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Creamy baked tortellini

Featured in Saucy pasta that hits the spot.

A cozy pasta dish with soft tortellini, flavorful artichokes, and a two-cheese creamy sauce baked together.
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alicia in the kitchen
Updated on Tue, 25 Mar 2025 13:02:51 GMT
A pasta bake dish with creamy sauce topped with breadcrumbs and parsley. Pin it
A pasta bake dish with creamy sauce topped with breadcrumbs and parsley. | tasteofsavor.com

I'm sharing my tortellini and artichoke bake that's always a hit at gatherings. It's rich, creamy and packed with flavor - perfect for feeding a crowd, and everyone always asks me for the recipe. The best part? You can whip it up in under an hour without much fuss.

Perfect for friendly get-togethers

This baked dish is my go-to for social meals. You can make it ahead so you won't be stuck in the kitchen while your friends are having fun. The combo of the velvety sauce, cheeses and artichoke hearts creates a comforting dish that never fails to impress.

What you'll need for the bake

  • The tortellini: 500g fresh ones for better taste and texture
  • The artichokes: A can of drained and cut artichoke hearts
  • The cheeses: 100g shredded mozzarella and 50g parmesan
  • The cream: 25cl thick cooking cream
  • The garlic: One good-sized minced clove
  • The herbs: An Italian herb blend
  • The flavoring: Salt and pepper to your liking
  • The butter: 30g for sautéing the garlic
  • The breadcrumbs: For a crunchy topping

Step by step cooking guide

Getting started
I heat my oven to 190°C and cook the tortellini following package directions.
Making the sauce
In a pot, I melt butter with garlic then stir in cream, herbs, salt and pepper.
Adding cheeses
I slowly mix in my grated cheeses, stirring until I get a smooth, creamy sauce.
Combining everything
I gently fold the artichokes and tortellini into my sauce mixture.
Baking it
I pour everything into a baking dish, sprinkle breadcrumbs on top and bake for 20-25 minutes until golden brown.
Ready to eat
I let it cool for a few minutes before serving it hot.
Un plat de pâtes farcies au four, garni de fromage, de persil et d'une croûte dorée. Pin it
Un plat de pâtes farcies au four, garni de fromage, de persil et d'une croûte dorée. | tasteofsavor.com

My quick twists

Sometimes I toss in grilled chicken or Italian sausage for extra protein. If you want something lighter, try swapping the cream for a mix of milk and cream cheese. I also love adding spinach or mushrooms to the mix. To save time, I often get the tortellini and sauce ready beforehand, then just bake it right before eating.

Frequently Asked Questions

→ Can frozen tortellini be used?
Definitely! Just cook them according to the package instructions first before layering them in your bake.
→ How do you save leftovers?
Keep leftovers in the fridge for up to three days. Reheat in the oven at 320°F and cover the dish, so it doesn’t dry out.
→ Can I make it ahead of time?
Sure! Assemble everything, cover, and keep it in the fridge for a day. Add 5-10 extra minutes when baking.
→ What veggies can I add?
Spinach, mushrooms, or broccoli work great. Quickly sauté them first to keep your bake from getting soggy.
→ What sides go well with this?
A crisp green salad and garlic bread work perfectly. For something lighter, roasted veggies are a nice option.

Creamy tortellini bake

A delicious pasta bake with tortellini, artichokes, and a cheesy cream sauce baked until golden brown.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Alicia

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (6 servings)

Dietary: Vegetarian

Ingredients

01 2 cups of tortellini (fresh or refrigerated).
02 1 jar of artichoke hearts, drained and chopped.
03 1 cup shredded mozzarella.
04 1/2 cup grated Parmesan.
05 1 cup heavy cream.
06 1 minced garlic clove.
07 1 teaspoon Italian seasoning.
08 1/2 teaspoon salt.
09 1/4 teaspoon black pepper.
10 2 tablespoons butter.
11 1/4 cup breadcrumbs.

Instructions

Step 01

Set your oven to 375°F (190°C) and let it heat up.

Step 02

Follow the package instructions to cook the tortellini. When done, drain them and set aside.

Step 03

Melt butter in a big skillet over medium heat. Sauté the minced garlic for about a minute until fragrant.

Step 04

Pour in the heavy cream and add the Italian seasoning, salt, and black pepper. Let it come to a light boil.

Step 05

Gradually stir in the shredded cheese until it’s all melted and the sauce is smooth.

Step 06

Gently combine the cooked tortellini with the chopped artichoke hearts in the creamy sauce.

Step 07

Spread the mixture into a greased baking dish evenly. Sprinkle breadcrumbs across the top.

Step 08

Bake for 20-25 minutes, or until the top turns golden and it’s bubbling.

Notes

  1. Want more protein? Toss in cooked chicken or Italian sausage.
  2. Sub half-and-half for a lighter option.
  3. Vegetarian? Add some mushrooms or spinach instead.

Tools You'll Need

  • Casserole dish.
  • Large skillet.
  • Pot for pasta.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 24 g
  • Total Carbohydrate: 35 g
  • Protein: 18 g