Roasted Red Pepper Tortellini Bake

When it comes to comfort food that’s both hearty and bursting with flavor, this Roasted Red Pepper Tortellini Bake checks all the boxes. Creamy, cheesy, and packed with tender shredded chicken and sweet roasted red peppers, it’s a one-dish wonder that’s perfect for weeknight dinners or feeding a crowd. The blend of ricotta, mozzarella, and parmesan cheeses creates a luscious sauce that clings to every bite of pillowy tortellini, while the Italian herbs and garlic powder add just the right touch of savory depth. Whether you’re a fan of pasta bakes or just looking for a new way to enjoy tortellini, this recipe will quickly become a staple in your rotation.

Why I Love This Recipe

There’s something so satisfying about a baked pasta dish that combines ease and elegance, and this Roasted Red Pepper Tortellini Bake does just that. It’s a perfect balance of creamy and cheesy without being too heavy, thanks to the ricotta cheese that adds a light, fluffy texture. The roasted red peppers bring a subtle sweetness and vibrant color, making the dish as beautiful as it is delicious. Plus, it’s incredibly versatile—you can swap out the chicken for veggies or add extra spices to suit your taste. And best of all, it’s a one-pan meal that comes together in under an hour, making it ideal for busy nights or meal prepping for the week ahead.

Shopping List

• 12 ounces cheese tortellini (fresh or frozen)
• 2 cups roasted red peppers, sliced (jarred or homemade)
• 1 cup cooked chicken, shredded (rotisserie or leftovers work great)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Hardware & Gadgets

• Baking dish (around 9×9 inches or similar size) – perfect for even cooking and cheesy browning
• Large pot – to boil tortellini
• Mixing bowl – for combining ingredients
• Wooden spoon or spatula – gentle mixing without breaking the tortellini
• Grater – for fresh parmesan cheese
• Colander – to drain tortellini

Roasted Red Pepper Tortellini Bake: From Prep to Plate

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. This usually takes about 3-5 minutes for fresh tortellini. Drain the tortellini and drizzle with olive oil to prevent sticking. Set aside.

Step 2: Prepare the Chicken and Peppers

If your chicken isn’t already cooked, poach or bake it until fully cooked, then shred it finely. Use rotisserie chicken for a time-saving shortcut. Slice your roasted red peppers into strips or bite-sized pieces.

Step 3: Mix the Cheese and Herbs

In a large mixing bowl, combine ricotta cheese, 3/4 cup shredded mozzarella, grated parmesan, garlic powder, dried basil, dried oregano, salt, and pepper. Stir until smooth and well combined.

Step 4: Combine All Ingredients

Add the cooked tortellini, shredded chicken, and roasted red peppers to the cheese mixture. Gently fold everything together, ensuring the tortellini are evenly coated with the creamy cheese and herbs.

Step 5: Assemble and Bake

Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil. Transfer the tortellini mixture into the dish and smooth the top. Sprinkle the remaining mozzarella cheese evenly over the casserole.

Step 6: Bake Until Bubbly and Golden

Bake uncovered for 20-25 minutes or until the cheese is melted, bubbly, and golden brown on top. You can switch to broil for the last 2-3 minutes for an extra golden crust—just watch it closely to avoid burning.

Step 7: Serve and Enjoy

Let the bake cool for a few minutes before serving. This dish pairs beautifully with a simple green salad or garlic bread for a complete meal. For a twist, try pairing it with the Roasted Red Pepper Alfredo Tortellini for more creamy pasta inspiration.

Season-by-Season Upgrades

• Spring: Add fresh spinach or peas for a pop of green and freshness.
• Summer: Toss in grilled zucchini or fresh basil leaves for a vibrant flavor boost.
• Fall: Incorporate roasted butternut squash or caramelized onions for warm, earthy notes.
• Winter: Stir in sautéed mushrooms or kale for a hearty, comforting twist.

Avoid These Mistakes

• Overcooking the tortellini: Cook until just al dente to avoid mushy pasta after baking.
• Using watery roasted peppers: Drain jarred peppers well to prevent a soggy casserole.
• Skipping the olive oil toss: This step keeps tortellini from sticking together before baking.
• Overbaking: Watch the bake closely in the last few minutes to avoid drying out the cheese.

