Tortellini Pasticcio

Tortellini alla Panna is a classic Northern Italian preparation of meat filled Tortellini tossed in a cream sauce. My father used to serve a Tortellini Pasticcio that consisted of Tortellini alla Panna layered with Bolognese Sauce and then baked in the oven. I have been wanting to make this at home for a quite a while, but for whatever reason never got around to it until now. While eating it my wife had one question for me, “Why have we never had this before?”

I always liked the presentation for this in my father’s restaurant. Each one was cooked to order in individual metal plates that went in the oven, with a circle of Bolognese sauce on top in the center of the white Tortellini in the cream sauce. The metal plates were then placed on top of serving dishes and brought to the table (with a warning to be careful of the hot metal plates, of course). The individual metal plates are not an ideal solution for the home cook, but you can still achieve a great presentation with a round or oval ceramic baking dish served family style.

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Tortellini Pasticcio Recipe

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  • Total Time: 40 mins
  • Yield: 4-6 1x


  • 4 tablespoons unsalted butter
  • 11/2 cups heavy cream
  • salt to taste
  • 1 pound tortellini
  • 3/4 cup freshly grated Parmagiano-Reggiano cheese
  • 11/2 cups bolognese sauce


  1. Preheat the oven to 400°F.
  2. Add the butter, cream and salt to a large sauté pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
  3. Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 3-5 minutes. Drain well.
  4. Place pan with butter and cream back over medium heat. Add the tortellini and Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce.
  5. Coat the bottom of a round or oval baking dish with 1 cup of the bolognese sauce. Add the tortellini with the cream sauce to the dish, then make a circle on top of the tortellini in the center with the remaining half cup of bolognese sauce, leaving about 1 inch around the edges uncovered.
  6. Place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.
  • Prep Time: 10 mins
  • Cook Time: 30 mins


15 Responses

  1. Nice recipe. I always look to order a good serving of tortellini whenever I go to an Italian restaurant. I just can’t resist all that creaminess and meatiness. Now that I’m running low on my budget, I think it’s time that I learned how to make this recipe so that I can still enjoy my favorite food at home.

    Jeff the Shed Guy
    Project Manager
    Home of the: shed designs

  2. Just got back from Sicily today – Taormina – and am surfing like crazy for italain recipes – this one I will try for sunday lunch. Yummy!!!

  3. That looks wonderful. My husband lived on Bologna for a year and bemoans I don’t make genuine bolognese sauce. I’m going to make the sauce and this dish this weekend.

  4. I made this dish and it turned out fantastic. I substituted bacon for the pancetta which I could not find at my store. Is there a better substitute than bacon I could have used? Thank you in advance, Louann Chho

  5. I was looking for a new Tortellini recipe and came across this post.

    We are having a large function for our customers and decided to go with an Italian food theme.

    Because I personally love Tortellini, I was a must for my own selfish reasons to include it in the meal.

    I like the idea of the Bolognese Sauce and am looking forward to how all the favors are going to come together.

    I better get busy. If the guests don’t like it, then there’s more for me.


  6. I made this dish for a cultural class and it was absolutely fantastic! The dish fed 7 people and they were all stuffed!

  7. Tortellini Pasticcio – Italian Chef Blog I was suggested this website by my cousin. I’m not sure whether this post is written by him as nobody else know such detailed about my problem. You are incredible! Thanks! your article about Tortellini Pasticcio – Italian Chef Blog Best Regards Lawrence Rolf

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