Some recipes just feel like a warm hug, and this Cheesy Tortellini and Broccoli Bake is absolutely one of them. It’s the kind of cozy, bubbling casserole you make on a busy weeknight when you want something simple—but still comforting and satisfying. Tender cheese tortellini, bright green broccoli, and a rich, creamy sauce all baked under a layer of melted mozzarella… what’s not to love?
And the best part?
It’s incredibly easy. Nothing fancy, nothing complicated. Just real, approachable comfort food your whole family will happily devour.
Whether you’re feeding kids, hosting a potluck, or needing a hands-off dinner that still tastes homemade, this casserole hits the spot every single time.
Why This Recipe Works
This cheesy tortellini bake is the kind of dish you make when you want something comforting, cozy, and incredibly satisfying without spending hours in the kitchen. It’s an easy weeknight casserole that combines everyday ingredients—tender cheese tortellini, fresh broccoli, and a creamy homemade sauce—into a warm, bubbling skillet of comfort.
This is the kind of pasta bake recipe that instantly becomes a staple because it’s flexible, flavorful, and always turns out delicious. Whether you add chicken, sausage, or extra veggies, this tortellini broccoli casserole adapts beautifully to whatever you have on hand.
And if you need a meal that feeds the whole family without any complaints, this is it. The cheesy, creamy sauce and soft tortellini make it a guaranteed hit, which is why it’s one of my favorite family-friendly casseroles.
Best of all? It checks every box for the perfect comfort food dinner—simple ingredients, minimal prep, loads of flavor, and leftovers that taste even better the next day.
Ingredients You’ll Need
Cheese Tortellini & Broccoli
- 16 oz cheese tortellini (fresh or frozen)
- 4 cups broccoli florets
Creamy Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk or half-and-half
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ¼ tsp ground nutmeg (optional, but lovely)
- Salt & pepper to taste
Topping
- 1 cup shredded mozzarella cheese
- ½ cup breadcrumbs (optional for crunch)
- 2 tbsp chopped parsley, for garnish
Step-by-Step: How to Make It
Before You Begin
Preheat and prepare your cookware as needed. Cooking and browning results may vary depending on your oven, pan, and ingredients.
Step 1 — Preheat the Oven
Preheat the oven to 375°F (190°C). Allow the oven to fully heat for more consistent results.
Step 2 — Cook the Tortellini and Broccoli
Bring a pot of salted water to a gentle boil. Add tortellini and cook until just tender, about 2–3 minutes, or according to package directions.
During the last 1–2 minutes, add broccoli florets.
Drain well and set aside to prevent excess water from thinning the sauce.
Step 3 — Make the Cream Sauce
Warm butter in a skillet over medium heat. Add flour and whisk gently for 1–2 minutes until smooth.
Slowly whisk in milk a little at a time until combined. Continue cooking, stirring often, until the sauce thickens slightly, about 4–5 minutes.
Remove from heat and stir in Parmesan, garlic powder, nutmeg (if using), salt, and pepper. Adjust seasoning to taste.
Step 4 — Combine Pasta, Broccoli, and Sauce
Gently fold tortellini and broccoli into the sauce. Mix until evenly coated.
Transfer mixture into a lightly greased baking dish.
Step 5 — Add Toppings
Sprinkle mozzarella over the top.
(Optional) Toss breadcrumbs with melted butter and add over the cheese.
Step 6 — Bake
Bake for 20–25 minutes, or until the top is lightly golden and the edges are bubbling.
Cooking times may vary depending on your oven and pan size.
Step 7 — Rest Before Serving
Remove from the oven and allow the casserole to rest for 5 minutes before serving. This helps the sauce settle and makes it easier to slice.
How to Serve It
This dish doesn’t need much—it’s hearty and satisfying on its own. But if you want to round out the meal, here are some great pairings:
- Garlic bread
- A simple green salad
- Roasted vegetables
- Caesar salad
- A crusty baguette to soak up extra sauce
Storage & Reheating
Fridge:
Store leftovers in an airtight container for up to 3 days.
Reheat in oven (best):
350°F for 15–20 minutes, covered with foil.
Microwave:
2–3 minutes for a quick lunch.
Make-ahead:
Assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking.
Helpful Tips for Perfect Results
Don’t overcook the tortellini.
It keeps cooking in the oven, so keep it firm on the stovetop.
Whisk constantly when making the sauce.
This prevents lumps and makes your sauce silky smooth.
Drain the pasta and broccoli well.
Water becomes your enemy in casseroles—it thins out the sauce.
Preheat your oven fully.
Helps the top turn golden instead of pale.
Choose flavorful cheeses.
Mozzarella melts beautifully, but mixing in Gruyère or Fontina = delicious upgrade.
