💡 At a Glance
- The Dish: Fresh tortellini and savory ham baked to bubbly perfection in a rich, cheesy cream sauce.
- Time Saver: Quick and easy prep—then the oven does all the heavy lifting!
- How It’s Made: Whip up the rich cream sauce in your Thermomix®, pour it over the pasta, and bake.
Today I’m sharing my super simple recipe for Baked Tortellini alla Panna!
This cheesy tortellini bake in a rich cream sauce comes together in no time—making it the ultimate comfort food for busy weeknights.
With my easy, step-by-step guide, I’ll show you just how effortlessly you can whip up this mouthwatering Baked Tortellini alla Panna right in your Thermomix®.
What is Baked Tortellini alla Panna?
Baked Tortellini alla Panna is a cozy, comforting pasta bake featuring tender tortellini tossed in a rich, velvety cream sauce and baked in the oven until bubbly and golden brown. It’s the ultimate comfort food—quick and easy to whip up, but flavorful enough to feel a little fancy!
This Baked Tortellini alla Panna is:
- a satisfying pasta dinner that comes together in a flash.
- a delicious combo of tender tortellini, savory ham, and a rich, creamy sauce.
- perfect for anyone looking for a simple weeknight dinner that tastes like restaurant quality.
- a huge crowd-pleaser for busy families, home cooks, and anyone who loves fuss-free recipes.
- the ultimate low-effort, high-reward meal—ideal for hectic weeknights.
- a crowd-pleasing dish that’s great for sharing with family and friends.
- super easy and totally beginner-friendly.
My Top Tips for Success
Use refrigerated fresh tortellini! They cook up perfectly tender right in the bake.
Add a pinch of freshly grated nutmeg to the cream sauce for an extra cozy layer of flavor.
Have fun switching up the filling! Three-cheese, spinach and ricotta, or sausage tortellini all work wonderfully in this recipe.
Pop the casserole under the broiler right before serving to get that perfectly bubbly, crispy cheese topping.
Fresh parsley adds a lovely pop of brightness to this dish, so don’t be shy with it!
The sauce turns out extra creamy if you bring it to a gentle simmer while stirring constantly.
Feel free to customize the recipe with your favorite extra veggies!
Keep an eye on the tortellini while it bakes to get that ideal golden-brown finish.
Leftovers make a fantastic quick lunch for the next day!
Serve this baked tortellini alla panna with a simple green salad for a complete, well-balanced weeknight meal.
Can You Make This Ahead of Time?
Yes! Baked tortellini alla panna can easily be prepped ahead and stored in the fridge.
Just warm it back up before serving.
This dish also freezes surprisingly well!
Easy Recipe Variations
Swap the ham for cooked chicken for a protein-packed twist.
Toss in some fresh spinach or sun-dried tomatoes for an extra layer of flavor.
Play around with different types of cheese to mix things up!
What to Serve with Baked Tortellini
Baked tortellini alla panna pairs wonderfully with a simple green side salad or some roasted veggies.
Baked Tortellini FAQs
Ingredients for Baked Tortellini alla Panna
- 14 oz refrigerated tortellini (use your favorite filling!)
- 3.5 oz cooked ham, diced
- 1/2 cup shredded cheese
For the Sauce:
- 1 small onion
- 1 garlic clove
- 1 tbsp olive oil
- 2 cups heavy cream (or heavy whipping cream)
- 2 egg yolks
- 1 tbsp cornstarch
- 1 tsp salt
- 1 pinch black pepper
- A dash of nutmeg
- Fresh parsley, chopped
Note: You can find the exact quantities and step-by-step instructions further down in the full recipe card.
How to Make Baked Tortellini alla Panna
Prep Work:
Dice the ham into small cubes.
Spread the tortellini in a baking dish and scatter the diced ham evenly over top.
Instructions:
Preheat your oven to 400°F (or 350°F convection / 200°C (400°F)).
