This Tortellini Al Forno (Bake) is one of my all time favorite pastas ever loaded with cheesy tortellini and incredibly flavorful Bolognese sauce!
Tortellini Al Forno is a MUST MAKE if you love pasta. It is hearty, comforting and the layers of cheesiness can’t be beat! I can pretty much guarantee that your whole family (you included) will go crazy for this pasta!
What is Tortellini Al Forno?
If you love Italian food as much as me, you know there are a few Italian recipe staples you need in your back pocket such as Classic Lasagna, Chicken Parmesan, Italian Meatballs, Spaghetti Bolognese, Sun-Dried Tomato Pasta, Shrimp Fettuccine, and of course, my famous Million Dollar Mac and Cheese. But did you know Tortellini Al Forno is also an Italian Staple?
Al forno is Italian food that has been baked in an oven such as pizza, bread and of course, pasta. Tortellini Al Forno is tortellini smothered in sauce then baked in the oven and this Tortellini Al Forno is perfecto!
Tortellini Al Forno Recipe
I feel like I’m breaking the rules by posting a this Tortellini al Forno casserole in August. After all, its one of the hottest months of the year but after all these grilling recipes, I am really craving some cheeeeese! And let’s be clear, this isn’t just any Tortellini Al Forno. Its not just a cheese tortellini bake, or a vegetable tortellini bake, or a marinara tortellini bake but an ooey gooey, Cheesy Bolognese Tortellini Al Forno – which means it has it all!
And as you know from my obsession with tortellini from my Chicken Tortellini Soup to my Creamy Tortellini Toscana to my Italian Pasta Recipe with Tortellini to my Creamy White Bean and Ham Tortellini Soup – tortellini makes EVERYTHING better! Tortellini will soon have your heart too (if it doesn’t already) with this Tortellini Al Forno.
I chose tortellini for this Al forno recipe because the cheesy stuffed pillows are the perfect compliment to the the texture of crisp-tender carrots, green peppers, zucchini and mushrooms, blanketed in a hearty bolognese sauce infused with Parmesan sandwiched in between two layers of mozzarella cheese, topped with more freshly grated Parmesan cheese and baked until bubbly golden perfection. Are you drooling yet?
What People are Saying About this Tortellini Al Forno Recipe
Not only did my husband, a self proclaimed pasta critic after serving a mission for the Church of Jesus Christ of Latter-Day Saints in Rome for two years, give this Cheesy Bolognese Tortellini Al Forno “5 out of 5 stars,” but a reader said the following when I first posted this recipe:
“Hey, Jen, I made this recipe yesterday for a large luncheon after church. (Actually I made it on Saturday and refrigerated it until yesterday when I baked it). I made a double batch and the only thing I changed was adding yellow squash with the zucchini. Everyone absolutely LOVED this recipe! The taste was awesome, the sauce was fabulous, and the cheesy gooeyness was incredible. Needless to say, we will be making this recipe AGAIN! Thanks so much for sharing.”
In other words, you and your family of food critics will love this pasta!
How to Make Tortellini Al Forno
This Tortellini Bake starts with a pretty typical Bolognese except with tons of flavor…
And the addition of squash…
Once you have browned your meat with your onions and carrots, then you saute your mushrooms, followed by your squash and bell peppers.
Stir in all the remaining “Bolognese ingredients” and simmer for 15 minutes for the the flavors to develop and the sauce to reduce…
Then stir in your UNCOOKED tortellini and some Parmesan cheese…
Then pour half of the Bolognese Tortellini into a 9×13 dish…
Top with a layer of mozzarella, the remaining Bolognese Tortellini then another layer of mozzarella and Parmesan and bake to golden cheesilicoiusness.
And then dig in to the hearty, cheesy, Bolognese bathed pillows of tortellini. And then you might understand why I have so many photos…
Because I just can’t get enough!!!!
Cheesy Bolognese Tortellini Bake. It will win your heart ooey gooey bite after bite after bite…
Looking for more Italian pasta recipes?
