Description
A rich and creamy Cheesy Tortellini Alfredo Bake featuring tender refrigerated cheese tortellini smothered in a luscious homemade Alfredo sauce with Parmesan, cream cheese, and mozzarella. Baked to bubbly perfection and garnished with fresh parsley, this Italian-American main course is perfect for an easy weeknight dinner or comforting family meal.
Ingredients
Scale
Cheese Tortellini
- 20 ounces refrigerated cheese tortellini
Alfredo Sauce
- 4 tablespoons unsalted butter
- 2 cloves minced garlic
- 2 tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish
- Chopped fresh parsley
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Tortellini: Boil the refrigerated cheese tortellini according to package directions but reduce the cooking time by 1 minute to keep them firm. Drain well and set aside.
- Make Alfredo Sauce: In a large saucepan, melt unsalted butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
- Add Cream and Milk: Slowly pour in the heavy cream and whole milk while whisking constantly to ensure a smooth sauce.
- Incorporate Cheeses and Seasoning: Stir in grated Parmesan cheese, softened cream cheese, 1 cup of shredded mozzarella, Italian seasoning, salt, and black pepper. Continue stirring for 3 to 4 minutes until all cheeses melt and sauce thickens.
- Combine Tortellini with Sauce: Add the cooked tortellini into the Alfredo sauce, stirring well to coat each piece evenly.
- Assemble and Bake: Transfer the sauced tortellini to the prepped baking dish. Evenly sprinkle the remaining 1 cup of shredded mozzarella cheese on top. Bake in the preheated oven for 18 to 22 minutes or until the casserole is bubbly and the cheese is lightly golden.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley for a bright, fresh finish.
Notes
- For added protein or vegetables, mix in cooked chicken, Italian sausage, or steamed broccoli before baking.
- If the Alfredo sauce thickens too much as it cools before baking, whisk in a splash of milk to loosen it up.
- Using freshly grated Parmesan cheese provides the best flavor and melt compared to pre-grated.
- Make sure not to overcook the tortellini initially to avoid mushy texture after baking.
