Easy Italian Shrimp Tortellini Bake

I went a little overboard with the sweets this week so I figured it was time to share an easy to make savory dish.

This Italian Shrimp Tortellini Bake is equally as easy to make as this Twenty Minute Easy Tortellini Bake and this Skillet Pizza Pasta Bake. It’s on the table in 30 minutes so there’s no reason to spend hours in the kitchen after a long day at work.

True story – I didn’t think I was going to be able to share this recipe with you today. I couldn’t find the notebook that I jotted it down in. I may have been panicking just a little because I knew there were other recipes in that notebook that I hadn’t shared yet. Luckily, after running around my house like a crazy person, I found it.

I really need to get my blog things a little better organized. On the outside, it looks organized. But when you dig into everything, it’s a total mess. I call it organized chaos. That’s so cliche, isn’t it?

When I make an easy pasta dish, a few simple ingredients go into it. Pasta, cheese, sauce and sometimes meat.

I like to sprinkle the top of my pasta dishes with fresh herbs such as basil, oregano or parsley. They make the dish much more pleasing to the eye. And if I use strong herbs, such as oregano or basil, they make the dish much more pleasing to the palate.

I used my own sauce in this recipe. I made this easy to make Slow Cooker Spaghetti Sauce. I made a few changes that you may want to take note of.  I used a 28oz can of plum tomatoes in place of the crushed tomatoes and skipped the tomato paste. These changes produced a marinara type sauce. It was crazy good. I think I may prefer it to my original recipe.

Using my sauce recipe? If you prefer thick sauces, use the original recipe. If you prefer marinara sauces, use my original recipe using the changes I noted. If you don’t want to make the sauce, feel free to use your favorite store bought sauce.

If you’re a cheese fanatic like me, then you’ll want to load up on Mozzarella and parmesan cheeses.  If you’re trying to cut back on calories or cheese, reduce the amounts to suit your preference. Enjoy the recipe.

Skip to Julie’s Special Recipe!

Ingredients For Shrimp Tortellini

Here’s what you’ll need to make this dish:

• 3/4 lb jumbo shrimp, peeled and deveined
• 2 (9 oz) packages of whole wheat cheese tortellini (regular cheese tortellini works just fine too)
• 2 to 2 1/2 cups marinara or spaghetti sauce
• 1/2 to 3/4 cup shredded mozzarella cheese
• 1 1/2 tablespoons grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh chopped parsley for garnish (optional)

Using whole wheat tortellini is my little twist on this dish. It has a heartier bite and a subtle nuttiness that plays nicely against the sweet acidity of marinara sauce. If you don’t love the taste, regular cheese tortellini is perfectly fine.

Choose a good-quality marinara since it’s a big part of the flavor here. I like to use one with roasted garlic or fresh basil. For the mozzarella, I highly recommend shredding your own from a block. It melts more smoothly and doesn’t have that powdery coating you get from the pre-shredded stuff. And of course, don’t skip the parmesan. A little sprinkle gives this dish a salty, savory punch that brings it all together.

Step-by-Step Instructions For Shrimp Tortellini

1. Set your broiler to high. Give it a few minutes to heat while you prep the rest of the dish.
2. Boil the tortellini according to package instructions. Drain and set aside.
3. Season the shrimp with salt and pepper. Toss with olive oil so they get a nice sear in the pan.
4. In an oven-safe skillet, sauté the shrimp over medium heat for about 3 to 5 minutes per side until they turn pink and are just cooked through. Remove from the skillet and set aside.
5. Toss the cooked tortellini with the marinara sauce. Add it to the same skillet you used for the shrimp.
6. Top with the sautéed shrimp. Sprinkle evenly with parmesan cheese, then top with mozzarella.
7. Broil for a few minutes until the cheese is melted, bubbly, and just starting to brown. Keep a close eye on it so it doesn’t burn.

Use a cast iron or any oven-safe skillet to keep this a true one-pan dish. If you don’t have one, you can transfer everything to a casserole dish before broiling. Just make sure to scrape up any bits left in the skillet when you transfer. They’re packed with flavor.

How To Serve Shrimp Tortellini

Shrimp tortellini is the kind of meal that doesn’t need a lot of extras, but there are a few ways to make it feel like a full dinner experience.

Start with a big bowl and a generous spoonful of that cheesy, saucy goodness right from the skillet. The dish already has your protein, pasta, and dairy, so you don’t need much else. That said, a few thoughtful sides can round things out nicely.

Here are a few serving ideas I like:

• A simple green salad with balsamic vinaigrette or lemon juice and olive oil.
• Toasted garlic bread or crusty sourdough for scooping up the sauce.
• Roasted or sautéed green beans, asparagus, or zucchini for a veggie boost.
• A glass of dry white wine like Pinot Grigio or Sauvignon Blanc.

It’s also a great dish for casual entertaining. Set the skillet right in the center of the table, hand everyone a bowl and spoon, and let them dig in family-style. It’s cozy, unfussy, and completely satisfying.

