There are so many great ways to prepare a pasta dish the whole family will love. If you’re looking for an easy peasy meal with tons of flavor, try this Pesto Tortellini Bake Freezer Meal.
It’s one of my make ahead camping meals you just “dump and cook” to create an amazingly delicious, flavor-packed comfort food dinner in the great outdoors.
Prepare In Advance
To prepare as one of our easy camping meals, do this:
- At Home: Combine ingredients in a freezer bag, freeze flat.
- At Camp: Defrost, dump and bake.
Cooking Methods & Equipment
If you’d like to make this as one of our camp stove recipes, you’ll need a Dutch oven dome and heat diffuser plate to direct the heat up the walls and over the top of the Dutch oven for baking.
If you are making this as one of our easy campfire recipes, you’ll need to get your fire going with hardwood that produces nice coals for cooking. Or, you can use charcoal briquettes.
Step 1. Prepare the chicken. I like using boneless skinless chicken breasts that have been grilled and cubed, but, you can also just shred chicken you’ve cooked in a slow cooker or instant pot.
Step 2. Label a gallon-sized freezer bag.
Label a 1 gallon freezer bag with the:
- recipe name
- cooking instructions
Step 3. Pack the freezer bag. Place meat, uncooked tortellini, Alfredo sauce, basil pesto sauce, Parmesan cheese, mozzarella cheese, cheddar cheese, grape tomatoes, black pepper and salt into the labeled container.
I like using plastic freezer bag holders for this task. They hold the bag open so you can easily add ingredients to the bag without making a mess.
Step 4. Seal & Freeze. Work as much air from the bag as possible and seal tightly. Use your hands to gently squeeze the bag to mix the liquids, creamy pesto sauce and other ingredients. (If you don’t mind washing more dishes, in a large bowl combine tortellini and other ingredients, mix well then transfer to a freezer bag.) Lay the bag flat in your freezer for up to 3 months.
Step 5. Thaw the bag. Thaw the chicken tortellini mixture in its freezer bag in a refrigerator or cooler overnight. If you’re thawing on cooking day you can place the sealed frozen meal in cold water to quick thaw.
Step 6. Preheat oven. Let the bag sit out at room temperature while the oven is being preheated.
Preheat 12-inch Dutch oven to 350 F degrees (25 total coals = 17 on top of the lid/8 below the bottom of the oven). If you are using a different oven size, check our Dutch oven temperature chart to see how many coals you will need.
For conventional or RV oven baking, use a 9×13 baking dish and cover pan with foil to bake.
Step 7. Dump, bake and serve. Pour the defrosted mixture into the preheated oven (or baking dish). Cover and bake until the tortellini is fully cooked and the cheese is melted and bubbly, about 45-50 minutes. Turn the Dutch oven and the lid 1/4 turns in opposite directions every 15 minutes to ensure even baking.
Let the dish cool for a few minutes before serving.
If you prefer using homemade pesto, try my recipe that uses fresh basil leaves, fresh garlic, Parmesan cheese, pine nuts, salt and olive oil. My Easy Basil Pesto can be made in advance and frozen too.
What To Serve With This Recipe
With over 1 lb cheese tortellini, several cheeses and rich sauces, this meal is on the heavy side so it is nice to balance it with a fresh side salad. I serve a simple chopped spinach salad because that is the best sturdy leafy green that holds up well in coolers.
A crusty bread with butter is also a nice addition.
Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!
Store leftovers refrigerated in an airtight container and reheat for another meal or snack later in your trip. You can also place in plastic wrap and freeze for eating much later.
When you’re looking for delicious camping dinner recipes, I think you’ll agree, it’s amazing what a cup pesto and a few jars alfredo sauce can create! This Pesto Steak Pasta combines flank steak with 4 cloves garlic, farfalle pasta, basil pesto sauce and grape tomatoes to make a tasty meal. It is one of my camping pasta recipes where you don’t have to boil the pasta separately, it cooks directly in the sauce!
This Pesto Ricotta Pasta Bake layers hot Italian sausage, oven-ready lasagna noodles, pesto sauce and 3 types of cheeses to make a Lazy Man’s Lasagna. It makes a cozy, easy dinner that’s perfect when you need warm winter camping recipes for cold weather trips.
