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Summer Corn & Tomato Baked Tortellini

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


This Summer Corn & Tomato Tortellini is a weeknight wonder that encapsulates the flavors of summer: namely, sweet corn and juicy cherry tomatoes. Tossed in a light cream sauce with cheese tortellini and topped with mozzarella and parmesan cheeses, this meal is quick, easy, and mouthwateringly delicious. Plus, it mostly comes together in one pan, and fewer dishes to clean always makes people happy!


  • 1 (20-oz) package cheese tortellini (you can use any tortellini you like)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium bell pepper (any color), diced
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 4 oz cream cheese, cubed
  • 2 cups grated part-skim mozzarella cheese, divided
  • 1 cup cherry tomatoes, halved
  • 1 1/2 cups fresh corn kernels (approximately 3 ears of corn)
  • 1/2 cup grated parmesan cheese
  • Fresh basil or parsley, for garnish


  1. Bring a large pot of water to a boil. Liberally salt the water and then add the tortellini. Cook for 3 minutes and then drain.
  2. Meanwhile, heat a large oven-proof skillet over medium heat. Add the oil. Once the oil is hot, add the onion, bell pepper, and garlic with a pinch of salt. Cook for 5 minutes or until the veggies are softened.
  3. Whisk in the flour and stir to combine. Slowly stream in the wine and stir to combine.
  4. Whisk in the broth and bring to a simmer. 
  5. Stir in the cream cheese and half of the mozzarella cheese, whisking well until smooth and the cheeses are melted. Season, to taste, with salt and pepper.
  6. Stir in the tomatoes, corn, and drained tortellini, ensuring everything is evenly coated in the sauce.
  7. Top with the remaining mozzarella and the parmesan cheese.
  8. Transfer the skillet to the oven and broil on high for 1-2 minutes, watching carefully, until the cheese is golden brown and melty.
  9. Allow to cool slightly before serving. Garnish with fresh basil or parsley just before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: pasta

Keywords: corn and tomato tortellini, corn and tomato skillet tortellini, baked tortellini with corn and tomatoes, summer tortellini with corn and tomatoes