I love this recipe for its simplicity and flavor. There’s no need to simmer sauces or prep lots of ingredients—just toss together cheese-filled tortellini, savory pesto, salty prosciutto, and melty mozzarella. Everything bakes up golden and bubbling in just minutes. It’s easy enough for a busy weeknight but still feels special. I usually pair it with a crisp green salad or some roasted vegetables for a complete meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (9-ounce) package tri-color cheese tortellini
1 cup prepared pesto
2 slices prosciutto, chopped
1 cup shredded mozzarella cheese, divided
Directions
I preheat the oven to 350°F (180°C).
In a large pot of lightly salted boiling water, I cook the tortellini until they float to the top and the filling is hot—this takes about 3 minutes. Then I drain them well.
I stir together the cooked tortellini, chopped prosciutto, pesto, and ½ cup of the mozzarella in a large bowl.
I pour the mixture into a baking dish and top it with the remaining ½ cup mozzarella.
I bake it for about 10 minutes, just until the cheese is melted and golden. Then I serve it warm.
Servings and timing
This recipe makes 4 servings. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Variations
I sometimes swap prosciutto for cooked bacon or omit it entirely for a vegetarian version.
For extra creaminess, I mix in a couple of tablespoons of heavy cream or ricotta before baking.
I use different tortellini fillings like spinach-ricotta or mushroom depending on what I have.
If I want more crunch, I top the casserole with breadcrumbs before baking.
I’ve also added halved cherry tomatoes or sautéed spinach for a veggie boost.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for 10–15 minutes or microwave individual portions for about 1–2 minutes. I sometimes add a splash of water or extra pesto to keep it moist when reheating.
FAQs
Can I use frozen tortellini?
Yes, I’ve used frozen tortellini with great results. I just cook them according to the package instructions before mixing them with the other ingredients.
Can I make this ahead of time?
Absolutely. I assemble the bake and keep it in the fridge for a few hours. When I’m ready, I just pop it in the oven until it’s hot and bubbly.
What kind of pesto works best?
I usually use classic basil pesto, but sun-dried tomato or arugula pesto also taste great. Just make sure it’s a pesto you enjoy, since it’s one of the main flavors in this dish.
What should I serve with this?
I like serving it with a green salad, garlic bread, or roasted veggies. It also works as a side for grilled chicken or fish.
Can I freeze this tortellini bake?
I don’t recommend freezing it after baking, since the texture of the pasta can get a bit mushy. But I’ve frozen the assembled, unbaked dish and baked it straight from frozen with good results—just add 10–15 minutes to the baking time.
Conclusion
This 4-ingredient pesto tortellini bake is proof that delicious meals don’t have to be complicated. With minimal effort, I get a cheesy, comforting pasta dish that hits all the right notes. Whether I’m cooking for family, friends, or just myself, it’s one of my go-to easy recipes that always delivers.
This 4-ingredient pesto tortellini bake is a quick and flavorful weeknight dinner. Made with cheese tortellini, pesto, prosciutto, and mozzarella—ready in just 30 minutes.
Ingredients
1 (9 oz) package tri-color cheese tortellini
1 cup prepared pesto
2 slices prosciutto, chopped
1 cup shredded mozzarella cheese, divided
Instructions
Preheat oven to 350°F (180°C).
Bring a large pot of lightly salted water to a boil. Add tortellini and cook for about 3 minutes, or until they float to the top. Drain.
In a large bowl, combine cooked tortellini, chopped prosciutto, pesto, and ½ cup mozzarella.
Transfer mixture to a baking dish. Top with the remaining ½ cup mozzarella.
Bake for about 10 minutes, or until cheese is melted and golden.
Serve warm.
Notes
For a vegetarian version, skip the prosciutto.
Add a sprinkle of Parmesan or red pepper flakes for extra flavor.
You can use store-bought or homemade pesto.
Great paired with a simple green salad or garlic bread.
