Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 pints (about 4 cups / 600 g) cherry tomatoes
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 1 (20 oz / 567 g) package refrigerated cheese tortellini
- 2 cups (about 10 oz / 280 g) cooked chicken, shredded or diced
- 3/4 cup (180 g) basil pesto
- 1/4 cup (25 g) grated Parmesan cheese
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 2 tbsp chopped fresh basil (optional)
Do This
- 1. Heat oven to 400°F (204°C). Oil a 9 x 13-inch (3-quart) baking dish.
- 2. Roast cherry tomatoes with olive oil, salt, and pepper for 12 minutes.
- 3. Boil tortellini in salted water until just tender, 2–3 minutes; drain.
- 4. Toss tortellini with pesto, chicken, Parmesan, and roasted tomatoes (plus juices).
- 5. Spread in baking dish, top with mozzarella.
- 6. Bake 15–18 minutes until bubbling; broil 1–2 minutes to brown (optional).
- 7. Rest 5 minutes, top with basil, and serve hot.
Why You’ll Love This Recipe
- Big flavor, low effort: Store-bought tortellini and pesto do the heavy lifting.
- Perfect baked texture: Bubbling mozzarella on top, tender pasta underneath.
- Roasted tomatoes add magic: They turn sweet and jammy and mingle with the pesto.
- Weeknight-friendly: Ready in about 40 minutes with simple steps.
Grocery List
- Produce: 2 pints cherry tomatoes, fresh basil (optional), garlic (optional)
- Dairy: refrigerated cheese tortellini, low-moisture mozzarella, grated Parmesan
- Pantry: basil pesto, extra-virgin olive oil, kosher salt, black pepper
Full Ingredients
For the roasted tomatoes
- 2 pints (about 4 cups / 600 g) cherry tomatoes
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For the tortellini bake
- 1 (20 oz / 567 g) package refrigerated cheese tortellini
- Kosher salt, for the pasta water (use 1 tbsp per 4 quarts / 3.8 L water)
- 2 cups (about 10 oz / 280 g) cooked chicken, shredded or diced (rotisserie chicken works well)
- 3/4 cup (180 g) basil pesto
- 1/4 cup (25 g) grated Parmesan cheese
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
Optional finishing touches
- 2 tbsp chopped fresh basil
- 1 small clove garlic, finely grated (stir into pesto for extra punch)
- Crushed red pepper flakes, to taste
Step-by-Step Instructions
Step 1: Preheat the oven and prep the dish
Arrange a rack in the upper-middle of the oven and preheat to 400°F (204°C). Lightly coat a 9 x 13-inch (3-quart) baking dish with a little olive oil (or cooking spray). Set aside.
Step 2: Roast the cherry tomatoes until jammy
Add the cherry tomatoes to a rimmed baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat and spread into an even layer.
Roast at 400°F (204°C) for 12 minutes, until the tomatoes begin to blister and release some juice. (They don’t need to fully collapse; they’ll finish in the oven later.)
Step 3: Cook the tortellini just until tender
While the tomatoes roast, bring a large pot of water to a boil. Salt the water generously (a good guideline is 1 tbsp kosher salt per 4 quarts / 3.8 L water).
Add the refrigerated cheese tortellini and cook according to the package directions, usually 2–3 minutes, just until they float and are tender.
Drain well in a colander. Do not rinse.
Step 4: Toss everything with pesto, chicken, and roasted tomato juices
In a large mixing bowl, combine the drained tortellini, 2 cups cooked chicken, 3/4 cup pesto, and 1/4 cup grated Parmesan. If you’re using it, add 1 small grated garlic clove and/or a pinch of red pepper flakes.
Scrape in the roasted cherry tomatoes and any juices from the baking sheet (that tomato-y olive oil is flavor). Gently toss until the tortellini is evenly coated in pesto and the chicken and tomatoes are well distributed.
Step 5: Assemble and top with mozzarella
Spoon the tortellini mixture into the prepared baking dish and spread into an even layer. Sprinkle 8 oz (225 g) shredded low-moisture mozzarella evenly over the top.
Step 6: Bake until bubbling and golden
Bake uncovered at 400°F (204°C) for 15–18 minutes, until the edges are actively bubbling and the mozzarella is fully melted.
If you’d like deeper golden spots on top, switch the oven to broil and broil for 1–2 minutes, watching closely so it doesn’t scorch.
Step 7: Rest briefly, garnish, and serve
Let the baked tortellini rest for 5 minutes so the sauce settles and servings hold together better.
Sprinkle with 2 tbsp chopped fresh basil if desired, then scoop into bowls while hot. The aroma will be very herby and cheesy, with sweet roasted tomato notes.
Pro Tips
- Use low-moisture mozzarella for the best melt: Fresh mozzarella can release water and make the bake soupy.
- Don’t overcook the tortellini: Boil just until tender; it will cook a bit more in the oven.
- Capture every drop of tomato juice: Pour all the roasting-pan juices into the bowl; it loosens the pesto and adds sweetness.
- Make pesto easier to toss: If your pesto is very thick, stir in 1–2 tbsp hot pasta water before mixing (do this before draining, or scoop some out).
- Broil carefully: Mozzarella can go from golden to burnt quickly; stay by the oven for the final minute.
Variations
- Creamy pesto bake: Stir 1/2 cup (120 ml) heavy cream or 1/2 cup (120 ml) half-and-half into the pesto before tossing for a richer, silkier sauce.
- Vegetarian: Skip the chicken and add 5 oz (140 g) baby spinach (stir it in right after draining the hot tortellini to wilt), or add 1 cup (150 g) chopped roasted zucchini.
- Swap the protein: Replace chicken with 10 oz (280 g) cooked Italian sausage (crumbled) or 2 cans (5 oz each) drained tuna for a pantry-friendly option.
Storage & Make-Ahead
Refrigerator: Cool leftovers, then store in an airtight container for up to 4 days.
Reheating: Warm individual portions in the microwave (covered) in 60–90 second bursts, or reheat in a 350°F (177°C) oven for 15–20 minutes until hot. Add a small splash of water to keep it saucy if needed.
Make-ahead: Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Bake at 400°F (204°C) for 18–22 minutes (it may take a few extra minutes straight from the fridge), then broil briefly if desired.
Freezing: For best texture, this is best eaten fresh or refrigerated. If you do freeze it, freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge before reheating; note the tortellini may soften slightly.
Nutrition (per serving)
Approximate, based on 6 servings: 640 calories, 36 g protein, 55 g carbohydrates, 30 g fat, 4 g fiber, 980 mg sodium.
