If you’re craving a comforting, cheesy pasta dish that’s easy enough for a weeknight but impressive enough for guests, you’ve gotta try my Cheese Tortellini Alfredo Bake Recipe. I absolutely love how this turns out every single time — creamy, cheesy, and perfectly baked with a golden crust on top. When I first tried this recipe, it quickly became a favorite in my house, and I bet yours will fall in love with it too!

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Why You’ll Love This Recipe

Quick and Simple: You can whip this up in under 40 minutes, perfect for busy days when you want something tasty fast.
Creamy, Cheesy Goodness: The combination of cream cheese, heavy cream, parmesan, and mozzarella creates an irresistible sauce.

Crowd-Pleaser: Whether it’s family dinner or potluck night, people always ask for seconds (and sometimes thirds!).
Flexible and Easy to Customize: You can tweak it with veggies or protein to suit your taste anytime.

The image shows a bowl filled with one main layer of pasta shells that are covered in a creamy white cheese sauce with a few golden brown spots where the cheese has melted and slightly browned. The pasta is garnished with small green herb pieces scattered on top. The bowl is white and rests on a white marbled surface with a few tiny herb bits around it. The cheese sauce looks smooth and thick, lightly speckled with black pepper. Photo taken with an iphone --ar 2:3 --v 7 - Cheese Tortellini Alfredo Bake, cheesy pasta bake, baked tortellini recipes, easy Alfredo pasta casserole, creamy cheese tortellini dish

Ingredients You’ll Need

This Cheese Tortellini Alfredo Bake Recipe brings together luscious cream, plenty of cheeses, and fresh pasta tortellini — a dream team for creamy baked pasta. I always recommend grabbing refrigerated tortellini from the fresh pasta section; it holds up beautifully in the bake without getting mushy.

Flat lay of fresh cheese tortellini arranged loosely, a small white bowl of golden butter cubes, three peeled garlic cloves, a square of softened cream cheese resting on a white ceramic plate, a small white bowl filled with rich heavy cream, a small white bowl piled with freshly grated parmesan cheese, a small white bowl of shredded mozzarella cheese, one whole uncracked brown egg, a small white bowl containing coarse sea salt, a small white bowl holding cracked black peppercorns, all ingredients placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheese Tortellini Alfredo Bake, cheesy pasta bake, baked tortellini recipes, easy Alfredo pasta casserole, creamy cheese tortellini dish

Cheese Tortellini: Fresh is best for that chewy, satisfying bite; you can find it refrigerated near the pasta or in specialty stores.
Butter: Adds richness to the sauce and helps cook the garlic evenly.
Garlic: Fresh minced garlic adds that subtle aromatic punch that balances the creaminess.

Cream Cheese: Makes the Alfredo sauce thick and silky; soften it ahead of time for easy melting.
Heavy/Whipping Cream: Essential for that smooth, indulgent sauce texture.
Parmesan Cheese: Freshly grated Parmesan brings sharp, nutty flavor to the sauce and topping.
Mozzarella Cheese: Melts beautifully on top for that gooey, golden crust.

Salt & Pepper: Simple seasoning that balances the richness perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this Cheese Tortellini Alfredo Bake Recipe is that it’s a great blank canvas—feel free to customize it to suit your mood or pantry. I like to toss in spinach or sun-dried tomatoes for some color and extra nutrients. You could also swap out cheese tortellini for meat-filled varieties if you want a bit more protein.

Add Veggies: I’ve tossed in sautéed mushrooms or chopped broccoli—both add texture and make it feel more wholesome.

Protein Boost: Cooked chicken or Italian sausage folded in before baking seriously step up the heartiness.
Spicy Kick: A pinch of red pepper flakes stirred into the sauce gives a subtle heat that my family loves.
Dairy-Free Twist: You could try vegan cream cheese and plant-based milk, but expect a different sauce consistency.

