Baked Tortellini – Chicken and Pesto Casserole
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This Baked Tortellini is an easy and delicious dinner idea for your family.
One of the things that I really enjoy as a food blogger is that it forces me to continually try new things and introduce different foods to my family.We’re well acquainted with casseroles, of course, but I’ve never thought to use tortellini in one before!
We love casseroles because they’re so convenient. You can make them up ahead of time, refrigerate or freeze them, and have a delicious filling dinner ready when you want it in no time at all.This Cheesy Tortellini & Pesto Chicken Casserole recipe was a huge hit with our family and one we will definitely be adding to the regular rotation.
I was worried my kids might be turned off by the green from the pesto, but not at all! They loved the creamy cheesiness from the ricotta paired with the herb flavor of the pesto and bright points of the roasted red pepper.We used three cheese tortellini and then topped it with some mozzarella cheese, so it was a delicious out of this world cheese extravaganza! My husband even snuck into the dish and ate more for breakfast.
The pesto adds a fresh take on your favorite Italian meals and added versatility to any pasta dish since it is delicious served hot or cold!
More Delicious Tortellini Recipes
- Tortellini Alfredo Recipe
- Roasted Red Pepper Tortellini Recipe
- Marry Me Chicken Tortellini
- Tortellini Marry Me Chicken
- Marry Me Chicken Tortellini
- See all our best tortellini recipes!
More Italian Inspired Recipes
- Italian Beef
- Creamy Garlic Chicken
- Italian Sloppy Joes
- Lazy Lasagna
- Minestrone Soup
- See all our easy Italian recipe ideas!
How to make Baked Tortellini
Baked Tortellini Recipe
This Baked Tortellini is an easy and delicious dinner idea for your family.
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Ingredients
- 12 ounces cheese tortellini prepared (we used Barilla Collezione Tortellini)
- 6 ounces pesto sauce about 3/4 cup (we used Barilla Traditional Pesto Sauce)
- 1 large cooked chicken breast chopped, about 2 heaping cups
- 1 cup ricotta cheese
- 1 cup chopped roasted red pepper jarred/drained
- 2 cups shredded mozzarella cheese
Instructions
- In a large bowl combine tortellini, pesto, chicken, ricotta cheese, and roasted pepper. Mix well, being careful not to break the tortellini open.
- Pour into a casserole dish and press down evenly.
- Top with mozzarella cheese and bake at 425 degrees for about 7 - 10 minutes, until cheese is melted and bubbly.
- Garnish with fresh basil and ENJOY!
Video
Notes
NOTES:
- Roasted red peppers can be found jarred near the olives in your market.
- Cheese tortellini can often be found in the dried pasta section, frozen section, and even sometimes in the refrigerated section of your market. (Lots of options!).
- Pesto is typically found near the jarred spaghetti alfredo sauce.
Nutrition
Calories: 230kcal
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This was originally a partnered effort with Mama Loves Food and Barilla. All content and opinions are my own. 10.3.16
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Hi! I want to try this – but is the roasted tomato just a tomato cut up with some olive oil and roasted in the oven?
Hi Val – the recipe doesn’t call for roasted tomato, it calls for roasted red peppers. This is what I use: http://amzn.to/2EUfYEL 🙂
Oops! Sorry. I meant roasted red peppers of course. Blonde moment! lol Thanks so much. I’ll look for these.
no problem! most markets carry them near the olives 🙂
Making meals to freeze for son and daughter in law who are having twins. This looks like something they’d love, have you ever make ahead and frozen it?
i haven’t but i think it would work fine!
What temp and how long should this be cooked after it’s frozen? Thx
Hi Jenn – I usually reheat at 350. If it’s thawed, 30 – 45 minutes should be good. If it’s frozen, then 90 – 120 minutes. This will also depend on the size/depth of the casserole dish you use. Hope that helps! 🙂
I’m not a big fan of red peppers (and they are not a fan of my stomach!). Could you used diced tomatoes if you drained them? What do you think this would do for the flavors?
I think diced tomatoes would taste great!
Thanks! I’ll let you know how it works out when I try it!
Keep the recipes coming! I love your emails!
I’m planning to make as a freezer meal for baby prep. I saw recipes says to cook chicken but chicken may last longer if uncooked when frozen. Do you recommend cooking chicken and then freezing or if could, freeze the chicken separately and then thaw everything, cook chicken and then mix and then cook all together. Idk with newborn and pregnant brain. Thoughts? Also I don’t love ricotta, what’s a another type of cheese I could use? Thinking cream cheese but don’t want it to be heavy. Thanks!
Well. I complete missed the part where you need to boil the pasta separately first. UGH. Otherwise this was delicious
Oh no, well glad you enjoyed the flavors!!!
Just made a couple of these to freeze for postpartum meals and I found if mix everything except the tortellini it mixes really well and then you can gently fold the pasta in so it doesn’t break. Just thought I’d share in case in helps someone else.
Great tip, thank you!