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Creamy Mediterranean tortellini bake

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main meal
Servings: 3
Author: Becca Heyes


  • 1 tbsp oil
  • 1 small onion, halved then thinly sliced
  • 4 cloves garlic, minced
  • 5 tbsp cream cheese
  • 4 tbsp milk
  • 1 tbsp basil pesto
  • 5 pieces large sun-dried tomatoes, finely chopped
  • 2 tbsp sliced black olives
  • Salt
  • Black pepper
  • 140 g grated mozzarella cheese (~ 1 cup), divided
  • 400 g fresh tortellini (~ 4 cups) - I used cheese and tomato flavour


  • Add the oil, onion and garlic to a multicooker, and cook on the 'fry' setting for around 4 minutes, stirring once or twice, until soft and golden brown.
  • Turn the machine off, and add the cream cheese, milk, pesto, chopped sun-dried tomatoes, olives, and salt and pepper. Add half of the grated mozzarella, and mix well until the residual heat in the pan has melted the cream cheese and created a sauce.
  • Add the uncooked fresh tortellini, and mix well to combine. Top with the remaining mozzarella, and close the lid. Cook on the 'bake' setting for 30 minutes. Serve warm.