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If you’re on the hunt for an easy weeknight dinner that’s light, satisfying, and loaded with flavor, this Pesto Tortellini recipe is here to save the day. With just three main ingredients and just 20 minutes from start to finish, this tender cheese tortellini dish is perfect for busy families or anyone craving a comforting, Mediterranean-inspired meal. Toss the tortellini with pesto, top it with Parmesan, and bake it for a cheesy, golden topping your whole family will love!
Why You’ll Love This Pesto Tortellini Recipe
I adore pesto, especially in the summer when I want to have an easy dinner recipe that is light but flavorful. This pesto tortellini recipe is quick and easy, coming together in just a matter of minutes with minimal prep and cleanup, making it perfect for a quick weeknight meal. Its versatility shines as a main entree or served as a side dish alongside meatballs, chicken parmesan or roasted veggies for a hearty vegetarian meal.
It’s also family-friendly with its cheesy tortellini and flavorful appeal. Even the pickiest eaters will love this pesto pasta! Plus, it’s highly customizable, use any type of tortellini filling or experiment with your own pesto or different pesto varieties to switch things up.
If you like pesto you might also like my Pesto Pasta with Green Beans Sun-dried Tomatoes and Pine Nuts and this Spring Vegetable Minestrone.
Ingredient Notes
For exact ingredient amounts and instructions, see the printable recipe card below.
- Fresh Tortellini: Good quality refrigerated cheese tortellini is my favorite, but frozen or dried varieties work too. You can also use one with a spinach or sausage filling if desired. Adjust cook time as needed.
- Parmesan Cheese: Adds a salty, cheesy finish. Mozzarella or even feta are great alternatives.
- Pesto: Homemade basil pesto sauce is a great option, but store-bought works just as well and is very convenient.
- Garnishes: Add fresh basil and freshly grated Parmesan cheese to the finished dish.
Recipe Variations
- Cheese Options: Swap Parmesan for mozzarella, feta, or goat cheese.
- Add Protein: Include cooked sausage, salmon, or grilled chicken for extra heartiness.
- Vegetables: Stir in sun-dried tomatoes, fresh spinach, sautéed mushrooms, cherry tomatoes, or steamed asparagus.
- Nuts: Top with toasted pine nuts, sliced almonds, or walnuts for crunch.
- Herbs and Spices: You can take your dish to the next level with fresh or dried herbs like thyme or oregano. If you want to spice up this recipe try adding red pepper flakes, paprika, oregano or Italian seasoning.
- Beans: I like adding beans to this dish like white beans or chickpeas for extra texture and protein.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F. Cook the package of cheese tortellini in salted boiling water according to the package directions. Be careful not to overcook—it should be al dente.
Step 2: While the tortellini cooks, make your homemade pesto sauce. For store-bought pesto, skip to the next step.
Step 3: Drain the tortellini and transfer it to a large mixing bowl. Make sure to save a cup of the pasta water in case you need to thin the pesto out. Add the pesto and toss gently to coat. Mix in ¼ cup Parmesan cheese. Add sea salt and black pepper to taste.
Step 4: Add the pesto and toss gently to coat. Mix in ¼ cup Parmesan cheese. Add sea salt and black pepper to taste.
Step 5: Transfer the pesto-coated tortellini to a 9×13 oven-safe dish. Sprinkle the remaining Parmesan on top of the tortellini. Bake for 10–12 minutes or until the cheese is bubbly and slightly golden.
Step 6: Remove from the oven and garnish with fresh basil and extra Parmesan. Serve immediately and enjoy!
Expert Tips for this Easy Pesto Tortellini
- Slightly undercook the tortellini when boiling, as it will continue cooking in the oven. Al dente pasta (slightly firm, not fully soft pasta) is always ideal.
- Try different pesto flavors. Mix in red pepper flakes for heat, or add a squeeze of lemon juice for brightness.
- Don’t forget to save a bit of the pasta water as you’re draining it. If your pesto seems thick, mix in a few tablespoons of reserved pasta water for a silky consistency.
Serving Tips
- An easy green salad with lemon salad dressing.
- Crusty bread or garlic knots for dipping.
- Vegetable side dishes like Mediterranean zucchini boats, marinated tomatoes, or grilled stuffed peppers.
- A crisp glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Storage Tips
Store leftovers in an airtight container for up to 3–4 days in the refrigerator. To reheat, microwave in 30-second intervals, or warm gently on the stovetop. Add a splash of water if it’s too dry.
