CHEESY TORTELLINI CASSEROLE RECIPE

This casserole is perfect for those crazy busy weeknights when there is something going on each hour of the evening. Seven ingredients and most of them are probably already in your pantry if you like to cook Italian-style meals.

Prep/cook time is 30 minutes.

WHY THIS CASSEROLE WORKS

• It’s a 30 minute recipe – sauces simmer while the tortellini cooks.
• Uses jarred alfredo and marinara sauces – I’m not afraid to use these on busy weeknights.
• Great leftovers – cream based casseroles usually separate upon reheating but this one holds up well.
• Uses cheese tortellini which holds its own better in casseroles – it has more of a bite where other pastas can get a little too soft and mushy.
• The broiler does the heavy lifting – nothing like a crispy, lightly-browned cheese topping.

WHAT TO KNOW BEFORE YOU START

• You need to start the sauce as the tortellini is boiling because you have to mix them together before they cool down.
• Pull the tortellini out when it is al dente since it will be finished in the oven.
• If doubling this recipe to serve more than 4, use a 9×13 pan and broil an additional minute.

I know some of you think marinara and alfredo sound a little out of the box, but they simmer together really well and make a nice, creamy sauce. This is another recipe that uses jarred sauces…I’m not ashamed of shortcuts on hectic practice nights.

INGREDIENTS

• A 7-ounce package of cheese tortellini, as refrigerated tortellini will cook faster than dried tortellini, so add a couple of additional minutes if using dried tortellini
• 12 ounces of marinara sauce, about ½ of a standard-sized jar, with a chunky marinara that will work well with this recipe too.
• 8 ounces of Alfredo sauce – use your favorite. If you happen to have any of my homemade Alfredo Sauce in your freezer, this is the time to pull it out. Store-bought works fine too, though.
• 1½ teaspoons of dried Italian Seasoning, divided between the sauce and sprinkled over the top with the shredded cheese
• 1 cup of shredded mozzarella cheese, for best results, buy the block of mozzarella and shred it yourself. Pre-shredded cheeses have additives that keep them from melting as well as freshly shredded cheese.
• I recommend using ¼ cup of grated Parmesan cheese for best results; I suggest grating it yourself instead of using pre-grated Parmesan that comes in a shaker or canister. The Parmesan adds a salty, nutty flavor to the dish.

HELPFUL TIPS

• For a heartier dish, add 1 cup of cooked ground beef, crumbled cooked/browned Italian Sausage, shredded rotisserie chicken or your favorite type of meatballs to the dish before broiling.

VARIATIONS

• You can swap out the mozzarella for other cheeses like provolone (more robust flavor) or fontina (nutty flavor & great melting).
• Try a different tortellini flavor to jazz up the dish. Meat-filled ones will add some richness and the three-cheese version will give you an even cheesier cheese-pull.
• Add veggies prior to baking the casserole. Sauteed mushrooms, spinach or roasted red peppers are a few suggestions that would work well with this recipe.
• If you want some heat, add 1/4 tsp. of red pepper flakes while you heat up the sauce.
• Grease your pie/baking dish to avoid sticking of cheese on the sides, making it easier to serve.
• After it comes out of the oven let it sit for 2-3 minutes before serving. It will continue to bubble even as you pull it out of the oven and it’s easier to scoop once it has cooled a little bit.
• If you’d like the dish to be less rich, cut the amount of alfredo sauce in half. It won’t come together as creamy, but will still taste amazing.

STORAGE, MAKE-AHEAD, AND LEFTOVERS

How long will tortellini casserole keep?

Store casserole, cooled before covering, in airtight container in refrigerator up to 4 days. To reheat, add a little water or chicken broth to loosen the pasta up a bit and make everything a little more saucy and microwave in 90 second intervals, stirring between, until heated through.

Or, cover tightly with aluminum foil and reheat in 350° oven for 15 minutes, removing the aluminum foil for the last few minutes to get the cheese to recrisp, if desired.

Can I freeze tortellini casserole?

Although casseroles in general can be frozen, keep in mind that pasta will soften considerably. If you still want to freeze some of this recipe, make as instructed except for final broiling step.

Allow casserole to cool, cover tightly with plastic wrap and aluminum foil and freeze up to 2 months. To serve, remove from freezer and thaw in refrigerator overnight.

When ready to serve, remove plastic wrap and aluminum foil and follow directions for broiling.

Can I prepare this dish ahead of time?

Assemble casserole up to 24 hours ahead of time without adding the cheeses yet and store, covered, in refrigerator. Remove from refrigerator and allow casserole to sit during oven preheat time.

Prepare as directed; casserole may need another minute or two in the broiler.

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN TORTELLINI INSTEAD OF REFRIGERATED?

Yes, just follow package directions to cook. Plan on an extra 2-3 minutes cooking time, allowing extra time to be sure tortellini is cooked.

Drain very well.

WHY COMBINE MARINARA AND ALFREDO? CAN I JUST USE ONE?

Of course, you could just use marinara, which would make for a lighter and more simple meal, or alfredo, which would make for a richer and heavier dish, if you’re in a pinch, but the combination of the two creates its own flavor that can’t be achieved any other way. The acidity of the marinara helps cut through the fat of the alfredo and the cream of the alfredo mellows out the acidity of the marinara.

Try it, you’ll understand when you take the first bite.

MY CHEESE DIDN’T BROWN — WHAT HAPPENED?

Make sure:

• your oven rack is the correct distance from the broiler, ideally 4-6″
• the broiler has been on for a full 5 minutes before placing casserole into the oven
• your cheese isn’t straight from the fridge, as really cold cheese may take longer to melt/brown
• you’re using cheese that’s not pre-shredded, as these usually have starches added to keep from clumping which prevents the cheese from browning evenly

CAN I MAKE THIS IN A SLOW COOKER?

While this may be possible, I’d really not recommend it. It’s important to broil the casserole to achieve the best texture and flavor.

Cooking it in a slow cooker will give you more of a soft, saucy pasta dish, not a true casserole.

HOW DO I KNOW WHEN IT’S DONE UNDER THE BROILER?

The casserole is done when the cheese is completely melted, bubbling and starting to brown in spots. Browning usually starts to occur closer to the edges of the baking dish and works its way towards the middle.

Once the cheese has started to brown, take a peek at it every few minutes until it’s done to your liking, whether lightly golden-brown or dark brown. There’s some wiggle room here, as the casserole is fully cooked so it’s a matter of preference.

WHAT SIZE BAKING DISH SHOULD I USE?

One recipe makes enough to fit nicely into a 9″ pie dish or a shallow 8×8 square dish . This recipe calls for one package of tortellini.

It’ll be a little on the heaping side and will serve about 4. If you double the recipe, it’ll fit nicely into a 9×13 baking dish.

Keep in mind you want the pasta to fit into the baking dish in a somewhat shallow layer. We want the cheese to brown nicely on top without cooking for forever, and you don’t want a cold middle.

RELATED RECIPES

• Make your own alfredo sauce in about 10 minutes that tastes nothing like what you get in a jar. Get the recipe here: Homemade Alfredo Sauce

Find more recipes here that fit that bill: Easy Weeknight Dinners that are fast, made with real food, and require minimal cleanup.