Baked Sundried Tomato Tortellini

There are some dinners that feel like a warm hug the moment they come out of the oven, and this Baked Sundried Tomato Tortellini is definitely one of them.

I made this on a weekend when I wanted something comforting without spending the entire afternoon in the kitchen. I had a package of cheese tortellini waiting in the refrigerator and a jar of sun-dried tomatoes in the pantry, and suddenly dinner started coming together.

As the sauce simmered, the kitchen filled with the smell of garlic, tomatoes, and Italian herbs. Then came the cheese.

Once that bubbling, golden layer of mozzarella and Parmesan appeared on top, everyone seemed to find a reason to wander into the kitchen.

That was the moment I knew this recipe was going to become a regular.

It’s creamy, saucy, cheesy, and packed with the concentrated sweet-tangy flavor of sun-dried tomatoes. Best of all, it feels like a special Italian-inspired dinner while being simple enough for a busy weeknight.

Why You’ll Love This Baked Tortellini

• Incredibly comforting: Tender cheese tortellini baked in a rich tomato sauce.
• Packed with flavor: Sun-dried tomatoes add a concentrated savory-sweet tomato flavor.
• Extra cheesy: Mozzarella and Parmesan create a bubbly, golden topping.
• Easy enough for weeknights: The sauce comes together quickly.
• Family-friendly: It’s cheesy, familiar, and easy to make mild.
• Great for leftovers: It reheats beautifully for lunch the next day.
• Easy to customize: Add spinach, mushrooms, chicken, sausage, or extra herbs.

Ingredients

For the Sauce

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup chicken or vegetable broth
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes, optional
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Tortellini

• 1 package (about 19 ounces) fresh cheese tortellini
• 2 cups shredded mozzarella, divided
• 1/2 cup freshly grated Parmesan

For Garnishing

• 1/4 cup fresh basil, chopped
• Extra Parmesan, optional
• A drizzle of olive oil, optional

Fresh cheese tortellini works particularly well here because it can cook directly in the simmering sauce before the whole dish goes into the oven.

How to Make Baked Sundried Tomato Tortellini

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

If you have an oven-safe skillet large enough to hold everything, you can also prepare the sauce there and then transfer the mixture to the baking dish.

2. Sauté the Onion

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and cook for about 5–7 minutes, stirring occasionally, until softened and translucent.

Don’t rush this step. Letting the onion soften slowly gives the sauce a much better flavor.

3. Add the Garlic

Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.

Be careful not to let it brown too much.

There’s something about garlic hitting warm olive oil that immediately makes the kitchen smell like dinner is going to be good.

4. Build the Tomato Sauce

Add the crushed tomatoes and broth.

Then stir in:

• Sun-dried tomatoes
• Oregano
• Basil
• Red pepper flakes
• Salt
• Black pepper

Bring the mixture to a gentle simmer.

Reduce the heat and let it cook for about 10 minutes, stirring occasionally.

This short simmer gives the sun-dried tomatoes time to mingle with the tomato sauce and herbs.

5. Add the Tortellini

Gently stir the fresh tortellini directly into the simmering sauce.

Make sure each piece is coated.

Let it cook gently for a few minutes according to the texture of your particular fresh tortellini. You don’t want to fully overcook it at this stage because it will continue cooking in the oven.

Remove the skillet from the heat.

6. Add Some Cheese to the Sauce

Stir 1 cup of the mozzarella into the tortellini mixture.

This gives the inside of the bake a lovely cheesy texture rather than putting all the cheese only on top.

7. Transfer to the Baking Dish

Pour the tortellini mixture into your prepared baking dish.

Spread it out evenly.

Sprinkle the remaining mozzarella over the top, followed by the Parmesan.

Try to cover the surface fairly evenly so you get those beautiful golden, cheesy bites all the way across the dish.

8. Bake

Place the dish in the oven and bake for 20–25 minutes.

You’re looking for:

• Bubbling sauce around the edges
• Melted mozzarella
• Lightly golden cheese on top
• Tortellini that is tender but not mushy

If you want an extra-deep golden top, switch the oven to broil for about 1 minute at the end.

Watch it closely—cheese can go from golden to burnt very quickly.

9. Let It Rest

This little step makes a bigger difference than you might expect.

Remove the tortellini from the oven and let it rest for 5–10 minutes before serving.

The sauce thickens slightly during this time, making it much easier to scoop and serve.

Finish with fresh basil and a little extra Parmesan.

Then dig in.

The Secret to Really Good Sun-Dried Tomato Tortellini

The sun-dried tomatoes are the star here.

I recommend using oil-packed sun-dried tomatoes rather than dry-packed ones. They’re tender, intensely flavorful, and easy to slice into the sauce.

And if your sun-dried tomatoes are packed in good olive oil, don’t throw that oil away without thinking twice.

A small drizzle can add wonderful flavor to other pasta sauces, salad dressings, roasted vegetables, or marinades.

Should I Use Fresh or Frozen Tortellini?

I prefer fresh cheese tortellini for this recipe because it cooks quickly and has a tender texture.

Frozen tortellini can work too. You may need to adjust the cooking time slightly to make sure the pasta cooks completely.

