This cheesy tortellini and broccoli bake is the perfect weeknight meal. It’s a satisfying comfort food that everyone will love. The dish features tender, cheese-filled tortellini and fresh broccoli in a rich, creamy sauce. It’s baked to golden-brown perfection. Whether for a family dinner or a potluck, this casserole is a true crowd-pleaser.
Affiliate links included. AI-assisted content, reviewed by me. [See Disclosure Page]
Why We Love This Recipe
This recipe is a busy cook’s dream. It’s fast, easy, and incredibly delicious.
- It’s the ultimate comfort food. The rich, creamy sauce and melted cheese make every bite feel like a warm hug. It’s perfect after a long day.
- It’s also super versatile. You can easily add chicken, sausage, or other veggies to make it your own. It’s a great way to use up ingredients you have on hand.
What You Need to Make It
Ingredients
- 16 oz cheese tortellini (fresh or frozen)
- 4 cups broccoli florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk or half-and-half
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp garlic powder
- ¼ tsp ground nutmeg (optional)
- Salt and pepper to taste
- ½ cup breadcrumbs (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Tools
- Large pot for boiling pasta
- Large skillet or saucepan for the sauce
- Casserole dish (9×13 inches)
- Whisk
- Colander
- Mixing spoon or spatula
- Cheese grater (if using a block of cheese)
How to Make It
Making this dish is easy! Just follow these simple steps. A schoolchild could do it.
- Get Ready: First, preheat your oven to 375°F (190°C). Then, get out all your ingredients and tools.
- Cook the Pasta and Veggies: Fill a large pot with salted water and bring it to a boil. Add the tortellini and cook according to the package directions until it’s al dente. This means it should be firm to the bite. During the last 2 minutes of cooking, toss in the broccoli florets.
- Drain Everything: Carefully pour the tortellini and broccoli into a colander. Let all the water drain away.
- Make the Creamy Sauce: While the pasta cooks, melt the butter in a large skillet or saucepan over medium heat. Add the flour and whisk it together for about 2 minutes. This creates a bubbly, golden mixture called a roux.
- Add the Milk: Slowly pour the milk into the pan while whisking constantly. Keep whisking until the sauce is smooth and thick, which takes about 5 minutes.
- Add Cheese and Seasonings: Take the skillet off the heat. Stir in the Parmesan cheese, garlic powder, and nutmeg. Add salt and pepper to taste. Stir until the cheese is melted and the sauce is smooth.
- Assemble the Dish: In a large bowl, combine the cooked tortellini and broccoli with the creamy sauce. Gently toss everything to coat it evenly.
- Into the Casserole Dish: Pour the mixture into a greased casserole dish. Spread it out evenly.
- Add the Topping: Sprinkle the shredded mozzarella cheese over the top. If you want a crispy topping, mix breadcrumbs with a little melted butter and sprinkle them over the cheese.
- Bake It: Put the dish in your preheated oven. Bake for 20-25 minutes. It’s ready when the cheese is golden and bubbly.
- Serve: Let the dish cool for a few minutes. Garnish with fresh parsley before serving. Enjoy!
How to Serve
This bake is a meal on its own. You can serve it hot from the oven. For a complete meal, pair it with a light side dish like a salad or some crusty bread.
Storage, Reheating, and Make-Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Let the dish cool completely before putting it away to prevent it from getting soggy.
- Reheating: For best results, reheat leftovers in the oven. Preheat to 350°F (175°C), cover the dish with foil, and bake for 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes.
- Make-Ahead: You can prepare the entire casserole (up to the baking step) up to a day in advance. Cover it tightly and store it in the refrigerator. When you’re ready to eat, let it sit on the counter for 20 minutes before baking as usual. You may need to add a few extra minutes to the baking time.
Special Tips
- Don’t Overcook: The tortellini will continue to cook in the oven. Cook it only until al dente on the stovetop.
- Smooth Sauce: To avoid lumps, make sure to whisk the flour into the butter and gradually add the milk.
- Blanch the Broccoli: Blanching the broccoli in the boiling pasta water for just 2 minutes keeps it bright green and tender.
- Cheesy Crust: For a truly golden, bubbly crust, make sure your oven is preheated to the correct temperature.
Variations
This recipe is very flexible. Here are some fun ways to change it up.
- Add protein: Stir in cooked chicken, crumbled sausage, or even shrimp.
- Use different pasta: Try spinach tortellini, or another filled pasta like ravioli.
