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.

Extra Cheesy Tortellini Bake - Three-cheese tortellini baked with pasta sauce AND 3 more cheeses!! Cheese lovers will adore this easy comfort food that's ready in 30 minutes!!

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.

Extra Cheesy Tortellini Bake - Three-cheese tortellini baked with pasta sauce AND 3 more cheeses!! Cheese lovers will adore this easy comfort food that's ready in 30 minutes!!

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 - Three-cheese tortellini baked with pasta sauce AND 3 more cheeses!! Cheese lovers will adore this easy comfort food that's ready in 30 minutes!!

Print Recipe

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

Total Time: about 30 minutes

Ingredients:

  • one-20 ounce package (1 pound 4 ounces) three-cheese tortellini (spinach, sausage, etc. tortellini may be substituted), cooked according to package directions
  • 1/3 cup (about 3 ounces) mascarpone cheese, softened to room temp
  • 2 cups red pasta sauce (I used a basil-infused sauce)
  • 2 ounces (about 1/2 cup) parmesan cheese, finely grated
  • 8 ounces (about 2 cups) mozzarella cheese, finely grated
  • 1 tablespoon fresh Italian flat-left parsley or fresh basil, finely minced for garnishing, optional

Directions:

  1. Cook tortellini according to package directions, drain, transfer to a large bowl, add the mascarpone, and stir to encourage the mascarpone to melt. Stir until all mascarpone has melted and tortellini are evenly coated.
  2. Add the pasta sauce and stir to coat evenly.
  3. Transfer tortellini and any sauce to an 8x8-inch baking dish sprayed with cooking spray.
  4. Evenly sprinkle the parmesan cheese.
  5. Evenly sprinkle the mozzarella cheese. If desired, cover with foil and at this point you can refrigerate for up to 2 days before baking or bake now.
  6. When you're ready to bake, preheat oven to 350F, and bake uncovered for about 15 minutes, or until cheese is melted and as lightly golden browned and bubbly as desired. Prior to serving, optionally garnish with parsley or basil. Serve immediately. Extra tortellini will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently as necessary.

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36 comments

  1. Hi, where did you buy your mascarpone cheese? I can’t find it anywhere…(*I have access to the same grocery stores as you do)
    This looks amazing :)

    • Ralph’s. My Vons also sells it too. Whole Foods is a guarantee but more pricey. Ask the deli people because it’s not always kept right where other cheese is kept. And some stores have cheese stashed in like 3 separate places in the store!

  2. Tortellini is probably Jon’s favorite pasta because of the cheese inside! I’ve never used mascarpone before but this recipe looks like a great reason to buy some. I hear you on the whole cheese thing…. I love trying new types also!

    • You are going to love mascarpone and be addicted to cooking and making sauces with it. It is SO SMOOTH. Like velvety smooth. Just divine.

      Me and Trader Joe’s cheese wall, well, it’s my favorite thing to go do there is buy new cheese!

  3. Can totally identify with you on the refrigerator being a cheese shop girl, my love of that stuff runs DEEP!
    This bake looks totally ooey gooey…and something that I want to DEVOUR for dinner!

  4. I would say the majority of my grocery bill is produce and cheese…This recipe is perfect comfort food at its best. I have a weakness for tortellini its my all time favorite pasta. This is happening this week.

  5. Hey Averie! This recipe looks great, but one problem: red pasta sauce is listed in the ingredients, and I can’t find the step to add it in.

  6. This looks delicious! I have 3/4 of a shelf in my refrigerator dedicated to cheese. I can’t wait to make this dish!

  7. This tortellini looks amazingly delicious! I want to try it out soon!

    Paige
    http://thehappyflammily.com

  8. I love love love mascarpone, but don’t use it very often. And I can tell already that my kids are going to flip for this extra cheesy pasta

  9. OMG!!!! My family will love this Averie!

  10. It is awful-nasty-cold-rainy today. I love sunshine, so I am displeased about this. On the positive side, though, it gives me such an appetite and desire to cook cozy foods. This, my friend, is An Official Cozy Food. I love tortellini because it’s cheesy, and you’ve taken it to a new level of cozy bliss. <3

  11. Another perfect recipe!! Tortellini is my FAVORITE!

  12. Mascarpone cheese is soooo good!!! It makes a meal almost decadent in my opinion. My husband uses it in a few dessert recipes with honey & mascarpone. Amazing!

  13. I love your bright blue pan, funny I got actually 1 skillet and a dutch oven from Le Creuset this weekend in the exact same color :) oh and by they way I am loving the cheesy overload you have here!

    • I love blue and turquoise baking pans and cookware! Something about that color family just makes me happy! Congrats on your new LeCreuset Dutch oven! That is a major purchase – congrats!

  14. 30 different cheeses? Dang girl I’ll be over in a bit with some crackers and a bottle of wine. ;)

    You can never have too much cheese though, this looks like ooey gooey perfection!

  15. Wow, I love cheese as much as you do . These look so delicious. I love the cheese, but it makes me fat.

  16. I have made these a few times now, and Tom likes them as well. There are 2 of us so they might last a week. Making more tomorrow.

  17. This looks soon good! Especially now that it is getting colder – bring on the comfort food!! 

    New recipe up on my blog for an adult-take on rice krispie treats, perfect for halloween! 

    xoxo http://www.touchofcurl.com

  18. I am in full support of ALL THE CHEESE.     Keep those 20+ kinds of cheese coming.

    This looks delicious!

  19. Okay, I am not crazy but… I would love to live with you :D your meals are looking amazing. Also, you are cooking my favourite meals baked pasta, sweets, cakes, muffins. How do you stay in form? And baked pasta is my favourite! Can’t wait to try this one. May be tonight :) 

  20. Emily (The Ramen Chef) Reply

    One of my new favorite recipes! I couldn’t find mascarpone cheese in my food-barren college town, so I had to get creative and use a tiramisu trick to replace it. Cream cheese, heavy whipping cream, and sour cream, mixed together and heated slightly. It curdles a bit but makes heavenly “cheater mascarpone” in a pinch. Definitely in support of more cheese-heavy recipes. I’m a bit of an addict myself, hahaha! c:

    • I love your cheater mascarpone! Wow, that’s impressive! In this recipe, because it’s not a fussy recipe that you need to be ultra precise, I bet a mixture of sour cream and cream cheese, whisked together, then added in, would have been just fine. But throw in some heavy cream and heat, and you’ve got a winner! Glad this is a new favorite for you!

  21. Is there a way to sub the mascarpone cheese cheese?

    • Haven’t tried it so can’t say for sure. Maybe cream cheese but honestly the mascarpone is really wonderful in this recipe and adds so much that I wouldn’t skip it.

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