Don’t simply assume every tortellini package will behave exactly the same way—check the package directions and use the texture of the pasta as your guide.

Easy Add-Ins

This recipe is delicious exactly as written, but it’s also a wonderful starting point.

Add Spinach

Stir 2–3 handfuls of fresh baby spinach into the hot sauce before adding the tortellini.

The spinach wilts quickly and pairs beautifully with sun-dried tomatoes.

Add Mushrooms

Sauté sliced mushrooms with the onions until golden before adding the garlic.

Add Chicken

Stir in cooked shredded or chopped chicken for a heartier dinner.

Rotisserie chicken makes this especially easy.

Add Italian Sausage

Brown Italian sausage separately, drain any excess fat, and stir it into the tortellini mixture.

Use mild sausage for a family-friendly version or spicy sausage for extra heat.

Add Artichokes

Chopped marinated artichoke hearts make a wonderful Mediterranean-style addition.

Make It Spicy

Increase the red pepper flakes or add a pinch of crushed chili flakes.

What to Serve With Baked Sundried Tomato Tortellini

Because this dish is rich and cheesy, I love serving it with something fresh on the side.

Try:

• Simple green salad
• Arugula salad with lemon
• Garlic bread
• Roasted zucchini
• Steamed broccoli
• Green beans
• Roasted asparagus
• Italian-style chopped salad

A crisp green salad with a simple lemony dressing is probably my favorite pairing. The freshness balances the rich cheese and tomato sauce beautifully.

Make-Ahead Instructions

This is a great recipe to prepare ahead of time.

Assemble the tortellini bake, cover it tightly, and refrigerate it until you’re ready to bake.

Because the dish starts cold, you’ll need to allow a little extra baking time.

I recommend taking it out of the refrigerator while the oven preheats rather than putting a very cold baking dish straight into a hot oven, particularly if your dish is made of glass.

How to Store Leftovers

Let leftovers cool and transfer them to an airtight container.

Refrigerate for up to 4 days.

When you’re ready to reheat, microwave individual portions until hot, or cover the baking dish with foil and warm it in a 350°F oven for about 15–20 minutes.

The sauce may thicken slightly after refrigeration, so a small splash of broth or water can help loosen it during reheating.

Can You Freeze Baked Tortellini?

Yes.

Allow the dish to cool completely, then portion it into freezer-safe containers.

Freeze for up to about 3 months.

For best results, thaw overnight in the refrigerator before reheating.

My Best Tips

Don’t drown the tortellini

You want plenty of sauce, but the final dish shouldn’t be soupy.

The sauce will loosen slightly as the tortellini cooks and then thicken as the casserole rests.

Don’t overcook the tortellini before baking

Remember that the tortellini gets additional cooking time in the oven.

Use freshly grated Parmesan

It melts more smoothly and gives the topping a wonderful savory flavor.

Let the bake rest

Those 5–10 minutes after baking really help the sauce settle.

Add fresh basil at the end

Dried basil gives the sauce a nice background flavor, but fresh basil at the end adds brightness that makes the whole dish taste fresher.

Frequently Asked Questions

Can I use frozen tortellini?

Yes. Frozen tortellini can be used, although you may need to adjust the cooking time. Follow the package directions and make sure the tortellini is tender before serving.

Can I use ravioli instead?

Absolutely.

Cheese ravioli makes a great substitute. Just keep in mind that the size and cooking time may be different.

Can I make this vegetarian?

Yes.

Use vegetable broth instead of chicken broth. The rest of the basic recipe is vegetarian-friendly.

Can I make it gluten-free?

Yes. Use gluten-free tortellini and verify that your broth, sun-dried tomatoes, and other packaged ingredients are gluten-free.

How do I make it creamier?

For a creamier version, stir 1/2 cup heavy cream or 4 ounces of softened cream cheese into the tomato sauce before adding the tortellini.

You can also add a little extra Parmesan.

Can I add pesto?

Definitely.

A spoonful of basil pesto stirred into the finished sauce adds even more basil and garlic flavor.

Can I make this spicy?

Yes. Add extra red pepper flakes, or use hot Italian sausage if you’re adding sausage.

Why should I let it rest before serving?

The short resting period allows the sauce to thicken slightly and makes the tortellini easier to serve without everything sliding around the plate.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 35–45 minutes
Resting Time: 5–10 minutes
Total Time: About 1 hour
Servings: 4–6

Final Thoughts

This Baked Sundried Tomato Tortellini is exactly the kind of dinner I love having in my recipe rotation.

It isn’t fussy. It doesn’t require a long list of complicated ingredients. And yet, when you pull that bubbling dish of cheesy tortellini from the oven, it feels like you’ve made something really special.

The sun-dried tomatoes give the tomato sauce incredible depth, the garlic and herbs keep everything wonderfully savory, and that golden mozzarella-Parmesan topping makes every serving irresistible.

It’s the kind of meal where everyone says they’re only going to have a little—and then someone goes back for another scoop.

And honestly, I can’t blame them.

Creamy tomato sauce, tender cheese tortellini, intensely flavorful sun-dried tomatoes, and a bubbling blanket of cheese—this is comfort food worth gathering around the table for.