Description
This creamy tortellini bake is what comfort food dreams are made of – bubbly, cheesy perfection that takes just minutes to prep but tastes like you spent hours in the kitchen.
Ingredients
Scale
- 20 oz (567g) refrigerated cheese tortellini
- 2 tbsp (30g) unsalted butter
- 3 cloves garlic, minced (about 1 tbsp)
- 2 tbsp (16g) all-purpose flour
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 1 tsp Italian seasoning
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ⅛ tsp nutmeg (freshly grated preferred)
- 1 cup (100g) grated Parmesan cheese, divided
- 1½ cups (170g) shredded mozzarella cheese, divided
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook tortellini for 2 minutes less than package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the butter and whisk continuously for 1 minute to create a roux.
- Gradually pour in milk and heavy cream while whisking constantly to prevent lumps. Cook, stirring frequently, until mixture simmers and thickens, about 3-5 minutes.
- Stir in Italian seasoning, salt, pepper, and nutmeg. Remove from heat.
- Add ¾ cup Parmesan and 1 cup mozzarella cheese to the sauce. Stir until melted and smooth.
- Gently fold the cooked tortellini into the cheese sauce until well-coated.
- Transfer mixture to prepared baking dish and spread evenly. Top with remaining Parmesan and mozzarella cheese.
- Bake for 20-25 minutes until edges are bubbling and top is golden brown. For extra crispiness, broil for the final 2-3 minutes, watching carefully.
- Let stand for 5 minutes before serving. Garnish with fresh parsley.