Cheesy Tortellini Casserole is like lasagna without all the time and effort. Just cook some tortellini, mix them with tomato sauce, sprinkle with cheese and bake until bubbly. Food is ready!
A quick casserole when you’re craving lasagna
Have you ever gotten the urge to make lasagna and start thinking about the different ingredients you’ll need, but stop when you remember that it’s going to take almost two hours to prepare and you want something sooner rather than later?
This cheesy tortellini casserole is for those moments. It’s a bit like a baked lasagna – with pasta, cheese, tomato sauce – but a lot easier to put together.
The secret is frozen cheese tortellini
Of course, the reason it’s so easy to put together is because you start with already made cheese-filled tortellini, which can usually be found in the frozen section of your grocery store (if not, frozen ravioli would work too).
You can also use wrapped tortellini or even fresh tortellini; Cook according to package directions until just al dente before assembling the casserole.
A simple, adaptable casserole
While you are boiling the water for the tortellini, make the sauce. Then mix the cooked tortellini with the sauce, place in a casserole dish, cover with mozzarella and bake until bubbly. That’s it!
In this version we include chopped cremini mushrooms because they taste great and chopped Swiss chard for a healthy green. You can use spinach in place of the chard or omit it all.
How to store and warm up
This casserole will keep in the fridge for about five days. Reheat individual portions in the microwave or the entire casserole in a warm oven until heated through.
More cheesy pasta bakes:
- Creamy baked mac and cheese
- Stuffed mussels with mint ricotta
- Classic Lasagna
- Buffalo Chicken Lasagna
- Chicken Noodle Casserole
Cheesy tortellini casserole
ingredients
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1 1/2 pounds (24 ounces) prepared frozen Cheese tortellini
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Salt
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12 ounces cremini or white mushroomsroughly chopped or cut into 1/4-inch slices
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1 tablespoon butter
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3 cloves garlicchopped (about 1 tablespoon)
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1 (28 ounce) can crushed tomatoes
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1 large bundle Swiss chardRibs removed, leaves chopped (approx 2 cups), or 2 cups fresh chopped spinach or 1/2 cup frozen spinach
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1 1/2 teaspoon dried basil or 1 tablespoon finely chopped fresh basil
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1/4 teaspoon fennel seedscrushed
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prize red pepper flakes
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1/2 Cup grated parmesan cheese
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4 to 6 ounces mozzarella cheese Slices, enough to cover the surface of the casserole
method
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Preheat oven to 400°F
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Cook the tortellini:
Heat a large saucepan with 3 liters of water and 1 1/2 tablespoons of salt over high heat. When the water starts to boil, add the tortellini. Once the water boils again, cook for another 2 minutes until al dente.
You want the pasta to be cooked al dente since it will continue to cook in the casserole as it bakes. Remove from stove and let drain. Put aside.
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Fry mushrooms:
While you are preparing the pasta, start making the sauce. Heat a large, heavy-bottomed skillet without chopsticks (hard-anodized aluminum or cast iron is best) over medium-high heat.
Add the mushrooms. Dry fry them for 5 to 10 minutes without adding fat. When the mushrooms heat up, they give off water and cook in their own juice.
Once the mushrooms are well coated with the water they give off, stir in a tablespoon of butter.
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End of sauce:
Add the garlic, crushed fennel seeds, and red pepper flakes to the mushrooms and cook a minute longer.
Add the crushed tomatoes and dried or fresh basil. Increase the heat to bring it to a simmer, then lower the heat to simmer gently for 5 minutes.
Add the chopped chard and cook for a further 5 minutes until the chard starts to wilt.
Stir in the grated parmesan cheese. Add 1/2 teaspoon salt (more or less to taste).
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Assemble casserole:
Stir the cooked tortellini into the sauce and remove from the heat. In a 9×13 baking dish, spread the tortellini mixture in an even layer. Place a layer of sliced mozzarella cheese over the tortellini.
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Bake:
Cover with foil. (Either cover the casserole so the foil doesn’t touch the cheese, or brush a little olive oil on the inside of the foil to keep the casserole cheese from sticking to the foil as it cooks. You can also use a stick-free foil.)
Bake at 400°F for 20 minutes. Remove foil and grill 4 to 5 minutes more, until top is lightly browned and bubbly.
| nutritional information (per serving) | |
|---|---|
| 558 | calories |
| 19g | Fat |
| 71g | carbohydrates |
| 29g | protein |
