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Okay, just for you (because you deserve it), Iām sharing my family’s tortellini casserole recipe. Itās my go-to comfort food when you need something cozy but effortless. With only 15 minutes of prep, this cheesy, crowd-pleasing dish practically makes itself. Let me show you how easy it is!
You know those cold, dreary days in the depth of winter when the only thing standing between you and a nap that lasts until spring is a bubbling dish of cheesy, meaty, carb-loaded goodness? No, just me? Well, if you can relate to my melodrama, then this baked tortellini is your new best friend. And if you can’t relate, it’s still for you because everyone NEEDS this tortellini bake in their life.
And it’s not just for us adults. When I made this recently for my daughter and her best friend, they hopped onto their chairs, stretched their arms into the air, and gave this an exuberant one million out of ten. So, I feel confident saying that this recipe will become a family favorite for you, too.
Why this baked tortellini deserves a spot at your table
I love a casserole for its ease, big flavor, and nostalgia, and this baked tortellini is no different. I first came up with this recipe one chilly night when I was torn between cravings ā I couldn’t decide if we should have a pasta bake or tortellini for dinner ā so I thought, why not make both?
Five reasons why tortellini casserole needs a spot at your table:Ā
- Comfort:Ā This is the ultimate comfort food! Layers of gooey mozzarella, cheddar, and parmesan bubble over tortellini filled with flavor and bite, with a savory and rich meat sauce.
- Ease: It’s ready with just 15 minutes of prep, then the oven does its thing. Before you know it, voila ā dinner is ready! Plus, you only need one skillet and one pan, and the tortellini cooks right in the oven so you don’t even have to boil it. Clean up is a breeze!
- Crowd-pleaser: This recipe is kid-approved, so it’s perfect for family dinners or feeding a group ā everyone will want seconds, and the leftovers are just as amazing. It’s just perfect for those nights when you don’t want to put a lot of effort into dinner, but want to keep everyone satisfied.
- Indulgence: This dish brings that cozy, rich, indulgent flavor without requiring a ton of effortāperfect for those nights when you want something special but easy.
Variations on this recipe
Whether you want to use up what’s in the fridge or play with the flavor a bit, this recipe is pretty forgiving (what doesn’t taste good when it’s baked with cheese, sauce, and pasta?!) Here are some of my favorite variations:
- Tortellini swap: I LOVE this recipe with cheese tortellini, but you can mix it up! I’ve made this with squash tortellini and spinach tortellini before, and both tasted great. For a boost of protein, you could turn this into a chicken tortellini casserole.
- Nutrition boost: The easiest way to add a vegetable is by sautƩing diced onion before adding your sausage meat the the pan, but you can also sneak in some sauteed mushrooms, or grated zucchini. Or, stir some baby spinach through until it wilts.
- Vegetarian:Ā Simply use a plant based ground protein instead of the ground sausage!
- Sauce swap:Ā Add some pesto for a herbaceous flavor, or swap out a third of the marinara for alfredo sauce for a creamier version.
- Spicy tortellini bake: If you love a kick of heat, make a spicy marinara sauce.
- Protein swap: If you have a preference or just want to use what you have on hand, you can totally use ground beef, ground turkey, or add chorizo in this cheese tortellini recipe.
What to serve with baked tortellini
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I make baked tortellini ahead of time?
You can! Simply prepare the casserole until it’s ready to bake, but instead of sending it into the oven, cover it, and refrigerate for 24 hours. I actually really like this method because the flavors in the sauce have time to meld. For safety, when it’s time to bake it, put the cold casserole into your oven before you turn it on. That way the casserole and the oven will heat up together, and you won’t risk breaking your casserole dish.
Can I use frozen tortellini?
You can, but the baking time will need to be extended to ensure it’s cooked through. I’d add ten minutes of baking time, but it will depend on the brand and size of the tortellini you select.
How do I store leftover tortellini casserole?
Let it cool to room temperature, then transfer to an airtight container and put it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
How do I reheat tortellini casserole?
If you’ve frozen your baked tortellini in a ceramic baking dish, let it come to room temperature on the kitchen countertop before baking it, or thaw it out in the fridge the day before. Then, put it in a preheated oven and enjoy!
Watch how to make this
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Tortellini Casserole Recipe
Okay, just for you (because you deserve it), Iām sharing my family’s tortellini casserole recipe. Itās my go-to comfort food when you need something cozy but effortless. With only 15 minutes of prep, this cheesy, crowd-pleasing dish practically makes itself.
InstructionsĀ
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Preheat your oven to 400 degrees Fahrenheit. Heat the oil in a large frying pan over medium-high heat. Remove the sausage meat from the casing, add it to the pan, and cook until it is no longer pink, about 10 minutes. If the sausage releases a lot of oil, wipe it out with a paper towel.
1 tablespoon olive oil, 1 lb Italian sausage or ground beef
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Stir the marinara sauce into the cooked sausage, add the Italian seasoning, garlic powder, and onion powder and then season to taste with salt and pepper.
3 cups marinara sauce, 1 cup water, Salt and pepper, 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
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Add the tortellini to a 9Ć11 inch baking dish, pour the sauce over the top, add the parmesan and 1 cup of cheddar cheese, and mix well. Sprinkle the remaining 1 cup of cheddar over the top then break apart the ball of mozzarella and scatter it over top. Cover the casserole dish with aluminum foil.
20 ounces fresh cheese tortellini, Ā½ cup grated parmesan cheese, 1 ball fresh mozzarella cheese, 2 cups shredded cheddar cheese
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Bake the casserole for 35-40 minutes, or until it is hot and bubbly and the tortellini is soft. Remove the foil and broil for 3-5 minutes, until the cheese turns golden. Let the casserole rest for 5 minutes before serving. Serve with some fresh basil over the top.
Minced basil or parsley
Notes
Marinara: For the sake of simplicity, I’ve kept the flavorings minimal and relied on the marinara sauce for flavor. But store-bought marinara sauce is never as good as homemade, which is why I’ve added the extra flavorings. If you’d like, you can saute some minced onion and garlic with the sausage instead of using the powdered versions.
You may need two jars of marinara sauce to get 3 cups. I tried this recipe using 2 cups but found it was too dry. You can freeze any extra marinara sauce for the next time you make this!
Tortellini: This recipe uses fresh tortellini. If you’d like to use dried tortellini, cook it first and omit the water from this recipe.
Mozzarella: Fresh mozzarella adds extra creaminess to this dish, but firm, shreddable mozzarella will work, too. You’ll want to use about a cup of shredded mozzarella.Ā
Serving size: This will serve 6-8 people, depending on what you serve with it. I always like a big side salad. Leftovers taste amazing reheated for lunch!
Nutrition
Serving: 1 = ā of the recipe, Calories: 615kcal (31%), Carbohydrates: 36g (12%), Protein: 31g (62%), Fat: 39g (60%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 112mg (37%), Sodium: 1391mg (60%), Potassium: 369mg (11%), Fiber: 4g (17%), Sugar: 5g (6%), Vitamin A: 650IU (13%), Vitamin C: 5mg (6%), Calcium: 416mg (42%), Iron: 3mg (17%)