Baked Tortellini With Marinara and Melted Cheese – Cozy, Easy, and Comforting

There are nights when you just want something warm, cheesy, and satisfying without a lot of effort. Baked Tortellini With Marinara and Melted Cheese delivers exactly that. It’s simple, hearty, and family-friendly, with golden, bubbly cheese on top and tender pasta underneath.

You can toss it together in minutes, and it tastes like you put in much more time. Make it on a busy weeknight or when you need a no-fuss dish that still feels special.

What Makes This Recipe So Good

• Comfort in a pan: Pillowy tortellini baked in rich marinara and a blanket of melted cheese is classic comfort food.
• Quick prep: Use store-bought tortellini and jarred marinara to keep things easy without sacrificing flavor.
• One-pan cleanup: Mix, top, and bake in the same dish for minimal mess.
• Customizable: Add vegetables, meat, or extra spices to match your taste or what’s in your fridge.
• Kid-approved: It’s cheesy, saucy, and familiar—great for picky eaters and potlucks.

What You’ll Need

• 1 to 1.5 pounds (16–20 oz) cheese tortellini (fresh or frozen)
• 3 to 4 cups marinara sauce (homemade or your favorite jar)
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil
• 2 to 3 cloves garlic, minced (optional but flavorful)
• 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish
• Optional add-ins: cooked Italian sausage, sautéed mushrooms, spinach, or sliced black olives

Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar casserole pan.
2. Cook aromatics (optional but great): Warm the olive oil in a skillet over medium heat.

   Add the garlic and cook for 30–60 seconds until fragrant. Stir in the Italian seasoning and red pepper flakes. Remove from heat.

3. Par-cook the tortellini: Bring a large pot of salted water to a boil.

   Add the tortellini and cook 1–2 minutes less than package directions. Drain well. This keeps them from getting mushy in the oven.

4. Mix with sauce: In a large bowl, combine the tortellini, marinara, the garlic oil mixture, a pinch of salt, and a few grinds of pepper.

   If using add-ins like cooked sausage or spinach, fold them in now.

5. Layer the cheese: Spread the sauced tortellini evenly in the baking dish. Sprinkle with half the mozzarella and half the Parmesan. Toss lightly, then top with the remaining mozzarella and Parmesan for that gooey, golden finish.
6. Bake: Cover loosely with foil and bake for 15 minutes.

   Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbling with light golden spots.

7. Finish and serve: Let the bake rest for 5 minutes to set. Garnish with chopped basil or parsley. Taste and adjust salt and pepper if needed.

   Serve warm.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm individual portions in the microwave with a splash of water or extra marinara to keep it saucy. For the whole pan, reheat covered at 325°F until hot, then uncover for a few minutes to re-crisp the cheese.
• Freezing: Assemble but don’t bake. Wrap tightly and freeze for up to 2 months.

  Bake from frozen at 350°F, covered, for 35–45 minutes, then uncover and bake until bubbly and browned. Add extra sauce if it looks dry.

• Make-ahead: Assemble in the morning, cover, and refrigerate. Bake the same day, adding 5–10 extra minutes if it’s going in cold.

Health Benefits

• Balanced comfort: With protein-rich cheese and carbohydrates from pasta, this dish offers steady energy.

  Pair with a big salad or roasted vegetables to round out the meal.

• Tomato goodness: Marinara provides lycopene, a powerful antioxidant linked to heart health. Cooking tomatoes helps make lycopene more available.
• Calcium from cheese: Mozzarella and Parmesan add calcium and protein. Use part-skim mozzarella to reduce saturated fat while keeping that stretchy melt.
• Vegetable boosts: Add spinach, zucchini, mushrooms, or bell peppers to increase fiber, vitamins, and minerals without much extra effort.

Common Mistakes to Avoid

• Overcooking the tortellini: Boil just shy of al dente.

  They’ll finish in the oven and stay pleasantly tender.

• Using too little sauce: Dry pasta bakes are disappointing. Aim for enough marinara to coat well and leave some extra moisture—about 3–4 cups for a standard pan.
• Skipping the rest time: Letting the bake sit for a few minutes makes it easier to serve and helps the sauce settle.
• Forgetting seasoning: Taste your sauce. If it’s bland, add salt, pepper, and a pinch of sugar or splash of balsamic to balance acidity.
• Burning the cheese: Keep the foil on for part of the bake.

  Remove it toward the end to brown without drying out.

Variations You Can Try

• Meaty and hearty: Add cooked Italian sausage, ground beef, or shredded rotisserie chicken.
• Veggie-loaded: Fold in sautéed mushrooms, spinach, kale, zucchini, or roasted peppers.
• Creamy blush: Stir a splash of heavy cream or ricotta into the marinara for a pink, velvety sauce.
• Spicy kick: Use arrabbiata sauce or add extra red pepper flakes and a drizzle of Calabrian chili oil.
• Pesto twist: Swirl in a few spoonfuls of pesto for fresh, herby flavor.
• Three-cheese top: Mix mozzarella with provolone and fontina for extra melt and depth.
• Gluten-free: Use gluten-free tortellini and ensure your marinara is gluten-free.

FAQ

Do I need to boil the tortellini first?

Yes, but only briefly. Par-cooking helps prevent a soggy or mushy bake and keeps the pasta’s texture just right after the oven time.

Can I use frozen tortellini?

Absolutely. Boil it directly from frozen, just shaving a minute off the package instructions so it stays slightly underdone before baking.

What’s the best cheese for melting on top?

Mozzarella is your best bet for stretch and melt.

A sprinkle of Parmesan adds salty sharpness. Provolone or fontina also melt beautifully if you want more complexity.

How do I keep the bake from drying out?

Use enough marinara, cover with foil for the first part of baking, and avoid overbaking. If it looks dry, add a bit more sauce around the edges and return it to the oven.

Can I make this ahead?

Yes.

Assemble and refrigerate for up to 24 hours before baking. Add a little extra sauce and extend baking time by 5–10 minutes to account for the cold start.

What sides go well with it?

Garlic bread, a crisp green salad, or roasted broccoli all pair nicely. Keep sides fresh and light to balance the richness of the cheese.

Is jarred marinara okay?

Definitely.

Choose a brand you like with simple ingredients. Taste and adjust with salt, pepper, and a pinch of sugar if needed.

In Conclusion

Baked Tortellini With Marinara and Melted Cheese is the kind of recipe that earns a spot in your weekly rotation. It’s comforting, quick to assemble, and endlessly adaptable to your tastes.

With a few smart tips—like undercooking the pasta and using plenty of sauce—you’ll get a bubbling, cheesy bake every time. Keep this one in your back pocket for busy nights, casual get-togethers, and those moments when only a warm, cozy pasta dish will do.