Everyone raves about this vodka sauce baked tortellini. A silky, creamy vodka sauce coats cheese tortellini, then the whole dish is baked until the cheese is melty and golden. Finish with plenty of fresh basil and grated Parmesan for pure comfort food bliss.
One more cozy recipe to send winter off on a high note.
This baked tortellini is the kind of family meal I make again and again because it’s reliably delicious. It works as a main dish with a big salad or as a hearty side alongside grilled chicken. The combination of tender cheese tortellini and a rich vodka sauce is the definition of comfort food.
If you’re familiar with my weeknight cooking, you know cheese tortellini and vodka sauce are staples around here. There’s something irresistible about vodka sauce: it’s creamier and less acidic than a straight marinara, with the added richness of cream and the savory depth of Parmesan melted into the sauce.
Bury me in a vat of vodka sauce, I always say — it’s that good.
This recipe is flexible and fast, so it’s likely to become a go-to in your rotation. Use any refrigerated tortellini you like, or bulk it up with a pound of browned ground beef or turkey. Stir in a few handfuls of baby spinach for color and extra greens, or top the finished bake with burrata for a special touch.
It’s easy enough to still enjoy in early spring — just stop once it gets too warm to run your oven.
The vodka sauce itself is simple and comes together quickly. Using tomato paste gives the sauce a concentrated tomato flavor without chunky pieces, which I prefer. I also make a quick starchy pasta water substitute to help the sauce come together smoothly — a small trick that makes a noticeable difference. Finish the sauce with heavy cream and grated Parmesan for a velvety texture.
One important note: use refrigerated tortellini. The refrigerated variety cooks perfectly in the sauce with just a few minutes in the oven, absorbing the flavors while staying tender. Stir some cheese into the sauce, sprinkle more on top, then bake until everything is bubbly and golden.
And of course, finish with extra Parmesan and fresh basil.
Bake the assembled dish until the cheese melts and bubbles and the top is lightly golden. The result is cheesy, comforting, and kid-approved — honestly, I want to eat it straight from the pan.
Baked Tortellini in Vodka Sauce
Baked Tortellini in Vodka Sauce
Ingredients
- 1 cup reserved pasta water, or the substitution listed below
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- ½ cup tomato paste
- 3 tablespoons vodka
- ⅓ cup heavy cream
- ⅓ cup finely grated Parmesan cheese, plus more for topping
- 20 ounces refrigerated cheese tortellini (or any flavor you prefer)
- 1 cup grated mozzarella cheese
- fresh basil, for topping
Instructions
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Preheat the oven to 400°F.
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To make a starchy pasta water without cooking pasta: combine 1 cup water with ½ teaspoon cornstarch and ¼ teaspoon salt. Bring to a boil, then turn off the heat and set aside.
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Melt the butter in a 10–12 inch oven-safe skillet over medium heat. Add the diced shallot and minced garlic with a big pinch of salt and pepper; cook until the shallot softens. Stir in the tomato paste and cook for about 5 minutes, until it darkens and develops flavor.
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Pour in the vodka and scrape up any browned bits from the pan. Stir in ½ to 1 cup of the reserved or makeshift pasta water. Add the heavy cream and Parmesan, stirring until the cheese melts. Taste and adjust seasoning with salt and pepper.
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Add the refrigerated tortellini to the sauce and stir to coat. Sprinkle the mozzarella and additional Parmesan over the top.
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Bake for 15–20 minutes, until the cheese is melted, bubbly, and lightly golden. Serve topped with extra Parmesan and fresh basil.
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Cheese on cheese on cheese.