Fun Variations
Add protein:
- Cooked chicken
- Italian sausage
- Rotisserie chicken
Change the pasta:
- Spinach tortellini
- Cheese ravioli
Boost the veggies:
- Spinach
- Mushrooms
- Roasted peppers
- Peas
Try new cheeses:
- Cheddar for sharpness
- Gruyère for nuttiness
- Provolone for meltiness
FAQ
Can I use frozen broccoli?
Yes! Add it directly to the boiling pasta water at the end. Drain very well.
Why is my sauce too thick?
Add an extra splash of milk and whisk until smooth.
Can I make this gluten-free?
Yes—use GF tortellini and substitute flour with cornstarch.
Can I prep this ahead?
Definitely. Assemble, cover, refrigerate up to 24 hours, then bake.
Can I use different tortellini fillings?
Absolutely—spinach, mushroom, or three-cheese tortellini are all excellent.
Conclusion
There’s something so comforting about pulling a hot, cheesy casserole out of the oven—especially one as simple and dependable as this Tortellini and Broccoli Bake. It’s the kind of recipe that becomes part of your regular dinner rotation because it feels homemade without requiring hours in the kitchen.
Creamy, cheesy, and full of cozy flavor, this dish brings everyone to the table. Make it your own with different cheeses, veggies, or proteins, and enjoy every warm, satisfying bite.
Recipe Card
Cheesy Tortellini and Broccoli Bake
A cozy, creamy, and absolutely delicious cheesy tortellini bake made with tender tortellini, fresh broccoli, and a rich homemade sauce. This easy weeknight casserole is perfect for busy dinners, potlucks, or any night you’re craving comforting pasta goodness.
Author: Isaac Blogger
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Category: Pasta, Casserole
Method: Baked
Ingredients
Tortellini & Broccoli
- 16 oz cheese tortellini (fresh or frozen)
- 4 cups broccoli florets
Creamy Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk or half-and-half
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ¼ tsp ground nutmeg (optional but wonderful)
- Salt & pepper to taste
Topping
- 1 cup shredded mozzarella cheese
- ½ cup breadcrumbs (optional, for crunch)
- 2 tbsp melted butter (if using breadcrumbs)
- 2 tbsp chopped parsley, for garnish
Instructions
Before You Begin
Preheat and prepare your cookware as needed. Cooking and browning results may vary depending on your oven, pan, and ingredients.
Step 1 — Preheat the Oven
Preheat the oven to 375°F (190°C). Allow the oven to fully heat for more consistent results.
Step 2 — Cook the Tortellini and Broccoli
Bring a pot of salted water to a gentle boil. Add tortellini and cook until just tender, about 2–3 minutes, or according to package directions.
During the last 1–2 minutes, add broccoli florets.
Drain well and set aside to prevent excess water from thinning the sauce.
Step 3 — Make the Cream Sauce
Warm butter in a skillet over medium heat. Add flour and whisk gently for 1–2 minutes until smooth.
Slowly whisk in milk a little at a time until combined. Continue cooking, stirring often, until the sauce thickens slightly, about 4–5 minutes.
Remove from heat and stir in Parmesan, garlic powder, nutmeg (if using), salt, and pepper. Adjust seasoning to taste.
Step 4 — Combine Pasta, Broccoli, and Sauce
Gently fold tortellini and broccoli into the sauce. Mix until evenly coated.
Transfer mixture into a lightly greased baking dish.
Step 5 — Add Toppings
Sprinkle mozzarella over the top.
(Optional) Toss breadcrumbs with melted butter and add over the cheese.
Step 6 — Bake
Bake for 20–25 minutes, or until the top is lightly golden and the edges are bubbling.
Cooking times may vary depending on your oven and pan size.
Step 7 — Rest Before Serving
Remove from the oven and allow the casserole to rest for 5 minutes before serving. This helps the sauce settle and makes it easier to slice.
Notes
- Don’t overcook tortellini: They continue cooking in the oven.
- Sauce too thick? Add a splash of milk.
- For extra flavor: Use a blend of cheeses—Gruyère, Fontina, or provolone.
- Breadcrumb topping: Gives the casserole a crispy, bakery-style finish.
- Add protein: Mix in cooked chicken or Italian sausage before baking.
Storage & Reheating
- Fridge: Keep leftovers up to 3 days in an airtight container.
- Reheat (best): Oven at 350°F for 15–20 minutes, covered with foil.
- Make-Ahead: Assemble fully, refrigerate up to 24 hours, then bake when ready.
Nutrition (per serving)
Approximate values — varies by ingredients.
- Calories: 480
- Protein: 22g
- Carbs: 46g
- Fat: 24g
- Sodium: 680mg
- Fiber: 3g
Nutrition values are estimates and may vary based on ingredients used.
Description
A cozy, creamy, cheesy tortellini and broccoli bake made with tender tortellini, fresh veggies, and a rich homemade sauce. This easy weeknight casserole is a comforting, family-friendly pasta bake recipe perfect for quick dinners or potluck gatherings.
