Preheat your oven to 400°F and lightly grease a medium-to-large baking dish with olive oil. Spread the oil evenly around the bottom and sides of the dish to help prevent sticking and encourage the tortellini to develop slightly golden edges while baking. While the oven heats, gather and prep all ingredients so the cooking process feels smooth and stress-free.

Bring a large pot of generously salted water to a boil over high heat. Add the tortellini and cook it about 1–2 minutes less than the package instructions recommend. Since the tortellini will continue cooking in the oven later, slightly undercooking it now helps prevent it from becoming overly soft or mushy after baking. Once done, drain immediately and gently toss with a tiny drizzle of olive oil to keep the pasta from sticking together while you prepare the sauce.

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3–4 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and continue cooking for another 30–60 seconds until fragrant. Be careful not to brown or burn the garlic, as burnt garlic can create a bitter flavor that overpowers the dish.

Add the chopped asparagus to the skillet and sauté for about 4–5 minutes. Stir occasionally so the asparagus cooks evenly while still keeping a slight crispness and vibrant green color. Avoid overcooking it at this stage because the asparagus will soften more during baking. If you prefer extra texture, keep the asparagus slightly firmer.

Pour the vegetable broth into the skillet and stir gently to combine with the vegetables. Reduce the heat to low before adding the Greek yogurt to help prevent curdling. Stir in the Greek yogurt, Italian seasoning, turmeric, black pepper, and sea salt until the sauce becomes smooth and creamy. Let everything warm gently for 1–2 minutes without boiling. Taste the sauce and adjust seasoning if needed.

Add the cooked tortellini to the skillet and carefully fold it into the creamy sauce mixture using a wooden spoon or silicone spatula. Stir gently to avoid tearing the tortellini. Add half of the mozzarella cheese and half of the parmesan cheese, then mix until the cheese begins melting into the sauce, creating a rich and creamy texture throughout the dish.

Transfer the tortellini mixture into the prepared baking dish and spread it into an even layer so everything cooks evenly. Sprinkle the remaining mozzarella and parmesan cheese over the top, making sure the cheese covers most of the surface for a golden, bubbly finish. If desired, add a light sprinkle of black pepper or extra Italian seasoning on top for added flavor and presentation.

Place the baking dish into the preheated oven and bake uncovered for 18–22 minutes, or until the cheese is fully melted, bubbling around the edges, and lightly golden on top. For extra browning and crispy cheese spots, switch the oven to broil for the final 1–2 minutes, but watch carefully to prevent burning.

Remove the baked tortellini from the oven and allow it to rest for 5–10 minutes before serving. This resting time helps the sauce thicken slightly and allows the flavors to settle together beautifully. Garnish with fresh parsley, basil, or a light drizzle of olive oil if desired, then serve warm while the cheese is perfectly creamy and melty.