Forktionary

Baked Tortellini Recipe

Indulge in cheesy bliss with this irresistible Baked Tortellini recipe! Say goodbye to red sauce and hello to a creamy, dreamy Fontina cheese sauce that perfectly complements tender tortellini. This easy recipe is perfect for a weeknight dinner or meal prep – double the recipe and freeze half for a future heat-and-eat delight. Get ready for a flavor explosion!

Prep Time 15 mins
Cook Time 45 mins
Calories 364.9 kcal
Protein 34g
Rating 4.5 (6 Reviews)
Baked Tortellini 109

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Tortellini

  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 2 cups low-fat milk
  • 1 cup (226g) shredded Fontina cheese, divided
  • 1/4 teaspoon freshly grated nutmeg
  • salt and freshly ground black pepper, to taste
  • 1 pound cheese tortellini
  • 1/2 cup fine dry breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • cooking spray

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How to Make Baked Tortellini

  1. Preheat oven to 350°F (175°C). Grease 6 individual gratin dishes or a 1 ½-quart shallow baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil for the pasta.
  3. In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
  4. Add ¼ cup all-purpose flour and cook, whisking constantly, for 1-2 minutes until smooth.
  5. Gradually whisk in 2 cups of hot milk and bring to a simmer, whisking constantly, until the sauce thickens slightly (3-4 minutes).
  6. Remove from heat and stir in ½ cup (113g) shredded Fontina cheese and ¼ teaspoon of freshly grated nutmeg until melted and smooth.
  7. Season generously with salt and pepper to taste.
  8. Meanwhile, cook 1 pound of cheese tortellini according to package directions until al dente. Drain well and rinse with cold water to prevent sticking.
  9. Gently combine the cooked tortellini with the cheese sauce, ensuring all tortellini are coated.
  10. Divide the tortellini mixture evenly among the prepared dishes.
  11. Top each portion with the remaining ½ cup (113g) shredded Fontina cheese.
  12. In a small bowl, combine ½ cup breadcrumbs and ¼ cup grated Parmesan cheese. Sprinkle evenly over the topped tortellini.
  13. Bake for 15-25 minutes, or until golden brown and bubbly.
  14. Let cool slightly before serving. Enjoy immediately!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

26g

Fat

28g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian Mediterranean Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Eggs Dairy European Vegetarian Italian Cheese Dietary