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Cheesy tortellini and broccoli pasta bake served fresh from the oven
Isaac blogger

Cheesy Tortellini and Broccoli Bake

A cozy, creamy cheesy tortellini and broccoli bake made with tender tortellini, fresh broccoli, and a rich homemade sauce. This easy baked pasta casserole is perfect for busy weeknights, potlucks, or comforting family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner / Main Course
Cuisine: American, Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Tortellini & Broccoli
  • 16 ounces cheese tortellini (fresh or frozen)
  • 4 cups broccoli florets
  • Creamy Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk or half-and-half
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Topping
  • 1 cup shredded mozzarella cheese
  • ½ cup breadcrumbs (optional)
  • 2 tablespoons melted butter if using breadcrumbs
  • 2 tablespoons chopped parsley (optional garnish)

Method
 

  1. Before You Begin:
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat the oven to 375°F (190°C).
  4. Bring a pot of salted water to a gentle boil. Cook tortellini according to package directions until just tender. Add broccoli during the last 1–2 minutes. Drain well.
  5. In a skillet over medium heat, melt butter. Whisk in flour and cook 1–2 minutes until smooth.
  6. Slowly whisk in milk, stirring constantly, and cook 4–5 minutes until slightly thickened.
  7. Remove from heat and stir in Parmesan, garlic powder, nutmeg (if using), salt, and pepper.
  8. Gently combine tortellini and broccoli with the sauce. Transfer to a lightly greased baking dish.
  9. Sprinkle mozzarella over the top. Add breadcrumb topping if using.
  10. Bake for 20–25 minutes, or until the top is lightly golden and the edges are bubbling.
  11. Let rest for 5 minutes before serving.

Notes

  • Serve hot after baking; refrigerate leftovers promptly after cooling.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in short intervals, stirring between each, until heated through and steaming.
  • Casserole may be assembled, covered, and refrigerated up to 24 hours before baking.
  • Freeze baked or unbaked casserole up to 2 months; thaw overnight in the refrigerator before reheating or baking.
  • If sauce thickens during storage, add a small splash of milk while reheating and stir gently.