Cream Cheese Pesto Tortellini

"I love the combination of cream cheese and pesto, so I tried this and it worked!! It has been one of my favorite dishes to make. I use it as a main dish but it could certainly be a side dish."
photo by Boomette photo by Boomette
photo by Boomette
Ready In:


  • 1 (9 ounce) package tortellini, refrigerated kind, I prefer sausage filled
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons pesto sauce


  • cook tortellini according to package instructions.
  • while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
  • drain tortellini and return to pot.
  • Add cream cheese mixture and toss very gently.
  • serve right away, it cools quickly.

Questions & Replies

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  1. Delicious! I used a 20 oz package of whole wheat cheese tortellini and low-fat cream cheese. That made the sauce the perfect consistency! This tastes like a fancy alfredo dish but without all the fuss -- my toddler loves it too! Thanks so much for sharing - it's a keeper!
  2. The taste is great. But it's a bit too thick. So it would be great with milk or cream added to it. Thanks appetizerqueen :) Made for Cookbook tag game
  3. I used 1/2 the cream cheese and threw in some red pepper flakes on five cheese tortellini. I added a touch of lemon zest as garnish and it really brightened it up. Served it with baked fish and a green salad. It was delicious and easy. Be sure and leave the tortellini al dente. I got busy and didn't. Still tasted delicious.
  4. This was fantastic! Especially o you like cream cheese. The pesto combination truly is great. I had never tried teh sausage filled tortellini but I did this time and I think it makes the whole thing a great package. Served with a loaded salad and it was perfect. Thanks a.queen.
  5. Good recipe but I felt there was too much cream cheese. I cut back to 3/4 of a block, but that still was too much. Next time I'll only use 4 oz cream cheese and probably double the pesto sauce since its flavor got lost in the cream cheese.


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