There’s nothing quite like tucking into a big bowl of pasta for lunch. This cheese tortelloni recipe is the perfect base for weekday comfort: fast, easy and delicious. Follow our suggestion to toss them with marinara and a sprinkle of Parmesan or get creative with your own sauce and mix-ins. Quick carby comfort awaits!
This recipe uses fresh cheese tortelloni, which cooks in just 3-5 minutes. The result is al dente pasta with a creamy cheese filling, coated in a simple marinara sauce and topped with Parmesan. It’s a satisfying meal that comes together in no time.
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Recipe details
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Ingredients
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the tortelloni and reduce heat to a simmer. Cook, stirring occasionally, until the tortelloni are al dente and floating to the top, 3-5 minutes. Drain.
- Recipe suggestion (additional ingredients not included): Pour a 12-14 oz jar of marinara into a large pan and heat over medium-high heat. Bring to a simmer, then stir in the cooked tortelloni until coated. Divide between bowls and sprinkle with Parmesan. Top with chopped fresh basil or parsley.
Recipe Tips
For best results, use a large pot to give the tortelloni plenty of room to cook evenly.
If you prefer a creamier sauce, stir in a splash of heavy cream or a pat of butter after adding the marinara.
Feel free to add cooked vegetables or protein like spinach, mushrooms or grilled chicken for a heartier meal.
FAQ
Can I use frozen tortelloni instead of fresh?
Yes, but cooking time will be longer. Follow the package instructions for frozen tortelloni, usually 6-8 minutes.
What other sauces go well with cheese tortelloni?
Besides marinara, try pesto, Alfredo or a simple butter and sage sauce. You can also toss them with olive oil and garlic.
How do I store leftover cooked tortelloni?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a little sauce or water to prevent drying.
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