- Million Dollar Baked Penne
- One Skillet Cheesy Meaty Penne
- Skinny Fettuccine Alfredo
- Parmesan Meatballs and Orzo
- Creamy Million Dollar Macaroni and Cheese
- Easy One Pot Lasagna Soup
- One Pot, Creamy White Bean and Ham Tortellini Soup
Want to try this Cheesy Tortellini Al Forno Recipe?
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Cheesy Bolognese Tortellini Al Forno
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Ingredients
- 1 20 oz. package fresh cheese tortellini – UNCOOKED***
- 1/4 cup milk
- 2 cups freshly grated mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound lean ground beef (may use ½ sausage)
- salt and pepper
- 1/4 teaspoon red pepper flakes
- 1 yellow onion, diced
- 2 medium carrots, peeled and thinly sliced
- 8 oz. cremini mushrooms, sliced or chopped
- 1 squash, quartered and sliced
- 1 green bell pepper, chopped
- 6-8 garlic cloves, minced
- 1/2 cup water
- 1 28 oz. can crushed tomatoes in puree
- 1 15 oz. can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon dried basil
- 2 teaspoons chicken bouillon
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 whole bay leaf
Instructions
- Heat 2 tablespoons olive oil in a Dutch Oven (or very large pot) over medium high heat. Add meat and season with ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
- Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add squash, bell peppers and garlic and cook for 1 minute.
- Stir in all of the remaining “Bolognese Sauce ingredients” and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
- Meanwhile, preheat oven to 350 degrees F.
- After 15 minutes, discard bay leaf and stir in ¼ cup milk, ½ cup Parmesan and the uncooked tortellini. Stir until well combined then pour ½ of this Bolognese tortellini into a 9×13 casserole dish. Top with 1 cup mozzarella then top with remaining Bolognese tortellni followed by remaining cheeses.
- Cover tightly with foil and bake at 350 degrees for 30 minutes then remove foil and broil cheese until golden brown.
Notes
3 Cheese Buitoni Tortellini.
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Carlsbad Cravings© Original
Joanne T Ferguson says
G’day! Gorgeous, mouth watering photos! YUM!
Cheers! Joanne
Jen says
Thanks so much Joanne!
Barbara says
I think that’s why I shop at Costco, I can use lots of it and still have leftovers. I’m definitely making this recipe one of my favorite recipes, yum 🙂
Jen says
I hear ya, Costco is the best! Thanks for stopping by and enjoy the tortellini!
Jodie says
The pictures were enough to get me! This looks absolutely delicious and it might get my children and (cough) husband to eat some more veggies!
Jen says
LOL! Yes, I think it just might get them to eat some veggies! Good luck, let me know how it goes!
Meredith Elizabeth says
I wish I didn’t eat that plate of curly fries because your pictures just made me hungry for Italian food. It kind of reminds me of the “hot truck” that would swing by every morning @ 2am at Cornell… and the trip of my life to Italy in high school. I still remember the tour guide. Oh to teenage crushes. LOL Food is sealed in our memory due to the function of the olfactory nerves in our brain. I think that’s why women during pregnancy remember a lot about it because they have such sensitive sense of smell during that period. Come to find out, I read an interested blurb on the functions of our occular nerves… more than meets the *eye*! =)
Have you been to Italy. I’d love to do a missions trip there. I could “suffer” for the cause. There was a guy in Malaysia who was making gardening systems for the local orphanage… you can really turn anything into a ministry if you put your heart into it. =) Have a great weekend!
Jen says
Hi Meredith! Isn’t it amazing how food evokes memories! That is so interesting how smell is related to memory. I actually have a terrible memory and a terrible sense of smell and I had never put two and two together – until now! I have been to Italy once over a decade ago – I completely fell in love. If I had to choose a favorite of mine, it would be Florence. I would love to go back as well. I think you should pursue the mission trip there to “suffer” for the cause 🙂 You sound like a lovely person, thanks for visiting!
Kungphoo says
We are a cheese family! We like cheese on everything! The recipe looks very good and easy to follow!
Jen says
If you are a cheesy family, you will love this!!! Hope you can try it soon!
agatapokutycka says
Wow, this is awesome melted cheese out there… yum!
