Creamy Roasted Red Pepper Tortellini Bake
I wasn’t planning on sharing this one when I first made it—it was one of those “let’s use what’s in the fridge” kind of nights. But after one bite, I knew I had to write it down. This tortellini bake is creamy, flavorful, and has that nostalgic baked pasta feel, but with a little twist thanks to the roasted red pepper sauce.
The base is blended cottage cheese, ricotta, roasted red peppers, and a few simple seasonings. Toss it with cheese tortellini, sprinkle on some shredded mozzarella, and bake until bubbly. That’s it. Nothing fancy, just real ingredients and really good flavor.
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Recipe Tips
Don’t skip blending the sauce: It only takes a minute but makes everything velvety and smooth. The combo of red peppers, ricotta, and cottage cheese is so creamy without being heavy.
You can use spinach or skip it: I’ve added chopped spinach or kale when I had it around. Totally optional but a great way to sneak in some greens.
Broil at the end for that golden top: It makes the cheese on top a little crisp and melty in the best way. Just watch closely—broilers are sneaky.
Great for leftovers: This holds up really well in the fridge, and honestly, it might taste even better the next day.
Ingredient Swaps: No ricotta ?Use all cottage cheese or sub with Greek yogurt if that’s what you have. More spice ? Add a pinch of cayenne or an extra dash of red pepper flakes. Need protein ? Stir in cooked chicken, ground turkey, or white beans. Dairy-free ? Use dairy-free versions of the cheeses and skip the Parmesan if needed. Add veggies ? Zucchini, mushrooms, or even broccoli would work well here too.
Store: Keep in the fridge in a sealed container for up to 4 days.
Reheat: Pop it in the oven at 350°F for 10 minutes, or microwave until warm. Add a splash of milk or broth if it needs a little moisture.
Freeze: Freeze before baking (if using shelf-stable ingredients). Thaw overnight and bake as usual.
More One Pot Recipes:
Creamy Roasted Red Pepper Tortellini Bake
Ingredients
- 24 oz cheese tortellini
- 12 oz roasted red peppers drained
- ¾ cup ricotta cheese
- ½ cup cottage cheese blended smooth
- ½ cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 tsp garlic powder
- ½ tsp dried basil
- ½ tsp red pepper flakes
- 1 cup fresh spinach
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F
- Cook tortellini according to package instructions and drain
- In a blender, combine roasted red peppers, ricotta, cottage cheese, Parmesan, garlic powder, basil, and a pinch of salt and pepper until smooth
- In a large bowl, toss cooked tortellini with the red pepper sauce and spinach (if using)
- Transfer to a casserole dish and sprinkle with shredded mozzarella
- Bake for 15-20 minutes until bubbly and golden on top
- Change oven to broil to 550F and broil for 2 minutes (keep a close eye on it)
- Serve warm and enjoy!