How to Make Cheese Tortellini Alfredo Bake Recipe

Step 1: Prep the Tortellini and Heat Your Oven

Start by preheating your oven to 375°F and moving the rack to the upper third so the cheese melts and browns nicely. While the oven warms up, boil a big pot of salted water and cook your cheese tortellini according to the package, but take it off the heat about one minute earlier than suggested. The pasta will finish cooking in the oven and won’t turn mushy.

Step 2: Make the Creamy Alfredo Sauce

While the tortellini cooks, melt 2 tablespoons of butter in a skillet over medium heat. Add your minced garlic and cook just about 30 seconds until fragrant—don’t let it brown or it will turn bitter. Next, add your softened cream cheese and heavy cream, whisking constantly until smooth and slightly thickened, which takes roughly 4-5 minutes. Remember not to over-thicken here because the sauce continues to reduce in the oven. If it gets too thick, just stir in a splash more cream.

Step 3: Combine and Bake

Take the skillet off heat and stir in half of your freshly grated parmesan cheese with a little salt and freshly cracked pepper. Dump the drained tortellini right into a 9×13 casserole dish, pour the sauce over the top, and toss gently to coat every beautiful piece. Smooth it out to an even layer, then sprinkle the remaining parmesan and shredded mozzarella evenly across the top.

Step 4: Bake and Broil to Perfection

Bake the dish uncovered for 12 to 15 minutes or until the cheese has melted and the edges are bubbly. For a final touch that takes this dish from great to unforgettable, turn your broiler on and broil for 2-3 minutes just until the cheese bubbles and browns lightly. Keep a close eye here because it can burn fast. This step gives you that irresistible golden crust!

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Pro Tips for Making Cheese Tortellini Alfredo Bake Recipe

Softening Cream Cheese: Never skip taking the cream cheese out early or microwaving it briefly; it blends so much easier and creates a silky sauce.
Don’t Overcook Tortellini: Pulling the pasta out early helps it avoid getting mushy during baking—trust me, it makes all the difference.

Watch the Broiler: The final broil step adds beautiful color but burns quickly, so stay close and keep the oven door cracked.
Even Sauce Coating: Tossing the pasta gently ensures every bite is perfectly creamy rather than dry in spots.

How to Serve Cheese Tortellini Alfredo Bake Recipe

The image shows a white ceramic baking dish filled with creamy baked pasta. The pasta forms several uneven layers with smooth, melted cheese melted all over, giving a shiny and slightly browned texture on top. Patches of golden brown spots appear where the cheese is baked. The pasta pieces are golden yellow and slightly curled. Small bits of green herbs are sprinkled on the top. A metal spoon held by a woman's hand is scooping out some pasta, showing thick layers of cheese and soft pasta underneath. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cheese Tortellini Alfredo Bake, cheesy pasta bake, baked tortellini recipes, easy Alfredo pasta casserole, creamy cheese tortellini dish

Garnishes

I love topping this cheesy bake with freshly chopped parsley or basil to add a fresh, herby pop that brightens the richness. Sometimes, a sprinkle of crushed red pepper flakes on top gives a nice little bite if you want to mix things up.

Side Dishes

My go-to sides are a crisp green salad with a tangy vinaigrette and some garlic bread. The salad cuts through the creaminess nicely and the bread is, well, an ideal vehicle for soaking up any leftover sauce on your plate.

Creative Ways to Present

For holidays or when hosting friends, I serve this in individual ramekins or small cast iron skillets—each person gets their own bubbling, golden-topped portion which makes it feel extra special. You could also sprinkle some toasted pine nuts or crispy pancetta bits on top to impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. To maintain that creamy texture, I recommend reheating gently on the stovetop with a splash of cream or milk, stirring until warmed through.

Freezing

This Cheese Tortellini Alfredo Bake Recipe freezes well. I portion it into freezer-safe containers before baking, then bake straight from frozen adding extra 10-15 minutes to the cooking time. The taste holds up great, making it a lifesaver meal prep option.

