Tortellini Casserole Recipe

This tortellini casserole recipe combines cheese-filled tortellini, rich marinara sauce, a splash of cream, and melted mozzarella baked until bubbly and golden. It’s a comforting, beginner-friendly dinner perfect for busy weeknights, potlucks, and make-ahead meals.

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Course: Casserole

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Servings

Calories: 520kcal

Author: Olivia White

Cost: $9

Equipment

9x13-inch baking dish
Large mixing bowl
Skillet (if using meat)
wooden spoon
Aluminum foil

Ingredients

20 oz cheese tortellini refrigerated or frozen
3 cups marinara sauce
½ cup heavy cream
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach optional
1 lb Italian sausage or ground beef optional
2 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
If using sausage or ground beef, cook in a skillet over medium heat until browned. Drain excess grease.
In a large bowl, mix marinara sauce, heavy cream, garlic, Italian seasoning, salt, and pepper.
Add tortellini and cooked meat (if using) to the sauce mixture. Stir to coat evenly.
Fold in fresh spinach if using.
Spread half of the mixture into the baking dish. Sprinkle with half of the mozzarella and Parmesan.
Add remaining tortellini mixture and top with remaining cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 5–10 minutes until cheese is melted and golden.
Let rest 5 minutes before serving.

Notes

You can use frozen tortellini without thawing. Add 5–10 extra minutes if needed.

For a creamier version, increase heavy cream to 1 cup.

For a 5 ingredient baked tortellini casserole, omit spinach and meat.

Letting the casserole rest before serving helps thicken the sauce.

This tortellini casserole recipe freezes well for up to 2 months before or after baking.

Nutrition