Tortellini Bake Recipe
Tortellini Bake Recipe photo by Taste of Home

Tortellini Bake Recipe

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In late winter, I like to look ahead to gardening season. Summer in New Hampshire brings plenty of fresh zucchini and year I had so much that I was searching for different ways to prepare it, and that's when I came up with this recipe. Serve it as a side dish or on its own as a light meal.—Donald Roberts, Amherst, New Hampshire
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings


  • 1 package (10 ounces) refrigerated cheese tortellini
  • 1 tablespoon olive oil
  • 1 small zucchini, diced
  • 1 yellow squash, diced
  • 1 onion, diced
  • 1 sweet red pepper, diced
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup half-and-half cream

Nutritional Facts

1 serving (1 each) equals 219 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 362 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.


  1. Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, squash, onion, red pepper and seasonings until vegetables are crisp-tender.
  2. Drain tortellini and rinse in hot water; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.
  3. Bake, uncovered, at 375° for 20 minutes or until heated through.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6-8 servings.
Originally published as Tortellini Bake in Country Extra March 1993, p51

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Reviewed Sep. 19, 2012

"I have been making this recipe for quite a while now and love the flavor every time. I follow the recipe line by line with the exception of substituting 1 Tbsp. fresh basil in place of the dry basil. Yummy!"

Reviewed Jul. 11, 2011

"I made this recipe using 2 yellow squash, a green pepper, and red onion. I also used a pre-made Alfredo sauce. The family loved it as did I. I am trying to increase the amount of veggies we eat, and this recipe is great for that!"

Reviewed Aug. 17, 2008

"I used a can of alfredo sauce that I had on hand for this instead of the cheese and cream mixture. It was still delicious!"

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