Go Back Email Link

Baked Tortellini Casserole

Golden, cheesy baked tortellini garnished with fresh herbs, served with a crisp salad and parmesan on a bright, minimal table setting.
This baked tortellini casserole is rich, cheesy, and perfect for a satisfying family dinner. Each bite feels hearty and comforting, with a soft, saucy texture that makes it easy to serve straight from the dish. It works well for weeknights, potlucks, or any meal where you want something warm and filling that everyone will go back for.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4

Equipment

  • Large casserole dish
  • Mixing spoon
  • Aluminum foil

Ingredients

  • 12 oz refrigerated cheese tortellini
  • 1 small onion (finely diced)
  • ½ cup fresh parsley (reserve a small amount for finishing) chopped
  • ½ cup fresh basil (reserve a small amount for finishing) chopped
  • 2 cups marinara sauce
  • ½ cup water
  • 1 tablespoon olive oil
  • 1½ cups shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • Sea salt and black pepper to taste

Instructions

  • Preheat the oven to 375℉.
  • Add the tortellini, diced onion, parsley, basil, marinara sauce, water, and olive oil to a large casserole dish. Season with salt and black pepper, then mix well to combine.
  • Cover the dish tightly with aluminum foil and bake for 15 minutes.
  • Remove from the oven and stir the mixture so the tortellini cooks evenly. Sprinkle mozzarella and parmesan cheese over the top.
  • Cover again with foil and return to the oven for 10 minutes. Remove the foil and bake for another 5 minutes, until the tortellini is tender and the cheese is melted and bubbly.
  • Let it rest for 5 minutes before serving. Garnish with the reserved parsley and basil.

Notes

  • Use refrigerated (not frozen or dried) tortellini. It bakes up perfectly tender without any pre-cooking.
  • Do not skip the water. It provides just enough steam for the tortellini to cook through while covered.
  • Make it a meal: stir in cooked crumbled Italian sausage or shredded rotisserie chicken with the other ingredients before baking.
  • To scale up for a crowd: use a 9x13 pan, double all ingredients, and add 5 minutes to the covered bake time.
  • Leftovers keep in the fridge for up to 3 days. Add a splash of water or marinara when reheating to keep things saucy.
QR Code linking back to recipe