- Mix in more vegetables: Add sautéed mushrooms, wilted spinach, or peas for more flavor and nutrients.
- Try different cheeses: Use a blend of cheddar and mozzarella. Or, for a nutty flavor, try Gruyère or Fontina.
Side Dishes
Pair this creamy bake with something fresh and simple.
- Garlic Bread: The crunchy, buttery bread is perfect for soaking up the extra sauce.
- Caesar Salad: A crisp Caesar salad provides a light and refreshing contrast to the rich pasta.
- Roasted Vegetables: Roasting carrots, bell peppers, or zucchini brings out their natural sweetness, a nice balance to the cheesy bake.
Common Mistakes
- Overcooking the tortellini before baking. It will become mushy in the oven.
- Not draining the pasta and broccoli well. This can make the sauce watery.
- Having a lumpy sauce. Always whisk continuously when adding the milk.
- Overbaking. The sauce can dry out and the cheese can burn.
FAQ
Can I use frozen broccoli instead of fresh?
Yes, absolutely! Frozen broccoli works great. You don’t need to blanch it. Just add the frozen florets directly to the boiling tortellini water for the last 2-3 minutes of cooking. Be sure to drain everything really well to prevent a watery casserole. This is a great tip for busy cooks who want a quick meal.
How do I prevent the sauce from being too thick?
The key is to add the milk or half-and-half slowly while whisking constantly. If the sauce gets too thick while it’s cooking, you can add a little more milk a tablespoon at a time until it reaches the right consistency. Taking the sauce off the heat as soon as it’s thick enough also helps.
What’s the best way to make this ahead of time?
You can do almost all the prep work in advance. Prepare the tortellini, broccoli, and cream sauce as instructed, and mix them together. Pour the mixture into your casserole dish. Then, cover it tightly with plastic wrap or aluminum foil and pop it in the fridge for up to 24 hours. When you’re ready to bake, take the dish out of the fridge and let it sit on the counter for about 20 minutes. Then, bake as directed, but you might need to add an extra 5-10 minutes of baking time to make sure it’s heated all the way through.
Can I use a different kind of cheese?
Yes, feel free to experiment with the cheese! While mozzarella and Parmesan are classic choices that melt beautifully and provide great flavor, you can also use other cheeses. Try cheddar, Gruyère, or provolone for a different taste. A mix of different cheeses can add a lot of depth to the dish.
How do I make this dish gluten-free?
To make a gluten-free version, simply use gluten-free tortellini. For the sauce, use a gluten-free all-purpose flour blend or cornstarch as a thickener. Make sure all your ingredients, especially pre-shredded cheese, are certified gluten-free to avoid cross-contamination.
Conclusion
This cheesy tortellini and broccoli bake is a fantastic meal. It’s a comforting, cheesy, and versatile dish that’s simple to prepare and loved by all. The combination of tender tortellini, fresh broccoli, and a rich, creamy sauce makes for a satisfying meal. It’s perfect for a busy weeknight or a special gathering. The recipe is also very forgiving, allowing you to customize it with different proteins or vegetables. With these tips and tricks, you’re ready to create a perfect casserole that will bring everyone to the table. Enjoy!
Recipe Card
| Creamy Broccoli Tortellini Bake | ||
| Yield: 4-6 servings | Prep Time: 15 minutes | Cook Time: 25 minutes |
Description: A simple, comforting, and delicious casserole featuring cheese tortellini and fresh broccoli in a rich, creamy, cheesy sauce.
Ingredients
- 16 oz cheese tortellini (fresh or frozen)
- 4 cups broccoli florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk or half-and-half
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp garlic powder
- ¼ tsp ground nutmeg (optional)
- Salt and pepper to taste
- ½ cup breadcrumbs (optional, for topping)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente. During the last 2 minutes, add the broccoli. Drain well.
- In a large skillet, melt butter over medium heat. Whisk in flour for 2 minutes to create a roux. Gradually whisk in milk until the sauce is smooth and thickened (about 5 minutes).
- Remove from heat. Stir in Parmesan, garlic powder, nutmeg, salt, and pepper.
- In a large bowl, combine the tortellini, broccoli, and sauce. Pour into a greased 9×13-inch casserole dish.
- Sprinkle with mozzarella and breadcrumbs (if using).
- Bake for 20-25 minutes, until golden and bubbly.
- Let cool slightly, garnish with parsley, and serve hot.
