Extra Cheesy Tortellini Bake

Extra Cheesy Tortellini Bake

My refrigerator could be confused as a small cheese shop because at any given time I have at least 20 types of cheese.

Multiple different types of blue and brie, aged cheddar, white cheddar, extra sharp cheddar, gouda, gorgonzola, goat, mozzarella, parmesan, pecorino, swiss, and on it goes. And I can’t help myself from buying new kinds.

If you love cheese as much as I do, you’re going to love this very easy and extra cheesy tortellini bake that’s ready in 30 minutes.

I boiled three-cheese tortellini (parmesan, pecorino, and ricotta) and as soon as they were done, I put them in a bowl with a big dollop of mascarpone cheese and let it melt. It seeps into the crevices of the tortellini and is so wonderful.

If you’ve never worked with mascarpone cheese, sometimes called Italian cream cheese, it’s reminiscent of very well-softened American cream cheese, but it’s smoother, lighter, and more heavenly. You could probably get away with using regular cream cheese although I haven’t tried it.

The mascarpone-coated tortellini are tossed with pasta sauce and topped with parmesan and mozzarella before being baked to golden, bubbly perfection.

You can prep it up to 2 days in advance and bake it off when you’re ready. It makes a good-sized batch which is great for planned leftovers. And the leftovers freeze well for busy nights when pulling something from the freezer is a lifesaver.

Extra Cheesy Tortellini Bake

You're going to love this very easy and extra cheesy tortellini bake that's ready in 30 minutes. Three-cheese tortellini are boiled before adding mascarpone cheese, pasta sauce, and the dish is topped with parmesan and mozzarella before baking to golden, bubbly perfection. You can prep it up to 2 days in advance and bake it off when you’re ready. It makes a good-sized batch which is great for planned leftovers. And the leftovers freeze well for busy nights when pulling something from the freezer is a lifesaver.

Yield: one 8x8-inch square baking dish, serves 6 to 8

Prep Time: 5 minutes

Cook Time: about 15 minutes

Ingredients

  • 2 cups red pasta sauce (I used a basil-infused sauce)
  • 1 tablespoon fresh Italian flat-left parsley or fresh basil, finely minced for garnishing, optional
Read the whole recipe on Averie Cooks