Cheese Tortellini Alfredo

Tip: If you want to freeze this recipe, either freeze the Alfredo sauce on its own (instructions below) or make the baked variation of cheese tortellini Alfredo, with a few adjustments as follows:

Store: Allow the cheese tortellini Alfredo to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 2-3 days.

Reheat: If frozen, thaw overnight in the refrigerator, then gently reheat on the stovetop or in the oven. Stir in a splash of milk or cream if the sauce thickens.

Freeze: For the baked version, assemble the dish as usual, but hold off on adding the breadcrumb topping. Allow the sauce and tortellini to cool completely, then transfer the mixture into a freezer-safe dish. Cover it tightly first with plastic wrap and then with a layer of aluminum foil to prevent freezer burn. Freeze until solid. When ready to cook, thaw overnight in the refrigerator, add the breadcrumb topping, and bake as instructed. If the sauce seems too thick after thawing, stir in a little extra milk or cream to restore its creaminess.

To freeze just the homemade Alfredo sauce, let it cool completely before transferring it to an airtight, freezer-safe container or a resealable freezer bag. If you use a freezer bag, lay it flat to save space. The sauce can be frozen for up to 2-3 months.

Because Alfredo sauce is cream-based, it’s important to reheat it gently to maintain the best possible texture.

When you’re ready to use the sauce, thaw it in the refrigerator overnight. Once thawed, reheat it slowly in a saucepan over low heat, whisking frequently to prevent the sauce from separating or becoming grainy. If the sauce appears too thick, stir in a little extra milk or cream while reheating to smooth it out and restore its creamy consistency.

Be patient and avoid high heat, as this can cause the dairy to curdle.

To make this Cheese Tortellini Alfredo into a baked dish, start by preparing the tortellini and Alfredo sauce as you normally would. Boil the tortellini in salted water according to the package instructions, and while it’s cooking, make the creamy Alfredo sauce by melting butter in a skillet and cooking the garlic until fragrant. Whisk in the flour to create a roux, then slowly whisk in the milk and heavy cream until thickened. Stir in the nutmeg, Parmesan, salt, and pepper until everything is well combined.

Once the tortellini is cooked and the sauce is ready, toss the tortellini with the sauce until it’s fully coated. If you’d like to add extra ingredients like cooked chicken, bacon, or vegetables, now is the time to mix them in. Transfer everything to a lightly greased baking dish, spreading it evenly.

To give the baked tortellini a crispy, golden top, mix together panko breadcrumbs with grated Parmesan and melted butter. Sprinkle this mixture over the top of the tortellini. Place the dish in a preheated oven at 375°F and bake for about 20-25 minutes, until the sauce is bubbling and the top is golden. If you want extra crispiness, you can broil the top for a minute or two, but watch carefully to prevent burning. Let it cool for a few minutes before serving.