Tortellini Quattro Formaggio

This easy-but-decadent recipe combines cheese tortellini with four cheeses: mascarpone, asiago, parmesan and fontina.

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Servings: 2


  • 4 ounces Wisconsin mascarpone cheese
  • 1/4 cup heavy cream
  • 1/4 cup (1 ounce) Wisconsin asiago cheese, grated
  • 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
  • 1 tablespoon butter
  • 10 ounces cheese tortellini
  • 1/2 cup (2 ounces) Wisconsin fontina cheese, shredded


Preheat oven to 400˚F.

In large bowl, whisk mascarpone and cream together; add asiago cheese, parmesan cheese and butter; set aside.

Cook tortellini according to package directions; drain and toss in bowl with cheese mixture.

Transfer tortellini to buttered 1-quart gratin or baking dish. Bake 12 minutes; sprinkle fontina over top and bake 10 minutes more, or until cheese is melted and golden in color.

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For an elegant presentation, leave your casserole dish on the shelf and make individual serving sizes with ramekins.