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–+ servings

Cheese Sauce Tortellini

Creamy, cheesy tortellini in a quick stovetop sauce—an easy comfort-food dinner that feels restaurant-worthy but comes together fast.
Amanda
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Serving Size 4 servings

Equipment

  • Large pot
  • Colander
  • Medium saucepan
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients

  • 12 cups water for boiling pasta
  • 1 tbsp salt for pasta water (adjust to taste)
  • 1 lb cheese tortellini fresh or frozen
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk warmed slightly if possible
  • 2 cups shredded cheese cheddar, mozzarella, or a mix; freshly shredded preferred
  • 1/2 tsp garlic powder
  • 1/4 tsp salt for the sauce (add more to taste)
  • 1/4 tsp black pepper plus more to taste
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Instructions

  • Bring a large pot of water to a boil. Stir in the pasta-water salt. Add the tortellini and cook according to package directions until tender.
  • While the tortellini cooks, make the sauce: melt the butter in a medium saucepan over medium heat.
  • Whisk in the flour and cook for 1 minute, whisking constantly, to form a smooth paste (roux).
  • Slowly pour in the milk while whisking to prevent lumps. Continue whisking and cooking until the sauce thickens, about 3–5 minutes.
  • Remove the pan from the heat. Add the shredded cheese a handful at a time, stirring until fully melted and smooth.
  • Season the cheese sauce with garlic powder, sauce salt, and black pepper. Taste and adjust seasoning as needed.
  • Drain the tortellini well, then add it to the saucepan. Gently toss until every piece is coated in the cheese sauce.
  • Serve hot. Garnish with chopped parsley if desired. If the sauce thickens too much, loosen with a splash of milk or a spoonful of reserved pasta water.

Notes

Silky sauce tip: Add the milk slowly and whisk continuously to avoid lumps.
Adjust thickness: If the sauce is too thick, stir in a splash of milk or a little reserved pasta water.
Cheese choice: Freshly shredded cheese melts smoother than pre-shredded (which can turn sauces grainy).
Make-ahead: You can make the sauce ahead and store separately. Rewarm gently and toss with freshly cooked or reheated tortellini.
Easy add-ins: Stir in cooked bacon, sautéed mushrooms, spinach, peas, or roasted broccoli for a heartier meal.

Nutrition

Calories: 770kcal | Protein: 35g | Saturated Fat: 22g | Cholesterol: 120mg | Sodium: 1100mg