Reheating

Leftovers reheat best in a skillet or covered baking dish in the oven at 325°F until warmed through, about 15 minutes. Adding a splash of cream or milk before reheating revives the sauce’s silky texture without drying it out.

FAQs

Can I use frozen tortellini for this bake?

Yes! Just thaw it before cooking and follow the same instructions. Be careful not to overcook during boiling, as frozen tortellini tends to be a bit softer.
Is it possible to make this recipe dairy-free?

You can try dairy-free cream cheese and plant-based cream alternatives, but keep in mind that the sauce texture and flavor will be different. I suggest experimenting with small batches first.

How can I make this recipe healthier?

Add steamed vegetables like broccoli or spinach for extra fiber and nutrients. You can also use half-and-half instead of heavy cream to cut some fat, though the sauce will be less rich.
Can I prepare this ahead of time and bake it later?

Absolutely! Assemble the dish, cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready, bake as directed—just add a few extra minutes if it’s cold from the fridge.

Final Thoughts

This Cheese Tortellini Alfredo Bake Recipe has become one of my favorite comfort foods to make over and over. It’s creamy without being complicated, cheesy without being overwhelming, and baked to that perfect golden finish that makes every bite feel special. I hope you enjoy making and sharing this as much as my family does—it’s definitely one of those recipes to keep in your back pocket for when you want something both easy and impressive. Give it a try and see how this cheesy goodness can brighten up your dinner rotation!

Cheese Tortellini Alfredo Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 85 reviews

Author: Hannah
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian

Print Recipe

Description

A creamy and cheesy Alfredo Tortellini Bake featuring tender cheese tortellini smothered in a rich cream cheese and Parmesan Alfredo sauce, topped with melted mozzarella and baked to golden perfection. This easy-to-make casserole is perfect for a comforting weeknight dinner or a hearty gathering.

Ingredients

Scale

Main Ingredients

2 (9 ounce) packages refrigerated cheese tortellini
2 tablespoons butter
2–3 cloves garlic, minced
4 ounces cream cheese (1/2 block), softened
1 cup heavy/whipping cream
1 cup freshly grated Parmesan cheese, divided
2 cups shredded mozzarella cheese
Salt & pepper to taste

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Instructions

Prepare the cream cheese: Remove the cream cheese from the refrigerator at least 30 minutes before starting or microwave it for 20-30 seconds to soften thoroughly, ensuring it melts smoothly into the sauce.
Preheat the oven: Set your oven to 375°F (190°C) and position the rack in the top third of the oven to prepare for baking the casserole.
Cook the tortellini: Boil water in a large pot. Add refrigerated cheese tortellini and cook for one minute less than the package instructions indicate. Drain and transfer the tortellini to a 9×13-inch casserole dish.

Make the Alfredo sauce: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the softened cream cheese and heavy cream. Whisk continuously for 4-5 minutes until the cream cheese melts and the sauce thickens slightly. If the sauce becomes too thick, add a splash more cream to loosen it.
Add Parmesan and seasoning: Stir half of the grated Parmesan cheese into the sauce. Season with salt and pepper to taste. Remove the skillet from heat.
Combine sauce and tortellini: Pour the Alfredo sauce over the cooked tortellini in the casserole dish. Toss gently to coat all the pasta evenly, then spread it out evenly in the dish.

Add cheese toppings: Sprinkle the remaining Parmesan cheese and shredded mozzarella evenly over the top of the sauced tortellini.
Bake and broil: Bake the casserole uncovered for 12-15 minutes until the cheese is melted and bubbly. Then, broil for a few minutes, watching carefully, until the cheese is golden brown and slightly crisp.

Notes

Serves 6 generously or 4 very hungry portions, depending on what else is served alongside.

Nutritional information is estimated and can vary based on specific ingredient brands and portion sizes.
For a lighter version, consider using reduced-fat cream cheese and milk instead of heavy cream.
Watch the broiling step closely to prevent burning the cheese topping.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 550 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 38 g
Saturated Fat: 22 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 110 mg