Baked Tortellini al Forno with Ricotta and Mozzarella

Why You’ll Love This Recipe

• Weeknight-easy, company-worthy: minimal prep, big Italian comfort.
• Cheesy, saucy, perfectly bronzed top with creamy ricotta pockets.
• Flexible: use cheese or meat tortellini, add veggies or sausage.
• Make-ahead and freezer-friendly for stress-free dinners.

Grocery List

• Produce: 2 garlic cloves, fresh basil or flat-leaf parsley
• Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan
• Pantry: Refrigerated tortellini (cheese or meat), marinara sauce, extra-virgin olive oil, Italian seasoning, crushed red pepper flakes, kosher salt, black pepper, ground nutmeg (optional)

Full Ingredients

Pasta & Sauce

• 2 lb refrigerated tortellini (cheese or meat)
• 3 cups marinara sauce (24 oz), plus 2–3 tbsp extra if needed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves, finely minced
• 1 tsp Italian seasoning (or dried oregano)
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp kosher salt (for pasta water)

Cheeses

• 1 cup whole-milk ricotta
• 2 cups shredded low-moisture mozzarella (8 oz)
• 1/2 cup finely grated Parmesan (2 oz)

Seasonings & Garnish

• 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper (for ricotta)
• 1/8 tsp ground nutmeg (optional, but classic with ricotta)
• 2 tbsp chopped fresh basil or flat-leaf parsley, plus more for serving

Step-by-Step Instructions

Step 1: Heat the oven and prep the dish

Position a rack in the center of the oven and heat to 400°F. Lightly oil a 9×13-inch baking dish (or similar 3-quart casserole). Bring a large pot (at least 4 quarts) of water to a boil for the tortellini.

Step 2: Season the ricotta

In a small bowl, stir together the ricotta, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and the nutmeg if using. This quick seasoning wakes up the ricotta so the dollops taste luxurious, not bland. Set aside.

Step 3: Parboil the tortellini

Salt the boiling water with 1 tablespoon kosher salt. Add the tortellini and cook until just shy of tender—typically 2 minutes less than the package instructions (about 2–3 minutes for refrigerated). Drain well.

Step 4: Build a quick garlicky marinara

Return the empty pot to medium heat and add the olive oil. Add the garlic and cook, stirring, for 30 seconds until fragrant (do not brown). Stir in the marinara, Italian seasoning, and red pepper flakes. Simmer for 2 minutes to bloom the flavors.

Step 5: Sauce the pasta and assemble

Reserve about 1/2 cup of the marinara to line the baking dish. Add the drained tortellini to the pot with the remaining sauce and gently toss to coat. Spread the reserved sauce in the bottom of the baking dish. Spoon in half the sauced tortellini. Dot evenly with half the ricotta (use teaspoons or a small scoop). Sprinkle with about one-third of the mozzarella and Parmesan. Repeat with the remaining tortellini and ricotta, then finish with the remaining mozzarella and all the Parmesan on top.

Step 6: Bake until bubbling, then brown

Cover the dish tightly with foil and bake for 15 minutes. Uncover and continue baking 8–10 minutes, until the edges are bubbling. For a bronzed, spotty top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Step 7: Rest, garnish, and serve

Let the Tortellini al Forno rest 5–10 minutes so the sauce settles and the cheese firms slightly for clean scooping. Sprinkle with chopped basil or parsley and serve hot.

Pro Tips

• Undercook the tortellini by a couple minutes; it finishes in the oven and stays pleasantly plump, not mushy.
• Use low-moisture mozzarella for the best melt and browning. If your mozzarella is very moist, pat it dry before shredding.
• Love it saucy? Stir in 2–4 tablespoons of pasta cooking water or a splash of extra marinara before assembling.
• For perfectly spaced ricotta dollops, use a small cookie scoop or two teaspoons to make even mounds.
• Broil cautiously at the end—1 to 2 minutes is plenty. Keep the oven door cracked and eyes on the cheese.

Variations

• Hearty Sausage: Brown 12 oz mild Italian sausage (casings removed) in the pot before Step 4. Drain, then proceed with the garlic and marinara, stirring the sausage back in.
• Spinach-Mushroom: Sauté 8 oz sliced cremini mushrooms in 1 tbsp oil until browned; add 5 oz baby spinach to wilt. Fold into the sauced tortellini before assembling.
• Creamy Rosé: Stir 1/2 cup heavy cream into the marinara in Step 4 for a lush, pink sauce. Proceed as directed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3–4 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions 2–3 minutes, until hot. To make ahead, assemble (do not bake), cover, and refrigerate up to 24 hours; bake covered at 400°F for 20–25 minutes, then uncover 10–12 minutes (add a few extra minutes since it starts cold). To freeze, wrap the unbaked casserole tightly and freeze up to 2 months; thaw overnight in the fridge and bake as above, adding 10–15 minutes if needed.

Nutrition (per serving)

Approx. 660 calories; 30 g fat; 59 g carbohydrates; 4 g fiber; 9 g sugar; 30 g protein; 1380 mg sodium. Estimates only; actual values vary by brand and tortellini filling.