Peel and quarter the onion, and peel and halve the garlic. Add both to the mixing bowl and chop 5 sec / Speed 5.
Scrape down the sides of the mixing bowl with a spatula and repeat.
Add the olive oil and sauté 2 min / 120°C (250°F) / Speed 1.
Next, pour in 14 oz (400 g (approx. 14 oz)) of heavy cream and bring to a simmer for 6 min / 100°C (210°F) / Speed 1.
Meanwhile, whisk together the remaining sauce ingredients (3.5 oz / 100 g (approx. 3.5 oz) heavy cream, egg yolk, cornstarch, salt, pepper, and nutmeg) in a small bowl until completely smooth.
Once the timer goes off, pour this mixture into the mixing bowl and cook for another 6 min / 90°C (190°F) / Speed 1.
Pour the warm sauce right over the tortellini. Top with shredded cheese and a little freshly chopped parsley, then bake on the lower oven rack for 30 minutes until golden and bubbly.
Enjoy!
Note: You’ll find exact measurements and full step-by-step instructions in the recipe card below.
The total prep and cook times listed are an average.
Happy cooking!
If you loved this quick recipe for Baked Tortellini alla Panna, you’ll definitely want to check out my delicious Cauliflower Broccoli Chicken Pasta Bake! 🙂
Enjoy!
Christoph
PS: Don’t want to miss a recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave a comment and a 5-star rating below! 🙂
Baked Tortellini alla Panna
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Start cookingIngredients
- 400 g Refrigerated tortellini filling of your choice (approx. 14 oz)
- 100 g Cooked ham (approx. 3.5 oz)
- 50 g Cheese shredded (approx. 2 oz)
For the sauce:
- 1 Small onion
- 1 Garlic clove
- 15 g Olive oil (approx. 0.5 oz)
- 500 ml Heavy cream (approx. 17 fl oz)
- 2 Egg yolk
- 1 tbsp Cornstarch
- 1 tsp Salt
- 1 pinch Black pepper
- Nutmeg
- Fresh parsley chopped
Instructions
Prep:
- 100 g (approx. 3.5 oz) Cooked hamDice the ham into small cubes.
- 400 g (approx. 14 oz) Refrigerated tortellini, 100 g (approx. 3.5 oz) Cooked hamPlace the tortellini in a baking dish and scatter the diced ham evenly over the top.
Instructions:
- Preheat your oven to 200°C (400°F) top/bottom heat (or 180°C (350°F) convection).
- 1 Small onion, 1 Garlic clovePeel and quarter the onion, and peel and halve the garlic. Add both to the mixing bowl and chop for 5 sec / Speed 5. Use the spatula to scrape down the sides of the bowl, then repeat the process.
- 15 g (approx. 0.5 oz) Olive oilAdd the olive oil and sauté for 2 min / 120°C (250°F) / Speed 1.
- 500 ml (approx. 17 fl oz) Heavy creamPour in 400 g (approx. 14 oz) of heavy cream and bring to a simmer for 6 min / 100°C (210°F) / Speed 1.
- 500 ml (approx. 17 fl oz) Heavy cream, 2 Egg yolk, 1 tbsp Cornstarch, 1 tsp Salt, 1 pinch Black pepper, NutmegMeanwhile, whisk together the remaining sauce ingredients (100 g (approx. 3.5 oz) heavy cream, egg yolk, cornstarch, salt, pepper, and nutmeg) in a bowl until completely smooth. Add this mixture to the mixing bowl and cook for another 6 min / 90°C (190°F) / Speed 1.
- 400 g (approx. 14 oz) Refrigerated tortellini, 50 g (approx. 2 oz) Cheese, Fresh parsleyPour the creamy sauce over the tortellini, sprinkle with shredded cheese and a bit of chopped parsley, and bake on the lower rack for 30 minutes until bubbling and delicious.
Notes
- For a lighter version, swap out half of the heavy cream for vegetable broth or milk.