Recipe FAQs
Yes! Frozen tortellini works well in this recipe. Just increase the boiling time slightly according to the package instructions.
A high-quality store-bought pesto is perfect for busy nights, but homemade basil pesto offers the freshest flavor. Sun-dried tomato or spinach pesto would also work very well in this recipe.
Yes, you can assemble the dish up to a day in advance and refrigerate it. Bake it just before serving for the best results.
Toss the tortellini gently with pesto and avoid overcooking. Using al dente tortellini helps maintain its structure.
More Pasta Recipes
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20-Minute Cheesy Pesto Tortellini Recipe
Ingredients
- 12 ounces cheese tortellini
- 1/2 cup freshly grated parmesan cheese {divided}
- 8 ounces homemade or store bought pesto, {1 cup}
Garnishes
- Handful of fresh basil, chopped
- Freshly grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- In a large pot cook the tortellini according to the package directions {do not overcook}.
- While the tortellini is cooking make your homemade pesto if you are going that route, if you are using store bought pesto skip to the next step.
- Drain water from the tortellini and place them in a large mixing bowl. Pour the 8 ounces of pesto over the tortellini and gently mix to combine. Add a 1/4 cup freshly grated parmesan and combine.
- In a 9 x 13 oven safe dish pour the pesto tortellini, sprinkle with the remaining 1/4 cup freshly grated parmesan.
- Bake the tortellini in the oven for 10-12 minutes or until cheese is bubbly.
- Garnish with freshly chopped basil and freshly grated Parmesan cheese.
Notes
- Do not bake the tortellini too long or the edges of the tortellini will burn.
- When I make this I add the amount of pesto I noted in the recipe and then as I stir it in if I think it needs more I add a small amount until I reach the right flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks fabulous! I love basil so much and when I’m in my dorm in the fall, I plan on having a small potted herb plant, so I can add fresh basil to everything 🙂 Pinning!
Nice! That is such a smart idea!
Love that fist-full of beans you have. The recipe looks delish, I love pesto and tortellini…great combo
I have more to pick today! I didn’t realize how many beans I would get off of those plants. 🙂 And yes, this is a good combo! Thanks!
WOW, you do have an amazing yard! My girls actually love pesto, the Costco fresh version is surprisingly good.
Thanks Sara!
What an amazing garden. How lucky to have all those wonderful vegetables. Our garden is not doing very well this year. At least the basil is finally starting to produce for us. This sounds like a fantastic dish to make with our basil.
Thanks Christie! It is a great dish for your basil! Hope you try it!
I want your house!! It’s so pretty! And that Pesto Tortellini is the perfect weeknight meal!
Thanks Jess! Compared to our Chicago house this one is huge and has so many nice features! This is a great weeknight meal. This would be a good one once your baby comes and you are super busy!
this looks so good, and baked pasta is always a staple in my house! So happy to have a new recipe to add to the mix-up!
I agree! We love baked pasta too.
When basil takes off in the late spring and summer, it is like the monster that takes over your garden.
If you constantly pinch off the flowers it will bush and not go to seed. Pesto sauce freezes so well- I have used plastic ice cube trays and then put these in freezer baggies. A cube always adds to a big pot of veggie soup.
I discovered that you do not need EVOO but regular olive oil works just as well when making pesto.
Great tips Suzann! Thanks so much. I need these tips because yes, basil goes crazy. I love the idea of freezing it and using it throughout the winter for soups and pastas.
I have been wanting to do raised garden beds for years, but with all the indoor renovations, I have had to push that dream aside another year, However, your pesto bake has cheered me up! It looks gorgeous and healthy, and just totally awesome!
Hopefully next year you can do it! I love having them. And thanks! This Pesto Tortellini Bake makes me happy too. It has been so rainy here in Ohio so this was my comfort food!
Your garden is beautiful!! When we lived in Ohio we had three very large raised beds. Now we have lots of flowers…but no garden. I miss is terribly! This tortellini bake is right up our alley!
Ohio seems to be good for growing so far! Hoping that continues all season. 🙂 And yes, if you like easy pasta meals this one is for you! 😉
Dear Julia, your garden is beautiful and this tortellini bake sounds absolutely wonderful! xo, Catherine
Thanks Catherine! All of the rain has definitely helped it grow!