My neighbor brought this to a spring potluck once and everyone immediately asked for the recipe. It tastes incredible and I still can't believe it only takes 4 ingredients!

This oven baked 4-ingredient cheesy tortellini bake is exactly the kind of dish my neighbor carried across the cul-de-sac to a spring potluck one year. She set it on the table, the cheese was all bubbly and golden around the edges, and within minutes everyone was hovering and asking, “Who made this? What’s in it?” When she said it was just frozen cheese tortellini, jarred marinara, heavy cream, and shredded mozzarella, none of us believed her until she rattled off the steps. It tastes like something you’d get at a cozy Italian restaurant, but it’s the kind of weeknight-friendly, dump-and-bake recipe you can throw together after work and still have time to sit down and breathe before dinner.

Serve this cheesy tortellini bake with a simple green salad (I like mixed greens, cucumbers, and a tangy vinaigrette to cut through the richness) and some warm garlic bread or a sliced baguette for scooping up the extra sauce. It also pairs nicely with roasted vegetables like broccoli or asparagus if you want to bulk up the meal a bit. For drinks, a chilled glass of white wine, sparkling water with lemon, or even iced tea works well alongside the creamy, cheesy pasta.

Servings: 6

1 (24-ounce) jar marinara sauce

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish to help prevent sticking and make cleanup easier.

In a large bowl or directly in the baking dish, whisk together the marinara sauce and heavy cream until the sauce looks smooth and evenly pink and creamy.

Add the frozen cheese tortellini straight from the freezer into the creamy marinara sauce. Stir well so every piece of tortellini is coated and spread the mixture into an even layer in the glass baking dish.

Sprinkle the shredded mozzarella cheese evenly over the top of the tortellini mixture, making sure to cover it all the way to the edges so you get those browned, bubbly cheese corners.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes, until the sauce is hot and the tortellini are mostly cooked through.

Carefully remove the foil and return the dish to the oven. Bake uncovered for another 15–20 minutes, or until the cheese is fully melted, bubbling, and lightly browned around the edges and the tortellini are tender.

Let the tortellini bake rest for about 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve warm straight from the glass baking dish.

For extra flavor without adding more ingredients, use a marinara sauce that already has herbs or garlic in it, or choose a spicy arrabbiata if you like a little heat. If you want a slightly lighter version, you can swap half of the heavy cream for whole milk, though it won’t be quite as rich and creamy. To make ahead, assemble the dish up through adding the cheese, cover tightly, and refrigerate for up to 24 hours; add 10–15 minutes to the covered baking time if starting from cold. Leftovers reheat well in the oven or microwave with a splash of milk or cream to loosen the sauce. You can also halve the recipe and bake it in an 8x8-inch dish if you’re cooking for a smaller household, or double it in two pans for potlucks and family gatherings—this is the kind of crowd-pleaser that disappears fast.