A cheese tortellini bake is the dump-and-bake dinner everyone keeps saving. Refrigerated tortellini bakes right in a creamy marinara sauce, then gets topped with bubbly mozzarella and Parmesan.
This easy cheese tortellini bake is a no boil cheese tortellini bake that needs just one dish and about 10 minutes of prep. It is baked tortellini with marinara at its most comforting.
Recipe at a Glance
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Category | Dinner / Pasta Bake |
Why You’ll Love This Cheese Tortellini Bake
- No boiling and one baking dish for easy cleanup
- Creamy, cheesy, and packed with Italian flavor
- Only 10 minutes of prep
- Family-friendly and easy to customize
- Perfect for meal prep and potlucks
Ingredients You’ll Need
- 18 ounces refrigerated cheese tortellini (two 9-ounce packages)
- 1 jar (24 ounces) marinara sauce
- ½ cup heavy cream and ½ cup water
- 3 cloves garlic, minced, and 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil, for garnish
How to Make an Easy No-Boil Cheese Tortellini Bake
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Stir the marinara, cream, water, garlic, olive oil, and Italian seasoning together in the dish.
- Add the uncooked tortellini and stir until every piece is coated in sauce.
- Top with half of the mozzarella and half of the Parmesan.
- Cover tightly with foil and bake for 20 minutes.
- Uncover, add the remaining cheeses, and bake 10 minutes more until bubbly and golden. Rest 5 minutes and top with basil.
Tips for the Best Baked Tortellini with Marinara
- Use refrigerated tortellini, not frozen, for the best texture.
- Make sure the tortellini are fully submerged in sauce so they cook evenly.
- Cover tightly with foil to trap steam.
- Add a handful of spinach before baking for extra color and nutrients.
- Broil for 1 to 2 minutes at the end for a browned top.
Variations to Try: Tortellini Bake Ideas
- Add cooked Italian sausage or ground beef.
- Stir in spinach, mushrooms, or roasted red peppers.
- Use pesto or alfredo sauce in place of marinara.
- Add red pepper flakes for a little heat.
How to Store It
Refrigerate leftovers in an airtight container for up to 4 days. Reheat portions in the microwave for 1 to 2 minutes, adding a splash of water or sauce to loosen. Freeze the cooled baked pasta for up to 2 months and thaw overnight before reheating.
Frequently Asked Questions
Do you have to boil tortellini before baking?
Not with this recipe. The tortellini cook in the sauce as it bakes, as long as the dish is covered and there is enough liquid.
Can I use frozen tortellini for a tortellini bake?
Yes, but add 5 to 10 minutes to the covered baking time and make sure there is enough sauce.
Can I make cheese tortellini bake ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours, then bake as directed, adding 5 minutes.
Why is my tortellini bake dry?
It likely needed more sauce or was not covered. Add the extra ½ cup of water and cover tightly with foil.
Cheese Tortellini Bake
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 375°F and grease a 9x13-inch dish.
- Step 2: Stir the marinara, cream, water, garlic, oil, and Italian seasoning in the dish.
- Step 3: Stir in the uncooked tortellini until coated.
- Tip: Make sure every piece is covered in sauce.
- Step 4: Top with half of the mozzarella and Parmesan, cover with foil, and bake 20 minutes.
- Step 5: Uncover, add the remaining cheeses, and bake 10 minutes more.
- Tip: Broil briefly for a browned top.
- Step 6: Rest 5 minutes and top with basil.
Notes
Use refrigerated tortellini; frozen needs a few extra minutes.