How To Store & Reheat Shrimp Tortellini

Shrimp tortellini makes wonderful leftovers, but you do want to be careful about how you store and reheat it so the shrimp stays tender.

Let the dish cool completely, then transfer it to an airtight container. It will keep in the fridge for 2 to 3 days. Any longer than that and the shrimp can start to get a little rubbery.

When reheating, you have a few options:

• Oven method: Place the leftovers in an oven-safe dish, cover with foil, and reheat at 350°F for about 15 to 20 minutes, until warmed through. This helps keep the cheese gooey and the pasta from drying out.
• Microwave method: Add a splash of water or extra marinara, cover loosely, and heat in 30-second intervals. Stir between intervals to avoid hot spots.

For best results, you can remove the shrimp before reheating, warm the pasta and sauce, then add the shrimp back in right at the end. That keeps them from overcooking.

Substitutions & Variations For Shrimp Tortellini

This dish is easy to customize based on what you have on hand or what flavors you’re craving.

You can try:

• Regular cheese tortellini instead of whole wheat for a more traditional taste.
• Alfredo sauce or pink sauce if you want something creamier.
• Cooked Italian sausage or rotisserie chicken instead of shrimp for a different protein.
• Add-ins like spinach, mushrooms, or zucchini sautéed with the shrimp or stirred into the pasta for extra veggies.
• Crushed red pepper flakes or Cajun seasoning if you want to add some heat.

Feel free to play around and make it your own. This recipe is forgiving and flexible, and every little twist adds something fun.

FAQs About Shrimp Tortellini

Here are some straightforward answers to the most common questions I receive about this shrimp tortellini recipe.

Can I use frozen shrimp in shrimp tortellini?
Yes, frozen shrimp work just fine. Just make sure they’re fully thawed before cooking. You can run them under cold water for a few minutes if you need to speed things up. Pat them dry with paper towels to avoid excess moisture in the pan.

What kind of sauce works best with shrimp tortellini?
Marinara is my go-to because it’s light, tangy, and balances the richness of the cheese and shrimp. But if you prefer something creamier, Alfredo or a tomato-cream sauce is delicious too. Even a garlicky olive oil and white wine sauce would be lovely for a lighter take.

Can I bake this shrimp tortellini instead of broiling it?
You sure can. Bake it at 375°F for about 15 to 20 minutes until the cheese is melted and everything is heated through. It won’t get quite as browned on top as it would under the broiler, but it’ll still taste great.

How do I prevent shrimp from turning rubbery in shrimp tortellini?
Don’t overcook them. Shrimp only need a few minutes per side, and they should be removed from the pan as soon as they turn pink and opaque. When reheating, try to warm the shrimp separately or stir them in at the end.

Is shrimp tortellini good for meal prep?
It works best as a make-ahead dinner for 1 or 2 days out. You can cook everything, store it in the fridge, and reheat gently. If you’re planning to prep further in advance, consider storing the cooked pasta and sauce separately from the shrimp.

Easy Italian Shrimp Tortellini Bake

Yield: 6

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Print

Ingredients

• 3/4 lb jumbo shrimp, peeled and deveined
• 2 9oz packages of whole wheat cheese tortellini (use regular if you're not a fan of whole wheat)
• 2 - 2 1/2 C marinara or spaghetti sauce
• 1/2 - 3/4 C shredded mozzarella cheese
• 1.5 tbsp parmesan cheese
• 2 tbsp extra virgin olive oil
• salt and pepper to taste
• fresh chopped parsley for garnish

Instructions

1. Set your broiler to high.
2. Cook the tortellini according to package directions and then set aside. Season the shrimp with salt and pepper and then toss with olive oil. Saute in an oven-safe skillet on medium heat for 3-5 minutes per side or until pink. Remove from the skillet and set aside. You are now done with the stove so you may shut it off.
3. Toss the cooked tortellini with the marinara sauce and then place in the skillet. Top with the shrimp and then sprinkle with parmesan cheese and then the mozzarella cheese.
4. Broil until the cheese is bubbly and slightly browned.

Notes

Use homemade or all natural tortellini to make it healthier.

Try These Recipes Next

If you loved this Shrimp Tortellini recipe, here are three more delicious dishes from This Gal Cooks that bring big flavor and easy prep to your dinner table:

• You’ll Love This Easy Chicken Enchilada Casserole – A fun twist on enchiladas using cheese-filled tortellini, shredded chicken, and a bold enchilada sauce. It bakes quickly and tastes like a cozy Tex-Mex hug.
• Classic Shrimp Scampi with Lemon and Garlic – Juicy shrimp, bright lemon juice, garlic, and white wine come together in under 30 minutes. It’s elegant enough for dinner parties but simple enough for weeknights.
• Easy Ravioli Soup Recipe – A cozy soup starring cheese-stuffed mini ravioli, ground turkey, spinach, and spicy tomatoes. It’s a tasty one-pot meal that warms you up in a flash.

Each recipe has that same balance of comforting flavors and minimal cleanup as Shrimp Tortellini. Give one a try soon—you’ll keep coming back to these in your weekly lineup.