Hey y'all! If you're craving a cozy, mouthwatering dinner that comes together in a flash, this Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute is your new weeknight best friend. Imagine tender tortellini smothered in a velvety pesto cream sauce, gooey cheese, and baked to golden bubbly perfection—pure comfort you can serve up fast! Whether you need a quick kid-approved meal after soccer practice or a potluck crowd-pleaser, this recipe's got you. Let's get cooking!
Why You'll Love This Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
- Ready in 35 Minutes: Perfect for busy weeknights or last-minute gatherings.
- One-Pan Wonder: Minimal cleanup with maximum flavor and satisfaction.
- Rich, Creamy, & Cheesy: Comforting textures and flavors the whole family will devour.
- Customizable: Swap in your favorite veggies or proteins for endless variations.
- Kid-Friendly: A surefire hit with picky eaters—just cheesy, herby goodness in every bite.
Ingredients for Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
- 20 oz (about 2 packages) refrigerated cheese tortellini
- 1 cup jarred basil pesto (store-bought or homemade)
- 1 ¼ cups heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved (optional)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil for garnish (optional)
Directions: How to Make Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
1. Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil or non-stick spray.
2. Cook the Tortellini
Bring a large pot of salted water to a boil. Add tortellini and cook for 2 minutes less than the package directions (usually about 3-4 minutes). Drain and set aside.
3. Make the Pesto Cream Sauce
In a large bowl, whisk together the pesto, heavy cream, garlic powder, salt, and pepper. Stir in ½ cup of mozzarella and ¼ cup of Parmesan.
4. Assemble the Bake
Gently toss the cooked tortellini and cherry tomatoes (if using) in the pesto cream mixture. Pour everything into the prepared baking dish. Sprinkle remaining mozzarella and Parmesan over the top.
5. Bake & Serve
Bake uncovered for 20-22 minutes, until the cheese is melted and bubbling with lightly golden edges. Garnish with fresh basil and serve immediately.
Notes & Helpful Tips for Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
- Don't overcook the tortellini—they finish cooking in the oven for perfect texture.
- Feel free to use store-bought pesto for convenience, or make your own for extra freshness.
- If your bake starts to brown too quickly, loosely tent with foil for the last few minutes.
Variations on Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
- Chicken Pesto Tortellini Bake: Stir in 1 cup cooked shredded chicken before baking.
- Veggie-Packed: Add spinach, roasted red peppers, or sautéed zucchini for extra color and nutrients.
- Spicy Kick: Sprinkle in a pinch of red pepper flakes or use spicy Italian sausage crumbles.
Required Equipment
- Large pot
- Colander
- Mixing bowl
- 9x13-inch baking dish
- Whisk and spoon
- Oven mitts
Storage Instructions for Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
Let leftovers cool to room temperature, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 days. Reheat individual servings in the microwave or warm the whole dish in a 350°F (175°C) oven for 15-20 minutes, adding a splash of cream if needed. Not recommended for freezing as the creamy sauce may separate.
Serving Recommendations for Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
- Pair with a crisp green salad and crusty garlic bread.
- Add a side of roasted veggies like broccoli or asparagus for a balanced meal.
- Serve with a glass of chilled white wine or sparkling water with lemon.
Pro Tips for the Best Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
- Toss the tortellini gently with the sauce to avoid breaking and keep them plump.
- Use freshly shredded cheese for the best melt and creaminess (learn more).
- Let the bake rest for 5 minutes after removing from the oven so the sauce thickens slightly.
FAQ: Creamy Pesto Tortellini Bake Moms Can Whip Up Last Minute
- Can I use frozen tortellini?
Yes! Just increase the boiling time by 2 minutes and proceed as directed. - What type of pesto is best?
Classic basil pesto works great, but feel free to experiment with sun-dried tomato or spinach pesto for a twist. - Can I make this ahead?
Absolutely! Assemble the dish (without baking), cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if starting cold.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 cup prepared basil pesto
- 1 ½ cups heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups baby spinach, roughly chopped
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
Instructions
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1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2Cook the cheese tortellini according to package instructions until just al dente. Drain and set aside.
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3In a large bowl, combine the heavy cream, basil pesto, minced garlic, black pepper, and half of the Parmesan cheese. Stir in the chopped spinach.
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4Add the cooked tortellini to the bowl and toss gently to coat. Transfer the mixture to the prepared baking dish.
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5Sprinkle the shredded mozzarella and remaining Parmesan cheese evenly over the top.
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6Bake for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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