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. Actually, I ended up loving this creamy tortellini bake with roasted red pepper so much that I had to share.
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, perfect for a creamy roasted red pepper pasta meal.
This post may contain affiliate links. Please read our privacy policy for details.
Recipe Tips
Don’t skip blending the sauce: It only takes a minute, but it makes everything velvety and smooth. The combo of red peppers, ricotta, and cottage cheese is so creamy without being heavy. You’ll notice the creamy texture in every bite, especially in a tortellini bake with roasted red peppers.
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. These veggies blend right into this creamy tortellini bake with roasted peppers.
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. The broiled topping adds an extra layer to your creamy roasted red pepper bake.
Great for leftovers: This holds up really well in the fridge, and honestly, it might taste even better the next day. You can easily reheat your creamy roasted pepper tortellini bake for quick meals.
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. No matter the swap, this dish stays a creamy red pepper tortellini bake.
Store: Keep in the fridge in a sealed container for up to 4 days. Storing your creamy tortellini bake with roasted pepper is simple.
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. Reheated creamy roasted red pepper tortellini is still delicious.
Freeze: Freeze before baking (if using shelf-stable ingredients). Thaw overnight and bake as usual. Freezing works well for a creamy tortellini roasted red pepper bake.
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!
