Cooktop Cove: How to make a baked tortellini casserole
By Emma Blecker
When it comes to pasta night, nothing beats a filling serving of cheese tortellini! Our favorite thing about casseroles is that they have the uncanny ability to take our favorite family meals up a notch, without breaking the budget or taking up too much extra time. This simple recipe for baked tortellini casserole calls for only 5 ingredients, all quickly assembled to produce a delightfully creamy, cheesy, tasty meal that will delight every member of the family!
With only pasta sauce, tortellini, and three incredible cheeses, this casserole is just about as easy as they come! We recommend using a cheese-filled tortellini such as spinach and ricotta or 'four-cheese', although any meat-filled versions will work just as well! If you have any fresh herbs lying around in the fridge that need to be used up (such as parsley, rosemary, or time), then try mixing them in with the pasta sauce and mascarpone for the ultimate hit of flavor!
Baked tortellini casserole
10 minutes
30 minutes
40 minutes
2 cups (227g) pasta sauce
1lb (450g) frozen tortellini
½ cup (113g) mascarpone cheese
6 oz (170g) shredded mozzarella cheese
4 oz (113g) shredded parmesan cheese
salt and pepper to taste
Preheat the oven to 350 °F. Place a pot of salted water on to boil.
In a medium-sized bowl, whisk together the pasta sauce and mascarpone cheese. Season with salt and pepper, to taste.
Boil the tortellini for 2-3 minutes until tender, then drain.
Pour the cooked tortellini into the bottom of a 3-quart casserole dish and pour over the sauce. Mix well with a wooden spoon before sprinkling over the mozzarella and parmesan cheese.
Place the casserole into the oven, uncovered, for 25-30 minutes, or until the mozzarella is just beginning to brown.
Pro tip: This casserole is the perfect vessel for using up any leftover meat. If you have any cooked chicken, beef, sausage, or bacon in the fridge, simply stir it in along with the sauce before mixing in the tortellini!
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