Pour jarred alfredo sauce over frozen cheese tortellini, along with 2 ingredients, into a glass baking dish for a creamy dinner that’s the one everyone asks for

This oven-baked 4-ingredient tortellini Alfredo is what I reach for on weeknights when I want something creamy and comforting without hovering over the stove. It leans entirely on pantry and freezer staples: frozen cheese tortellini, a jar of Alfredo sauce, plus two simple add-ins baked together in a glass dish. Baked pasta dishes like this are a modern shortcut offshoot of classic Italian tortellini in cream sauce—same cozy flavors, but with a hands-off oven method that fits real life. You literally pour the sauce over the frozen pasta, slide it into the oven, and let the heat do the work, which is exactly why this is the dish everyone in my house asks for on busy evenings.

Serve this tortellini Alfredo with a crisp green salad—think mixed greens or romaine with a bright vinaigrette to cut through the richness. Warm garlic bread or a simple baguette is perfect for swiping up the extra sauce. If you like vegetables on the side, roasted broccoli, green beans, or asparagus pair nicely and can roast on a second oven rack while the pasta bakes. For a little contrast, finish the plates with freshly cracked black pepper and a squeeze of lemon over the salad rather than the pasta, which keeps the sauce luxuriously creamy.

Servings: 4

1 (19–20 ounce) bag frozen cheese tortellini

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a bit of oil or nonstick spray so the pasta doesn’t stick.

Pour the frozen cheese tortellini directly into the glass baking dish and spread it into an even layer. There’s no need to thaw the tortellini first; it will cook through in the sauce.

Shake the jar of Alfredo sauce, then pour it evenly over the frozen tortellini, making sure most of the pasta is coated. Use a spatula to scrape out any remaining sauce from the jar and gently stir in the dish just enough to distribute the sauce around the pasta.

Sprinkle the shredded mozzarella evenly over the sauced tortellini, then top with the grated Parmesan, covering as much of the surface as you can. The cheeses will melt into the Alfredo and form a golden, bubbly top.

Cover the glass baking dish tightly with foil to trap in steam and help the frozen tortellini cook through. Place the dish on the center rack of the preheated oven.

Bake, covered, for 25 minutes. Carefully remove the foil—watch for steam—then return the uncovered dish to the oven.

Continue baking for another 10–15 minutes, or until the tortellini is tender when pierced with a fork, the sauce is bubbling around the edges, and the cheese on top is melted and lightly golden.

Remove the baking dish from the oven and let the tortellini Alfredo rest for 5 minutes before serving. This short rest allows the sauce to thicken slightly so it clings better to the pasta. Serve hot straight from the glass dish.

Because this recipe is built on just four ingredients, small changes can shift the personality of the dish without complicating the process. If you’d like a little more flavor depth, use a roasted garlic or four-cheese Alfredo sauce instead of plain. For a touch of color and sweetness, scatter 1 cup of frozen peas or a handful of halved cherry tomatoes over the frozen tortellini before pouring on the sauce—both will cook through in the same baking time. You can swap part of the mozzarella for provolone or an Italian cheese blend for a slightly sharper, more complex top layer. If you prefer a looser, extra-creamy sauce, stir 1/4 cup of milk or half-and-half into the jar of Alfredo before pouring it over the tortellini. For a bit of texture, sprinkle seasoned breadcrumbs over the cheese before baking uncovered for the final 10–15 minutes. And if your crowd loves protein, you can tuck in leftover cooked chicken or crumbled cooked Italian sausage along with the frozen tortellini, keeping the rest of the method exactly the same.