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Creamy tortellini bake

Featured in Pasta dishes that make everyone smile.

A hearty pasta dish that blends tender tortellini with flavorful artichokes in a silky two-cheese sauce.
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Maria from tastyhush
Updated on Tue, 25 Mar 2025 13:00:51 GMT
A baked pasta dish in a creamy sauce, topped with breadcrumbs and fresh herbs. Pin it
A baked pasta dish in a creamy sauce, topped with breadcrumbs and fresh herbs. | tastyhush.com

I'm sharing my tortellini and artichoke bake that's always a hit at every shared meal. It's rich, creamy and packed with flavor - perfect when you're feeding a crowd, and trust me, everyone always asks for my recipe. The best part? You can throw it together in under an hour.

Perfect for gatherings with friends

This baked dish is my go-to for casual get-togethers. You can make it ahead of time so you can hang out with your guests instead of being stuck in the kitchen. The blend of creamy 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 extra flavor
  • The artichokes: A can of drained and chopped 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 mix
  • The seasoning: Salt and pepper to taste
  • The butter: 30g for cooking the garlic
  • The breadcrumbs: For a crunchy topping

Step-by-step guide

Getting started
I heat my oven to 190°C and cook the tortellini according to package directions.
Making the creamy sauce
In a pot I melt the butter with garlic then stir in the cream, herbs and seasonings.
Adding the cheeses
I slowly mix in my grated cheeses, stirring until I get a smooth, velvety sauce.
Putting it together
I gently fold the artichokes and tortellini into my sauce.
Baking it
I pour everything into a baking dish, sprinkle with breadcrumbs and bake for 20-25 minutes until golden on top.
Serving time
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. | tastyhush.com

My favorite twists

For extra protein, I sometimes toss in grilled chicken or Italian sausage. If you want something lighter, try swapping the cream for a mix of milk and soft cheese. I also love adding spinach or mushrooms. To save time, I often prep the tortellini and sauce beforehand and just pop it in the oven right before serving.

Frequently Asked Questions

→ Can frozen tortellini be used?
Yes, frozen tortellini work great. Just cook them following the package instructions before using them in the bake.
→ How do I store leftovers?
Leftovers can be kept in the fridge for up to 3 days. Reheat in the oven at 160°C, covering the dish to prevent it from drying out.
→ Is it possible to prep this dish ahead?
You can assemble it the day before, cover it, and refrigerate. Add 5-10 minutes to the baking time when ready to cook.
→ What veggies can I add?
Spinach, mushrooms, or broccoli are great ideas. Sauté them first to remove excess moisture before mixing them in.
→ What pairs well as a side?
A crisp green salad and garlic bread make great sides. To keep it lighter, try roasted vegetables instead.

Creamy tortellini bake

A comforting bake combining tortellini, artichokes, and creamy Italian cheeses, all melted and golden on top.

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

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (6 servings)

Dietary: Vegetarian

Ingredients

01 1/4 cup breadcrumbs, for topping.
02 2 cups tortellini, either fresh or chilled.
03 1 jar of artichoke hearts, drained and diced.
04 1 garlic clove, finely chopped.
05 1 teaspoon Italian seasoning or mixed herbs.
06 1/2 teaspoon table salt.
07 1/2 cup grated Parmesan cheese.
08 1 cup heavy cream (or double cream).
09 1/4 teaspoon ground black pepper.
10 1 cup shredded mozzarella cheese.
11 2 tablespoons butter.

Instructions

Step 01

Get your oven ready by heating it to 375°F (190°C).

Step 02

Boil the tortellini following the package directions. Drain them after cooking and set them aside.

Step 03

Melt the butter in a big skillet over medium heat. Toss in the chopped garlic and cook for about a minute until fragrant.

Step 04

Pour in the heavy cream, and season it with the mixed herbs, salt, and black pepper. Let it come to a gentle simmer.

Step 05

Stir in the shredded cheeses slowly, and keep mixing until it all melts smoothly into the sauce.

Step 06

Gently fold in the diced artichoke hearts, then mix in the cooked tortellini until evenly coated.

Step 07

Scoop the tortellini mix into a buttered baking dish, spreading it out so it's even. Sprinkle breadcrumbs over the top.

Step 08

Pop it in the oven for about 20 to 25 minutes. It's ready when the crust's golden and the sides are sizzling.

Notes

  1. To boost protein, mix in cooked chicken or Italian sausage.
  2. Swap in half-and-half cream if you want a lower-fat option.
  3. For vegetarians, mushrooms or spinach would make great add-ins.

Tools You'll Need

  • Oven-safe baking dish.
  • Large skillet.
  • Pot for tortellini.

Allergy Information

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