Instead of using store-bought alfredo sauce, this Garlicky Shrimp Alfredo Bake is made with a simple homemade version. You’ll bake shrimp with penne pasta in chicken broth and heavy cream to easily make a luxurious meal in the great outdoors. I like serving a fresh spinach salad on the side with this rich dish. This is just one of my Dutch oven camping recipes that features seafood made in an affordable way.
There’s nothing like having fresh tacos at the campsite. This Chicken Fajitas Freezer Meal is another great recipe that’s a make-ahead “dump and cook”. At home, you’ll combine boneless chicken breasts with spices, onion, red and green bell peppers. Serve on tortillas, we like topping ours with a drizzle of sour cream too. And, if you like this, you’ll also like our California-Style Camping Breakfast Burritos with eggs, cumin, black beans, avocado and chorizo sausage or bacon!
This Dutch Oven Thai Campfire Chicken is one of my favorite things to make when I want to add variety to my menu. For this make-ahead freezer meal, you’ll combine chicken, coconut milk, peanut butter, soy sauce, garlic, green onion and spices to make amazingly fresh flavors.
You’ll love these Dutch Oven French Dip Beef Sandwiches that are made with a handful of simple ingredients. It’s one of our great freezer meals that takes only 10 minutes to prep at home and 20 minutes to cook at camp! Check out all of our one pot camping meals.
You’ll cook a 3 lb beef roast and potatoes with beef broth, spices, canned tomatoes and peppers to create a pot roast dinner with a Mexican twist. I like serving a combination of mixed veggies with green beans, corn, peas and carrots on the side with this Camp Oven Roast Beef.
If you need a gluten-free camping food idea that’s a make-ahead freezer meal, try this Asian inspired dinner. Flat iron steak is combined with ground ginger, red pepper flakes, garlic cloves, soy sauce, apple cider vinegar and beef broth then frozen. At camp you’ll defrost and cook, then just before serving you’ll add 3-4 cups broccoli florets to the dish and serve over rice. This Dutch Oven Beef And Broccoli is an easy meal that’s healthy too.
Try this Dutch Oven Chicken Cacciatore if you want an Italian-flavored freezer meal.
This Pesto And Turkey Campfire Grilled Cheese is a fast simple hot sandwich that combines sour dough bread, deli turkey, provolone cheese or slices havarti cheese, prepared pesto and fresh basil leaves that are toasted in a cast iron skillet over medium heat till warmed through. This is just one of our tasty camping sandwich ideas.
Print This Recipe
Pesto Tortellini Bake Freezer Meal
- 2 cups cooked boneless skinless chicken breasts cubed (or shredded rotisserie chicken )
- 1 (20 oz) package cheese tortellini frozen or fresh tortellini
- 1 (16 oz) jar Alfredo sauce
- 1 (8 oz) jar basil pesto use your favorite store-bought pesto or try my easy Basil Homemade Pesto
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 (10 oz) carton grape tomatoes
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Label a gallon-sized large plastic freezer bag with the recipe name, date and cooking instructions.
- Into the freezer bag, add the cooked cubed or shredded chicken, uncooked tortellini, Alfredo sauce, basil pesto sauce, Parmesan cheese, mozzarella cheese, cheddar cheese, grape tomatoes, black pepper and salt. (see * Note)
- Work as much air from the bag as possible and seal tightly.
- Use your hands to gently squeeze the bag to mix all the ingredients together.
- Freeze the bag flat for up to 3 months.
- To cook, thaw the chicken tortellini mixture in a refrigerator or cooler overnight. (Or, quick thaw by placing the sealed bag in cold water.)
- Let bag sit out at room temperature while the oven is being preheated.
- Preheat 12-inch Dutch oven to 350 F degrees (25 total coals = 17 on top of the lid/8 below the bottom of the oven). (see ** Note)
- Pour the defrosted mixture into the preheated oven. Flatten into an even layer.
- Cover pot and bake 45-50 minutes, or until the tortellini is fully cooked and the cheese is melted and bubbly. Turn the oven and the lid 1/4 turns in opposite directions every 15 minutes to ensure even baking.
- Let the dish cool for a few minutes before serving.