Leftovers & Meal Prep

This Roasted Red Pepper Tortellini Bake stores wonderfully in an airtight container in the fridge for up to 3 days. Reheat leftovers in the oven at 350°F (175°C) to retain crispness, or microwave with a splash of water to keep it moist. You can also portion it out into single servings for easy grab-and-go lunches. For meal prep, assemble the bake a day ahead, cover tightly, and bake right before serving to save time on busy nights.

Reader Questions

Can I make this dish vegetarian?

Absolutely! Simply omit the shredded chicken and consider adding extra vegetables like spinach, mushrooms, or artichokes to keep it hearty and flavorful.

What’s the best way to roast red peppers at home?

You can roast red peppers over an open flame on your stovetop, under the broiler, or on a grill until the skin is charred and blistered. Then, place them in a covered bowl or sealed plastic bag to steam for 10 minutes before peeling off the skins.

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works great. Just cook it according to package directions until al dente, then proceed with the recipe as usual.

Is there a way to make this dish creamier?

For an even creamier texture, stir in a half cup of heavy cream or a dollop of mascarpone cheese into the ricotta mixture before combining with the tortellini.

Don’t Miss These

• Creamy Pesto Spinach Tortellini Bake – A vibrant, herbaceous alternative packed with fresh greens.
• Creamy Garlic Shrimp Tortellini – For seafood lovers looking to switch things up with succulent shrimp.

Next Steps

Ready to elevate your pasta game? Gather your ingredients and dive into making this delicious Roasted Red Pepper Tortellini Bake tonight. Once you’ve mastered this recipe, experiment with different cheeses or add-ins to create personalized variations. If you love the creamy texture and bold flavors here, be sure to check out the linked recipes for more inspiration. Whether serving for family dinners or casual gatherings, this bake is sure to impress and satisfy every time.

This Roasted Red Pepper Tortellini Bake is a shining example of how simple ingredients come together to make something truly special on your dinner table. It’s easy to prepare, packed with flavor, and versatile enough to tweak according to your mood or the season. Give it a try and watch it become a fast favorite in your home!

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Roasted Red Pepper Tortellini Bake

This Roasted Red Pepper Tortellini Bake is creamy, cheesy, and packed with tender chicken and sweet roasted peppers for a comforting, flavorful meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces cheese tortellini fresh or frozen
• 2 cups roasted red peppers sliced, jarred or homemade
• 1 cup cooked chicken shredded, rotisserie or leftovers
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup parmesan cheese grated
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 tablespoon olive oil

Equipment

• Baking dish (around 9x9 inches or similar size)
• Large pot
• Mixing bowl
• Wooden spoon or spatula
• Grater
• Colander

Method

 

1. Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and drizzle with olive oil to prevent sticking. Set aside.
2. If chicken is not cooked, poach or bake until fully cooked, then shred finely. Slice roasted red peppers into strips or bite-sized pieces.
3. In a large mixing bowl, combine ricotta cheese, 3/4 cup shredded mozzarella, grated parmesan, garlic powder, dried basil, dried oregano, salt, and pepper. Stir until smooth and well combined.
4. Add the cooked tortellini, shredded chicken, and roasted red peppers to the cheese mixture. Gently fold together ensuring tortellini are evenly coated.
5. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Transfer tortellini mixture into the dish and smooth the top. Sprinkle remaining mozzarella cheese evenly over the casserole.
6. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and golden brown. Optional: broil for last 2-3 minutes for extra golden crust, watching closely.
7. Let cool for a few minutes before serving. Enjoy with a green salad or garlic bread.

Notes

• Do not overcook the tortellini to avoid mushy texture after baking.
• Drain jarred roasted peppers well to prevent soggy casserole.
• Toss cooked tortellini with olive oil to keep them from sticking before baking.
• Watch closely during the last minutes of baking to avoid drying out the cheese.
• For a creamier dish, add 1/2 cup heavy cream or mascarpone to the cheese mixture.