Cheesy Baked Tortellini Casserole with Marinara

Easy Tortellini Casserole

When a comforting, saucy casserole is calling your name but you have limited time, this easy tortellini casserole is the perfect answer. It combines tender cheese tortellini with savory Italian sausage, bright greens and a rich tomato sauce for a family-friendly meal that comes together quickly. Use fresh or frozen tortellini — or swap in ravioli if you prefer — and customize with the greens and cheeses you like. The simple technique makes this ideal for weeknights, and it also freezes well for a ready-made dinner on busy evenings.

If you want to make a vegetarian version, omit the sausage and sauté a mix of porcini and cremini mushrooms with garlic, butter and a pinch of red pepper flakes for depth of flavor. For gluten-free diets, choose frozen gluten-free tortellini or a suitable grain-free pasta substitute. To make a dairy-free casserole, use grain-free gnocchi or a plant-based pasta alternative and skip the cheese topping or use dairy-free cheeses. This recipe is flexible and forgiving, so feel free to adapt it to your dietary needs.

One of the great advantages of this casserole is that it can be assembled ahead of time and frozen. Prepare it on a weekend when you have more time, then pop it in the oven on a hectic weeknight. Leftovers reheat well and the flavors continue to meld, so the second-day casserole can be even better. Whether you make it fresh or freeze it for later, the dish delivers hearty satisfaction with minimal fuss.

Easy Tortellini Casserole

This casserole gives you the cozy flavors of lasagna with a fraction of the work. With minimal prep and pantry-friendly ingredients, it’s a reliable choice when you want something comforting without a lot of hands-on time.

Prep Time
15 mins

Cook Time
25 mins

Total Time
40 mins

Course: Dinner

Cuisine: Italian

Servings: 6 servings

Author: Marcia W. Smart

Ingredients

• 1 1/2 pounds cheese tortellini frozen or fresh
• 1/2 pound mild Italian sausage bulk or removed from casings
• 2 cups packed fresh spinach or Swiss chard, kale (center ribs removed) or 1/2 cup frozen spinach
• 1 25-ounce jar marinara sauce
• 1 15-ounce can diced tomatoes with juices
• 1/4 teaspoon salt
• Freshly ground black pepper
• Red pepper flakes optional
• 1 1/2 cups mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• Fresh basil cut into a chiffonade for garnish

Instructions

• Preheat the oven to 400°F (200°C).
• Bring a large pot of salted water to a rolling boil. Add the tortellini and cook for about 1 1/2 minutes if using frozen; you want them very slightly undercooked (al dente) because they will finish cooking in the oven. If you are using fresh cheese tortellini, there is no need to boil it in advance.
• While the pasta cooks, heat a medium sauté pan over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook until the meat is no longer pink.
• Add the greens to the pan with the sausage and cook until they are wilted and tender. If you like a little heat, add a pinch of red pepper flakes now.
• Stir in the marinara sauce and the diced tomatoes with their juices. Taste and season with 1/4 teaspoon salt and freshly ground black pepper, adjusting the seasoning to your preference.
• Spread 1/2 cup of the sauce mixture evenly across the bottom of a 9×13-inch casserole dish. Drain the tortellini and add them to the casserole dish. Pour the remaining sauce over the pasta and stir gently to distribute the sauce throughout. Make sure the top layer of tortellini is covered with sauce; if some pieces stick up, press them down so the edges don’t become overly crisp.
• Sprinkle the mozzarella and Parmesan evenly over the casserole. Bake in the center of the oven for about 25 minutes, until the cheese is melted and bubbly and the casserole is heated through.
• Remove from the oven and let the casserole rest a few minutes. Garnish with a chiffonade of fresh basil and serve with extra Parmesan on the side.