Baked Tortellini Casserole
A delicious and comforting Baked Tortellini Casserole, perfect for family gatherings or cozy night dinners, featuring cheese-filled tortellini and a rich sauce.
Ingredients
Main Ingredients
- 12 oz tortellini (frozen or fresh)
- 2 cups marinara sauce (store-bought or homemade) For a personalized touch
- 1 cup ricotta cheese Can swap for cottage cheese for a lighter option
- 1 cup mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese For an indulgent, cheesy crust
- 1 tablespoon olive oil
- 1 teaspoon garlic powder Or use 2 cloves of fresh garlic for more flavor
- 1 teaspoon dried Italian herbs Thyme, oregano, and basil work well
- Salt and pepper to taste
Optional Additions
- Spinach, kale, or sautéed bell peppers For a nutritional boost
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and let it warm up while you prep.
- In a large pot of salted boiling water, cook your tortellini according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine marinara sauce, ricotta cheese, olive oil, garlic powder, and Italian herbs. Stir until smooth and well incorporated.
- Gently fold in the cooked tortellini, ensuring each piece is coated in the flavorful sauce mixture.
Assembly and Baking
- In a greased 9×13 inch baking dish, spread half of the tortellini mixture evenly across the bottom.
- Sprinkle half of the mozzarella cheese on top. Spoon the remaining tortellini mixture on top, then layer with the rest of the mozzarella and finish with a generous sprinkle of Parmesan cheese.
- Cover your casserole with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.
Serving
- Let your casserole cool for about 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat in the oven or microwave as needed. You can freeze portions in an airtight container for up to two months.