellini. Dried tortellini will not work for this recipe. I used a spinach & ricotta flavor, but any flavor will work. Your local grocery store should have a basic 3 cheese or cheese lovers kind. You can also use frozen tortellini. It typically has a longer cook time and does not need to be thawed before boiling.
Use real parmigiano-reggiano cheese. This type of parmesan cheese has the best flavor. It is usually sold in chunks with its rind still intact in the specialty cheese section.
Grate fresh cheese. Pre-shredded cheese does not have as good of a flavor. It is also coated in anti-caking agents which prevent it from melting as well.
Salt the pasta water. Add about one heaping tablespoon of kosher salt to the pot of water. This will season the pasta.
Do not overcook the pasta. It will finish cooking in the sauce. I recommend boiling it for about one minute less than the package direction recommend.
Spinach: Wilt a handful of spinach into the sauce. You may have to add some additional pasta water to loosen the sauce a bit more.
Broccoli: Add about 1 cup of finely chopped steamed broccoli to the sauce for extra fiber.
Chicken: If you would like to add a protein, try this Simple Cast Iron Chicken Breast recipe. Slice the chicken and serve it over the pasta. I do not recommend mixing any chicken into the bake, as it will dry out.
Spicy: Add a pinch of crushed red pepper.
Jarred Alfredo Sauce: If you are short on time, you can use a jar of alfredo sauce instead of making it, although I highly recommend making homemade alfredo sauce. You will need 2.5-3 cups of sauce.
Baking Dish: If you do not have an oven safe skillet, follow the recipe through Step 6. Transfer the sauce and assemble the casserole in a separate oven safe baking dish.

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