They are so good, Baked Tortellini Casserole with a Creamy Center. A timeless classic that smells like home.
In this version, the tortellini meet the velvety sweetness of béchamel and the bold flavor of diced cooked ham, all sealed under a golden gratin that hides a stringy center.
A rich and satisfying first course, perfect for family Sundays or when you want a culinary hug.
This is a versatile recipe, designed to be prepared either in a conventional oven for large gatherings, or in the air fryer if you want an extra-crispy crust in half the time.
This recipe was born from a special moment in the kitchen, thinking of my nephews’ joy.
Knowing they were about to visit, I wanted to prepare their favorite first course: baked tortellini.
The real secret of this version? The mozzarella cut into cubes added at the last moment.
I chose it because the kids love to see it “stretch” between fork and plate: a little indulgent game that turns lunch into a moment of fun.
Seeing them devour everything and lick their lips was my greatest satisfaction!
I’ll leave you the light béchamel
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 5 Servings
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 957.17 (Kcal)
- Carbohydrates 80.77 (g) of which sugars 7.26 (g)
- Proteins 47.90 (g)
- Fat 50.95 (g) of which saturated 25.80 (g)of which unsaturated 14.83 (g)
- Fibers 2.04 (g)
- Sodium 2,087.79 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Baked Tortellini Casserole with a Creamy Center
- 21 oz tortellini (With 26 oz you'll be on the safe side)
- 7 oz cooked ham (cut into thick cubes (so you get a nice contrast).)
- 9 oz mozzarella (pizza mozzarella) (about 9 oz, cut into cubes (for an exaggerated stringy effect).)
- 3.5 oz Parmesan
- to taste butter (to taste for small dots on the surface and for greasing the baking dish)
- salt
- 2.11 cups milk
- 3.5 tbsp butter (for the béchamel)
- 6.5 tbsp all-purpose flour (for the béchamel)
- salt
- to taste nutmeg
Tools
- Baking dish
- Pot
- Colander
Steps
Baked Tortellini Casserole with a Creamy Center
Prepare the béchamel:
Melt 3.5 tbsp of butter, add 6.5 tbsp of flour and stir. Pour the milk (about 2.11 cups) in a steady stream while whisking until it thickens.
Season with salt and be generous with the nutmeg (it goes wonderfully with tortellini!).
Tip …. for extra stretchiness, you can add one tablespoon of Parmesan directly into the hot béchamel right after removing it from the heat. It will become even more flavorful and will help the mozzarella stretch more!
Cook the tortellini in salted water but drain them after only 2 minutes.
They should be very firm because they will finish cooking in the “sauce” in the oven.
In a large bowl combine the tortellini, the hot béchamel, the diced ham and half of the cubed mozzarella.
Also add a little Parmesan.
Mix well: the heat will already start to slightly melt the cheese.
Pour everything into a greased baking dish.
Distribute the remaining mozzarella on top (this way you’ll get a visible stringy effect on the surface) and the rest of the Parmesan.
Mode: Convection (ideal for gratinated first courses because it distributes heat evenly and creates a crispy crust).
Temperature: 392°F.
Time: 15-20 minutes.
First 15 minutes: Bake normally to melt the mozzarella and blend the béchamel.
Last 3-5 minutes: If the surface is not golden enough, use the Grill function (top heat only) to give that amber touch to the ham cubes and the Parmesan.In the Air Fryer
Temperature: Set to 356°F. Do not go higher, otherwise the béchamel will dry out too quickly before the mozzarella inside stretches properly.
Time: 10-12 minutes in total.
Final touch: If after 10 minutes the crust is not golden enough, raise to 392°F for the last 2 minutes.If you see the crust is already golden, remove from the oven: the important thing is that the center is bubbling hot and stringy!
Enjoy your meal.
Tips if you use the Air Fryer:
Use a ceramic or aluminum tray that fits comfortably in the basket, leaving a little space at the sides to allow air circulation. If you don’t have one, you can use a disposable aluminum tray, shaping it slightly.
Slower béchamel: Because the air in the fryer tends to dry out a bit more than a conventional oven, keep your 2.11 cups of béchamel slightly more fluid (add an extra tablespoon of milk at the end if needed). This will ensure the tortellini remain “moist” under the crust.
Initial Covering (Optional): If you see the ham on top tends to darken too quickly, cover the tray with aluminum foil for the first 6-7 minutes, then remove it for the last 4-5 minutes to form the crust
Tips and Curiosities
If you use classic mozzarella (the one in whey), cut it into cubes at least one hour before and let it drain in a colander. This avoids releasing too much water into the tray and risking to “water down” the béchamel. The ideal remains the mozzarella block specifically for pizza.
Extra flavor in the béchamel
While heating the milk for the béchamel, you can infuse a piece of Parmesan rind (well cleaned). It will give a much deeper cheese aroma and flavor that the kids will love. Remember to remove it before adding the milk to the butter and flour!
How to prepare them in advance
You can assemble the entire tray in the morning (or the day before) and keep it covered in the refrigerator.
Attention: If you bake them straight from the fridge, increase the cooking time by about 5-8 minutes in a conventional oven to be sure the center becomes piping hot and the mozzarella stretches properly.
“Wow” crust
For a restaurant-style gratin, mix grated Parmesan with one tablespoon of breadcrumbs and a pinch of sweet paprika (not hot!). Sprinkle on top before baking: you’ll get a beautiful golden-orange color and an incredible crunch that contrasts with the softness of the tortellini.
Leftover management
If there are leftovers (difficult with the kids, but you never know!), don’t just reheat them in the microwave because they become soggy. It’s better to reheat them 3 minutes in the air fryer at 356°F: they’ll be crispy outside and stringy inside like freshly made.
FAQ (Questions and Answers)
Vegetarian version ?
Use tortellini filled with Ricotta and Spinach or with Cheeses. They are more delicate and pair wonderfully with béchamel.
You have three great alternatives to replace the diced ham:
Peas: Use fresh or frozen (sauté them for 2 minutes in a little oil before adding). They add color and children love their sweetness.
Diced zucchini: Cut to the same size as the ham cubes and sauté until golden.
Champignon mushrooms: Sliced or diced, they give a more “autumnal” and intense flavor.
