Ingredients for Baked Caprese Tortellini
I may have found a new favorite pasta: Baked Caprese Tortellini. It’s cheesy, flavorful, and easy to prepare. This dish combines the bright flavors of a classic caprese—tomatoes, fresh mozzarella and basil—with pillowy tortellini, baked until bubbly. With only six ingredients and about 30 minutes from start to finish, it makes a perfect weeknight vegetarian dinner.
The recipe works with any tortellini you prefer. I used a three-cheese tortellini, but spinach and ricotta, cheese and roasted garlic, or other varieties will also be delicious. If you have homemade marinara on hand, use it—store-bought works fine too.
I served this with a simple Italian salad and everyone went back for seconds. It’s an easy, satisfying meal that comes together quickly.
Baked Caprese Tortellini
Baked Caprese Tortellini
Allison McGee
Pin Recipe
Ingredients
- 20 oz tortellini
- 1 1/2 cups marinara sauce
- 1/2 cup shredded Parmesan cheese separated
- 8 oz fresh mozzarella diced
- 1 lb cherry tomatoes cut in half
- 1 bunch of fresh basil chopped
Instructions
-
Heat the oven to 350°F (175°C).
-
Cook tortellini al dente according to package directions.
-
While the tortellini cooks, warm a cast iron or oven-safe skillet over medium heat.
-
Add the marinara sauce and 1/4 cup of the Parmesan to the skillet and heat, stirring occasionally, until the tortellini is done (about 7–9 minutes).
-
Drain the tortellini and add it to the skillet, stirring to coat each piece in sauce.
-
Remove the skillet from heat and gently fold in the diced mozzarella, halved cherry tomatoes, and half of the chopped basil. Sprinkle the remaining Parmesan on top.
-
Place the skillet in the preheated oven and bake for 25 minutes, until the cheese is melted and bubbly. Finish with the remaining basil and serve warm.
Did you make this recipe?
Let us know how it turned out!