Pesto Tortellini Bake | An Easy Freezer Meal Recipe
Pesto Tortellini Bake is a cheesy tortellini tossed with bright sun-dried tomatoes, flavorful pesto, and fresh baby spinach is a quick weeknight meal. It can be made ahead and frozen for busy weeknights!
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This is a one-dish wonder that can be served as a full meal for a busy weeknight dinner or a side dish for grilled chicken or shrimp. PLUS it can be made ahead and frozen to make it even faster and easier, and I think that will make it taste even better! Freezer meals are great for those nights when you don’t have much time or an answer to the “What’s for dinner?” question. Add this recipe to a freezer meal prep session to have a quick pasta dish that the whole family will enjoy!
Ingredients for Pesto Tortellini Bake
- Frozen cheese tortellini
- Store-bought pesto or homemade pesto – Basil pesto is the type I recommend
- Sun-dried tomatoes
- Fresh Spinach-I use baby spinach
- Cream Cheese, softened
- Parmesan Cheese
- Mozzarella Cheese
- Salt and black pepper
How to Make Pesto Tortellini Bake
In a medium-sized bowl combine the softened cream cheese and the pesto. If the sauce seems too thick you can thin it out with a tablespoon or two of water or chicken broth. Cook the tortellini according to the package instructions. While the pasta is cooking, cut the baby spinach into thin ribbons and set aside. Drain the pasta and combine in a large bowl the drained tortellini, sun-dried tomatoes, and spinach. Pour the sauce over the pasta and toss all of the ingredients until they are well-coated with the sauce. Pour the pasta mixture into a 9×13 casserole dish. On top of the tortellini sprinkle the mozzarella and parmesan cheese. Bake at 350 degrees F for 15-20 minutes until the cheese is melted and serve. Store leftovers in an airtight container or cover them with plastic wrap and store them in the fridge for up to a week.
Freezer Meal Directions:
In a medium-sized bowl combine the softened cream cheese and the pesto. If the sauce seems too thick you can thin it out with a tablespoon or two of water or chicken broth. Cook the tortellini in boiling water according to the package instructions. While the pasta is cooking, cut the baby spinach into thin ribbons and set aside. Drain the pasta and combine in a large bowl the drained tortellini, sun-dried tomatoes, and spinach. Pour the sauce over the pasta and toss all of the ingredients until they are well-coated with the sauce. Take a Gallon-sized freezer bag and write the baking directions on the outside of the bag along with the date. Pour the contents of the large bowl into a Gallon-sized freezer bag or a labeled container. In a separate quart-sized freezer bag, pour in the two cheeses, label, and squeeze out any excess air before closing. Attach the two bags with a rubber band or a clip and freeze until you’re ready to serve. Let the meal thaw in the fridge or on the counter. Pour the pasta mixture into a 9×13 casserole dish. Top with the mozzarella and parmesan cheese. Bake at 350 degrees F for 15-20 minutes until the cheese is melted and serve.
Other additions that would be great in this recipe
- Mix some alfredo sauce or heavy cream with the pesto for a creamy pesto sauce
- Add in some minced fresh garlic, if you want extra garlic flavor
- Toss in a few toasted pine nuts for a little crunch
- Mix in some rotisserie chicken, grilled chicken breast, or shredded chicken
- Swap the sundried tomatoes for diced red bell peppers
- top with some ribbons of fresh basil, fresh herbs are a great way to add some fresh flavors to freezer meals
- Add a few red pepper flakes if you want to add a little spice.
- Top the finished pasta with some halved or diced grape tomatoes for a little extra freshness.
Printable Recipe Card
Pesto Tortellini Bake | An Easy Freezer Meal Recipe
Ingredients
- 1 Lb cheese tortellini frozen
- 3/4 cup Jarred or homemade basil pesto
- 1/4 cup Sun-dried tomatoes in oil
- 2 cups Fresh Spinach-I use baby spinach
- 1/4 cup Cream Cheese softened
- 1/4 cup Parmesan Cheese
- 1 cup Mozzarella Cheese
- Black pepper to taste
Instructions
- In a medium-sized bowl combine the softened cream cheese and the pesto. If the sauce seems too thick you can thin it out with a tablespoon or two of water or chicken broth.
- Cook the tortellini in boiling water according to the package instructions.
- While the pasta is cooking, cut the baby spinach into thin ribbons and set aside.
- Drain the pasta and in a large bowl combine the drained tortellini, sun-dried tomatoes, and spinach. Pour the sauce over the pasta and toss all of the ingredients until they are well-coated with the sauce.
- Pour the pasta mixture into a 9×13 casserole dish. On top of the tortellini sprinkle the mozzarella and parmesan cheese.
- Bake at 350 degrees F for 15-20 minutes until the cheese is melted and serve.
- Store leftovers in an airtight container or cover with plastic wrap and store in the fridge for up to a week.
Freezer Meal Directions:
- Cook the tortellini in boiling water according to the package instructions.
- While the pasta is cooking, cut the baby spinach into thin ribbons and set aside.
- Drain the pasta and in a large bowl combine the drained tortellini, sun-dried tomatoes, and spinach. Pour the sauce over the pasta and toss all of the ingredients until they are well-coated with the sauce.
- Take a Gallon-sized freezer bag and write the baking directions on the outside of the bag along with the date. Pour the combined ingredients into a Gallon-sized freezer bag or a labeled container.
- In a separate quart-sized freezer bag pour in the two cheeses, label, and squeeze out any excess air before closing.
- Attach the two bags with a rubber band or a clip and freeze until you're ready to serve.
- Let the meal thaw in the fridge or on the counter.
- Pour the pasta mixture into a 9×13 casserole dish.
- Top with the mozzarella and parmesan cheese.
- Bake at 350 degrees F for 15-20 minutes until the cheese is melted and serve.
Your Pesto Tortellini Bake recipe sounds absolutely delicious! I appreciate how you’ve made it freezer-friendly for busy weeknights. Can’t wait to try this out and impress my family. Thank you for sharing such a versatile and mouthwatering dish!
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