Jen says
Thanks! Nothing better than lots of melted cheese!
amy says
This looks delicious…cannot wait to try…I am subscribed to your email posts but have not received this post yet…I tried submitting my email again but I get told I am already subscribed…I check my junk mail routinely for missed emails and it is not going to junk either..would love to get your posts…just do not know what else to try…any suggestions???
Jen says
Hi Amy, thanks for subscribing to my email updates! I ‘m sorry there seems to be a glitch – I definitely want to troubleshoot this with you. What was the last post you received?
Emily @ AllFreeCasseroleRecipes says
This looks so good. I love that it’s so hearty and cheesy! This would be a great cold weather food, but with all of the veggies, I think it would work well in warmer months, too! Can’t wait to try this.
Jen says
Thank you so much Emily! It is definitely delicious in the winter but I can’t help eating it all year round 🙂 Let me know what you think!
Teresa says
Hey, Jen, I made this recipe yesterday for a large luncheon after church. (Actually I made it on Saturday and refrigerated it until yesterday when I baked it). I made a double batch and the only thing I changed was adding yellow squash with the zucchini. Everyone absolutely LOVED this recipe! The taste was awesome, the sauce was fabulous, and the cheesy gooeyness was incredible. Needless to say, we will be making this recipe AGAIN! Thanks so much for sharing.
Jen says
Hi Teresa, thank YOU for your fabulous comment! I feel like this is one of my “forgotten” recipes by readers, so your comment especially made my day! What a great idea to make it the night before to make Sunday so easy – yay! I am SO happy to hear that everyone loved this so much. Thank you Teresa!!
Therese says
HI Jen! Another delicious recipe! LOVED LOVED LOVED the sauce! Definitely going to make a few batches and freeze to have on hand. This dish will make a great freezer meal so I’m including it at our next freezer party. 🙂 It’s going to be a hit!! Your Passion for cooking and creating recipes has been a blessing in our home. Thank you for sharing your Gift. 🙂
Jen says
Hi Therese, I am thrilled you loved the sauce so much! I was thinking I needed to do a post just on that sauce because I love it so much too – and I think your comment just validates that so thank you :)! I am so glad you will be able to freeze it well and share at your freezer party -so fun! Thank you so much for your kind words, they make sharing so much more rewarding! xo
Rachel says
If I’m using bagged uncooked tortellini- not the refrigerated/fresh type- would adding a bit of water work or what would you try!?
Jen says
Hi Rachel, yes I think adding 1/2 cup extra water would be a good idea. Enjoy!
RB says
Is there a way to cook this in a crockpot? Maybe not the entire recipe but towards the end? I make lunch for my husbands work and I want to make this recipe but have a way to keep it warm the entire day, so I can give it to him in the morning and still have it warm by afternoon
Jen says
Hi there! I’m afraid tortellini will become mushy if kept in the crockpot. You could have everything warm and ready to go except the cheese and tortellini and then he would just need to add the tortellini and cheese and let it cook on LOW for about 15-20 minutes. I hope that helps!
Debbie says
Would you freeze it uncooked or cooked?
I need to make it a week early for a gathering later in the week! Sounds so good!
Jen says
Hi Debbie, I would freeze it uncooked, you can look at more freezer info in my lasagna recipe: https://carlsbadcravings.com/lasagna/
Ellie says
One of our go-tos. Always SO GOOD! And so much for leftovers. Crowd pleasing and perfect meal to bring over as a gift to new mom.
Jen says
Thanks for taking the time to comment Ellie! I love hearing this is a repeat favorite!
Nancy says
delicious recipe.
Jen says
Thank you Nancy!
Lynet says
I am not a squash person. What could substitute in place of it?
Jen says
Hi Lynet, you can just omit it without any problem.
Beccah says
So I know it says to use fresh ravioli but unfortunately the budget only allows frozen ravioli and I was fully prepared for it to be mushy and not that great….. but honestly it was amazing I just added the ravioli frozen and baked for 20 minutes and tested it every 10 minutes until it was thawed! I can only imagine how incredible it’ll be with fresh!!
Jen says
Yay! I am so happy it exceeded your expectations!