Artichoke Tortellini Bake

This Artichoke Tortellini Bake is a rich, creamy, and comforting pasta dish that brings together the savory flavors of cheese tortellini, tender artichoke hearts, and a decadent garlic cream sauce, all topped with a golden breadcrumb crust. Perfect for weeknight dinners or casual gatherings, this casserole-style meal is both satisfying and easy to prepare.

Why You’ll Love This Recipe

Creamy, cheesy, and full of flavor
Quick and easy to prepare in under an hour
Uses simple pantry and refrigerated staples
Perfect for vegetarian meals
Great for make-ahead dinners or leftovers
Comforting and indulgent without being too heavy
Crispy breadcrumb topping adds delicious texture
Balanced flavor from artichokes and cheese
Easily customizable with additional veggies or proteins
Crowd-pleasing dish for family or guests

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups of cheese tortellini (fresh or refrigerated)
1 can of artichoke hearts, drained and chopped
1 cup of grated mozzarella cheese
1/2 cup of grated Parmesan cheese
1 cup of heavy cream
1 clove of garlic, minced
1 teaspoon of Italian seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of butter
1/4 cup of breadcrumbs

Directions

Preheat your oven to 375°F (190°C).
Cook the tortellini according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the heavy cream, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
Gradually add the mozzarella and Parmesan cheese, stirring constantly until the sauce is smooth and the cheese has melted.
Fold the chopped artichoke hearts into the sauce, then add the cooked tortellini and gently mix to combine.
Transfer the mixture to a greased baking dish and spread evenly.
Sprinkle the breadcrumbs evenly over the top.
Bake for 20–25 minutes, or until the top is golden and the sauce is bubbling.
Serve hot.

Servings and timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 380 kcal per serving

Variations

Add vegetables: Include sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and nutrition.
Protein boost: Add cooked chicken, Italian sausage, or pancetta for a heartier dish.
Cheese swap: Try Fontina or Gruyère in place of mozzarella for a richer flavor.
Breadcrumb upgrade: Use panko or mix breadcrumbs with grated cheese and herbs for added crunch.
Gluten-free option: Use gluten-free tortellini and breadcrumbs to accommodate dietary needs.

Storage/Reheating

Storage:
Let the bake cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Reheating:
Reheat individual portions in the microwave for 1–2 minutes or warm the entire dish in the oven at 350°F (175°C) for about 15–20 minutes, until heated through.

FAQs

What type of tortellini should I use?

Fresh or refrigerated cheese tortellini works best for this recipe, offering a tender bite and quick cook time.

Can I use frozen tortellini?

Yes, but thaw and cook it according to package instructions before incorporating it into the recipe.

How can I make this dish ahead of time?

Prepare the bake up to the point of baking, cover and refrigerate. Bake when ready to serve, adding 5–10 minutes to the baking time.

Can I freeze this tortellini bake?

Yes, assemble the dish without baking, cover tightly, and freeze for up to 2 months. Bake directly from frozen at 375°F for 45–50 minutes.

What can I substitute for artichoke hearts?

You can use sautéed spinach or broccoli florets as an alternative if you prefer a different vegetable.

Is this dish vegetarian?

Yes, as long as the cheese and tortellini are free from animal-derived rennet.

Can I use light cream instead of heavy cream?

You can, but the sauce may be thinner. Consider adding a bit of flour to thicken it if needed.

What’s the best dish size for baking this recipe?

An 8×8-inch or similar medium-sized baking dish works well for even cooking.

Can I use different cheeses?

Absolutely. Asiago, provolone, or a blend of Italian cheeses would complement the dish nicely.

How do I keep the breadcrumbs from getting soggy?

Ensure the topping is added just before baking and bake uncovered for a crisp finish.

Conclusion

The Artichoke Tortellini Bake is a deliciously comforting and simple dish perfect for busy evenings or relaxed weekends. Its creamy, cheesy base, paired with the tang of artichokes and a golden crust, makes it an instant favorite. Easy to adapt and prepare ahead, it is sure to become a go-to in your collection of hearty vegetarian meals.