This baked cheese tortellini is a quick, comforting pasta dish that’s perfect for busy weeknights. Adapted from Cooking What I Pin, the recipe combines refrigerated cheese tortellini with a creamy tomato sauce made richer by cream cheese, milk, and Parmesan, then finished with melted mozzarella on top. It uses simple ingredients, comes together quickly, and reheats well for lunches.
Baked Cheese Tortellini
adapted from Cooking What I Pin
serves 6-8
- 2 (9-oz) packages refrigerated cheese tortellini (such as Buitoni)
- 1 (26-oz) jar spaghetti sauce
- 4 oz cream cheese, softened
- 1/3 cup milk
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Preheat the oven to 350°F (175°C).
Cook the tortellini according to package directions, then drain well.
In a large bowl, mix the spaghetti sauce with the softened cream cheese, milk, and 1/2 cup of the Parmesan until smooth and combined. Fold in the cooked tortellini until evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the top with the shredded mozzarella and the remaining Parmesan. Bake 20–25 minutes, until the cheese is melted and beginning to brown.
Let the dish rest a few minutes before serving. This bake is easy to customize—stir in cooked sausage, ground beef, or vegetables before baking if you like—and leftovers reheat nicely for a quick meal.
