This Mozzarella Tortellini Bake is the ultimate easy weeknight dinner when you need something comforting, cheesy and guaranteed to be a family favourite.

Made with store-bought tortellini, rich vodka pasta sauce and topped with Fresco Cheese fresh mozzarella, this simple pasta bake is ready in under 30 minutes and perfect for busy school nights, sport evenings or those days when cooking feels like too much.

What I love most about this recipe is how effortless it is. There’s no chopping, no complicated prep and no fancy ingredients - just quick, realistic cooking that actually fits into real life.

This is the kind of recipe you’ll make on repeat. It’s freezer-friendly, lunchbox-friendly and perfect for feeding a hungry family without spending hours in the kitchen. If easy dinners are your thing, this one needs to be in your regular rotation.

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dinner

Italian

Yield: 6

Author: Ange Zahn

Mozzarella Tortellini Bake

A quick and easy tortellini pasta bake topped with fresh mozzarella cheese. This family-friendly dinner is ready in under 30 minutes and perfect for busy weeknights.

Prep time: 10 MinCook time: 20 MinInactive time: 5 MinTotal time: 35 Min

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Ingredients

565g family pack fresh or refrigerated tortellini (any flavour)
2 x 500ml jars pasta sauce (I used Don Antonio Tomato Vodka Sauce)
1-2 tablespoons thickened cream
Small handful fresh basil leaves
200–250g Fresco Cheese Fresh Mozzarella, sliced
Olive oil spray (for greasing dish)
Optional: cracked black pepper or chilli flakes to serve

Instructions

Preheat oven to 200°C fan-forced and lightly grease a large baking dish (approx. 28cm).
Bring a large pot of salted water to the boil. Add tortellini and cook according to packet instructions (usually 5-6 minutes).
Drain tortellini and return to the pot.
Add pasta sauce, cream and basil. Gently stir to coat the pasta evenly.
Transfer mixture to prepared baking dish and spread out evenly.
Layer sliced Fresco Cheese mozzarella over the top.
Bake for 15–20 minutes, or until cheese is melted and lightly golden.
Rest for 2 minutes, then serve hot with extra basil, garlic bread or side salad if desired.
To Bake from Fridge:
Cool and cover assembled dish with alfoil and refrigerate. Bake at 200°C fan-forced for 25–30 minutes, uncovering for the last 5 minutes to brown the cheese.

Notes

Top Tips:

Save time: Boil your water while preheating the oven to get dinner done faster.
Prep ahead: Assemble the pasta earlier in the day, refrigerate and bake when ready.
Lunchbox win: Double the batch and pack leftovers for next-day lunches.
Shortcut friendly: Store-bought tortellini and sugo make this recipe effortless.
Ingredient swap: Any pasta works just as well if you don’t have tortellini.

Nutrition Facts

Calories

448

Fat

17 g

Sat. Fat

8 g

Carbs

51 g

Fiber

6 g

Net carbs

45 g

Sugar

9 g

Protein

24 g

Sodium

1442 mg

Cholesterol

66 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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