Make-Ahead Tomato Basil Tortellini Bake

Make-Ahead Tomato Basil Tortellini Bake

Philadelphia Cooking Creme 0

"You can bake it right away or freeze it for later, but either way this cheesy tortellini bake with a creamy tomato pasta sauce and basil will be a hit."

Ingredients 1 h 20 m {{adjustedServings}} servings 620 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 73.2g
  • 24%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1436 mg
  • 57%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, mix all remaining ingredients except shredded cheese until blended.
  2. Drain pasta. Add to cream cheese mixture; mix lightly. Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly in plastic wrap. Freeze up to 3 months. Refrigerate overnight to thaw.
  3. Heat oven to 350 degrees F. Remove plastic wrap from baking dish; cover with foil. Bake 1 hour or until heated through, uncovering after 45 min.
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  • Special Extra: Garnish with 2 Tbsp. chopped fresh basil before serving.
  • Serving Suggestion: Serve this hearty main dish with a side green salad tossed with your favourite Kraft Dressing.
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Reviews 5

  1. 8 Ratings

Janet Henderson

This was easy and tasty. Plus you can add some mushrooms, chicken, sausage or little meatballs to make it even better. I like the fact you can make it ahead of time and heat it up when you want it.


good recipe we'll make it sunday and have it ready in the fridge for a weeknight meal. I've always had trouble finding the specific cooking creme the recipe calls for so this last time i dumped a small container of flavored cream cheese in and added some extra tomato sauce to think it out. Not sure if you all have this problem too but i can only find frozen cheese tortellini in 19oz and not 16oz (like the recipe calls for) so i just use the whole 19oz bag (don't want to waste) and add a little bit more sauce. I usually have extra sauce because i can't find 8oz pasta sauce so it works out just fine. And last i don't bother buying the kraft 4 cheese blend i just use the store brand mozz. It's cheaper, has more use for the other cheese you don't use & tastes just fine to me. Overall very happy with the recipe and it's in our rotation

Misty Campbell

Good recipe. I assembled the casserole day before so all I had to do was bake on the night I had company. A great time saver.