Pesto Tortellini Bake

Pesto and tortellini…two of my favorite things in one dish! This recipe makes quite a bit, perfect for leftovers for the next night!

Serves: 8

Pesto Tortellini Bake

30 minPrep Time

30 minCook Time

1 hrTotal Time

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  • 1 cup milk
  • 5 Tablespoons of butter
  • 1/2 tsp of mined garlic
  • 1/4 cup of pesto
  • 1/4 cup of grated Parmesan
  • 20 ounces of cooked tortellini
  • 1 cup of cherry tomatoes, chopped
  • 1 cup of shredded cooked shredded chicken
  • 1 can of artichoke hearts, chopped
  • 1 zucchini, chopped into small pieces
  • 1 cup of Shredded Mozzarella
  • salt and pepper to taste


  1. Preheat your oven to 350 degrees
  2. Simmer 1 cup of milk, butter, the 1/4 cup pesto and the garlic in a skillet on medium heat. Remove from skillet and stir in 1/4 cup grated Parmesan.
  3. In a 9 by 13 pan dump in your tortellini, tomatoes, chicken, artichoke hearts, zucchini, and mozzarella. Mix until combined.
  4. Pour your pesto butter sauce over the top of your tortellini and mix until everything is covered. Add salt and pepper if desired.
  5. Cook in the oven uncovered for 30 minutes

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14 Responses to “Pesto Tortellini Bake”

  1. This was delicious! I used 1/2 cup of milk but wondering if I should have used 1 cup so there would be more sauce. Some of the tortellini was hard on the top because it got so dry. Is it 1 or 1/2 cup milk and any way to prevent the noodles from hardening?

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