Tortellini cheese casserole only needs six ingredients to make a delicious meal.
Fresh tortellini pasta is added to a casserole dish along with mushrooms, tomatoes and alfredo sauce. All are sprinkled with parmesan and shredded mozzarella, then baked in the oven for an easy filling dinner.
Why We Love This Recipe
- This recipe needs only six ingredients and turns them into a delicious meal.
- It’s so easy to prepare. Just cook the pasta, then dump and bake!
- Fresh pasta is flavorful and filling for hungry families.
- It’s cheap to make using inexpensive ingredients.
- This recipe is part of our free MEAL PLAN series. Inside I share 5 delicious printable recipes, a free meal plan, grocery list, and cooking video showing how to make them all. Click here to see the free Meal Plan!
- For more easy pasta recipes, try our vegetable parmesan pasta skillet, the mushroom kale pasta cooked in a frying pan, or the casserole dish pizza pasta bake.
Need more cheap meal inspiration? Try our 109 Cheap Easy Meal Ideas which are simple, perfect for busy nights, and budget-friendly.
Recipe Ingredients
Ingredients here are really simple. When mixed together you get an easy casserole dish. Here’s an overview of what you’ll need with variations:
- PASTA: Grab two packs of fresh tortellini or ravioli-style pasta from the grocery store. It can be any flavor. I used cheese tortellini.
- VEGETABLES: Sliced cherry tomatoes and mushrooms are mixed in with the pasta.
- SAUCE: 1 jar of alfredo sauce keeps this recipe easy and simple.
- CHEESE: Grated parmesan and shredded mozzarella cheese add flavor.
- VARIATIONS: Any style of fresh pasta will work! Chopped bell peppers, asparagus, spinach and onion can also be added. I recommend sauteeing them in a frying pan for a couple of minutes until tender. Any kind of shredded cheese can be used here too.
How To Make This Tortellini Cheese Casserole
This recipe couldn’t be easier to make with just three main steps. Here’s a quick overview with full instructions in the recipe card at the bottom of this post.
- Cook the fresh tortellini pasta according to package instructions. Add to a casserole dish.
- Sautee the mushrooms and tomatoes. Mix with alfredo sauce and parmesan cheese.
- Pour the sauce over the pasta. Sprinkle mozzarella on top. Broil until cheese is melted. Serve and enjoy!
Leftover tortellini casserole can be stored in an airtight container in the fridge for up to 3-4 days. Leftovers can be reheated in the oven, under the broiler, or reheated in the microwave.
Recipe Tips
- This recipe is easy to adapt. Any fresh pasta that’s tortellini or ravioli in any flavor will work. Alfredo sauce can be substituted with cream of mushroom soup, pasta sauce or marinara. Add different veggies like bell pepper an asparagus. Basically, you can use this recipe as a guide but create your own unique variation.
- Cook the pasta al dente following the package instructions. Then add to the casserole dish.
- Lightly grease the casserole dish before adding pasta to prevent sticking.
- If you want pasta really creamy, I recommend using two jars of alfredo sauce. If you don’t like alfredo sauce, use spaghetti sauce or marinara instead.
- Serve with garlic bread, toast or our homemade herb quick bread.
More Casserole Recipes
- Hamburger Casserole is super simple with just 7 ingredients.
- Beef Cabbage Roll Casserole is a deconstructed cabbage roll recipe and a family favorite.
- Tuna Noodle Casserole is cheap and fast. Ready in under 30 minutes.
- Shredded Barbecue Chicken Casserole fast and filling. You can use a rotisserie chicken.
- Ham Cheese Pasta Casserole with cooked chopped ham, bell pepper and broccoli.
Baked Tortellini Casserole
This baked tortellini casserole is so yummy and satisfying. The flavors are similar to spaghetti with ground beef but with lots of gooey delicious cheese. However, this is easier to make because you don’t have to cook the tortellini pasta first!
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Servings: 8 servings
Ingredients
- 2 Tbsp olive oil
- ½ cup chopped onion
- 2 minced garlic cloves
- 1 lb lean ground beef
- 1 cup cherry tomatoes
- 18 oz fresh tortellini pasta - uncooked
- 2 cups shredded mozzarella cheese - divided in half
- 21 oz jar of marinara sauce - about 3 cups
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F. Heat a frying pan over medium high heat. Once hot, add 1 Tbsp olive oil, 2 minced garlic cloves and ½ cup chopped onion. Cook until onion turns translucent, about 1-2 minutes.
- Add 1 lb lean ground beef and break apart using the tip of a wood spatula. Cook until ground beef turns brown and is no longer pink. Use a folded paper towel to swish around with spatula and soak up any excess grease.
- Now add 1 cup sliced cherry tomatoes and cook for 1 minute to soften. Remove the pan from heat and scoop into a large bowl (see steps below).
- In a large bowl, add the cooked ground beef mixture, 18 oz uncooked tortellini pasta, and 1 cup of mozzarella cheese. Mix together.
- Next, add the 21 oz jar of marinara sauce on top an mix everything together.
- Pour the mixture into a baking dish and spread into an even layer using a spatula. Sprinkle 1 cup of shredded mozzarella and ¼ cup parmesan cheese on top.
- Cover the casserole dish with foil and bake for 30 minutes. Then remove the foil and broil an additional 1-2 minutes.
Recipe Notes:
Leftover tortellini casserole can be stored in an airtight container in the fridge for up to 3-4 days. Leftovers can be reheated in the oven, under the broiler, or reheated in the microwave.
Nutrition
Calories: 430kcal | Carbohydrates: 35g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 900mg | Potassium: 502mg | Fiber: 4g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 10mg | Calcium: 281mg | Iron: 4mg
The nutritional information provided is an estimate and is per serving.
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