This recipe for Baked Tortellini Alfredo will change the way you think about freezer cooking! If you’re pasta fans, this is about to become one of your family’s new favorites. 
The first time we attempted a baked tortellini freezer meal, we didn’t get the flavors right and it was a bit of a miss, but we were not deterred. We could see right away the potential to create a delicious meal that was quick and easy to make.
Enter our experiment phase. We tried many variations of our original tortellini bake and finally found the winner.
This Baked Tortellini Alfredo can be made ahead as a freezer meal and doesn’t require you to pre-cook the noodles. (read that again if you missed the significance – no boiling water, cooking noodles, draining noodles, extra pot, and strainer to clean!)
There are also many variations you can make to this recipe so you’re able to choose the flavors you know your family will like best. Depending on what you decide to mix in, this can also be a vegetarian freezer meal. 
Baked Tortellini Alfredo Recipe:
- 1 lb. cheese tortellini (we like the tri-color rainbow one)
- 2 jars Alfredo sauce (I use Classico because I like to use their jars like mason jars afterward!)
- 1/2 – 1 cup of your chosen mix-ins* (in these pictures, I used sliced mushrooms and frozen peas)
- 1 cup shredded Mozza cheese
- 1/4 cup shaved or shredded Parmesan cheese
*Examples of mix-ins:
- cooked cubed chicken and 2 Tbsp. of pesto
- sliced mushrooms and frozen peas
- crumbled bacon and sundried tomatoes
- sundried tomatoes and artichoke hearts
- browned Italian sausage
The nice thing about this recipe is that you don’t have to boil the pasta. It cooks right in the dish.
Assembly instructions:
- Add everything except the Parmesan to a 9×13 baking dish or casserole dish. Stir. If you prefer to save space in your freezer, you can add it to a large resealable freezer bag and squish it to combine.
- Top with the Parmesan.
- Cover with two layers of aluminum foil, one that is directly on top of the pasta so there isn’t as much air in the container.
- Freeze.
Cooking instructions:
- Remove from freezer.
- Bake at 375° for 30-40 minutes or one hour if still frozen. If frozen, remove foil for the last 10 minutes of bake time.
You can see me make this and two other tortellini freezer meals on video here.
Other pasta freezer meals you may like:
- Chicken and Spinach Penne Alfredo
- Make-Ahead Mac and Cheese
- Tuna Noodle Casserole
- Pastitcio Baked Pasta
- Crock Pot Pizza Casserole
- 1 lb. cheese tortellini
- 2 jars Alfredo sauce
- 1/2 - 1 cup your choice of mix-ins*
- 1 cup shredded mozzarella cheese
- 1/4 cup shaved or shredded Parmesan cheese
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Add everything except the Parmesan to a 9x13 baking dish or casserole dish. Stir. If you prefer to save space in your freezer, you can add it to a large resealable freezer bag and squish it to combine.
-
Top with the Parmesan.
-
Cover with two layers of aluminum foil, one that is directly on top of the pasta so there isn't as much air in the container.
-
Freeze.
-
Remove from freezer.
-
Bake at 375° for 30-40 minutes or one hour if still frozen. If frozen, remove foil for the last 10 minutes of bake time.
*examples of mix-in options: cooked cubed chicken and 2 Tbsp. of pesto, sliced mushrooms and frozen peas, crumbled bacon and sundried tomatoes, sundried tomatoes and artichoke hearts
This recipe includes everything needed for a balanced meal. It’s so nice to be able to have supper all ready to go. Just pull it out of the freezer and put it in the oven and it’s ready to go.
Cooking instructions:
*Note: If you’re making this ahead to freeze it, I suggest cooking the pasta to slightly underdone.
I know the pictures don’t make it look like the prettiest dish ever. It’s not. But it is loaded with flavour and it is an easy meal that will soon become a family staple. The combination of the pesto and Alfredo create a unique taste. Give it a try!
On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.
