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Easy Baked Tortellini Casserole

This easy Baked Tortellini Casserole is quick & mainly cooks itself, with very little prep. It’s one of the best weeknight dinners, for those nights when you feel a little indulgent but just can’t be bothered. And as an added bonus it’s really easy to make vegetarian – just go for cheese filled tortellini instead.

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baked tortellini casserole in a pan and served on a plate

A big part of my college degree could be probably attributed to this specific recipe. I made it almost every week back then, when money was tight (I once had mashed potatoes topped with barbecue seasoning and ketchup for dinner. A low point in my culinary career. Especially as I added too much water to the mashed potatoes so it came out more like a mashed potato soup.) and all food needed to be lunchbox-appropriate.

But, knowing myself, it also had to be really tasty (the mashed potato soup being one of the few exceptions to the rule) – otherwise, I would just ditch it and run to the cafeteria instead. (This happened more than I would like to admit, especially when I was really trying to live on a budget and made some really boring food that ended up costing me more than making some nice stuff would have. Probably something like this that ended up causing the whole mashed potato soup incident. And made me get a job.)

This tortellini casserole fits all the requirements. It’s quick and mainly cooks itself, so it’s perfect for fitting in some studying or working while it’s cooking. It’s cheap, at least along my standards – one portion comes out at €1-2. And, it’s perfect for your lunchbox – especially if you cook the tortellini a little bit less so they’re not overcooked after heating up.

And, not to mention, it’s tasty & cheesy & comforting and all set to make you happy.

Now, on to the easy-peasy cooking part.

How to make an easy Baked Tortellini Casserole

Start by cooking your tortellini (dried tortellini is best for this) about half the time stated on the package. Drain and place half of them in a non-stick oven pan. No need for butter if using non-stick for this!

Half-cooked tortellini in a pan

Place half of your spinach on top – don’t go splurging on baby spinach for this, the big grown-up kind will do just as well.

Half-cooked tortellini and spinach in a pan

Now add half of your cheese.

Half-cooked tortellini, spinach and cheese in a pan

On with the rest of the tortellini and sprinkle with chili flakes. Adjust to your taste, and if you don’t like spice at all then just add your seasoning of choice instead. But don’t skimp! A lot is good.

Half-cooked tortellini, spinach, cheese and chili flakes in a pan

Add the rest of the spinach.

Half-cooked tortellini, spinach, cheese and chili flakes in a pan

And the rest of the cheese.

Half-cooked tortellini, spinach, cheese and chili flakes in a pan

Pour over the cream, and stick it in the oven.

Half-cooked tortellini, spinach, cheese, chili flakes and cream in a pan

And about 15 minutes later you’ll have this beautiful baked tortellini casserole all ready to go.Baked tortellini casserole

What to serve with Baked Tortellini Casserole

Often I just eat my tortellini casserole as it is, I mean you do have a nice helping of spinach in there so that’s technically salad (or something like that). But it does go really well with a separate salad as well – tomatoes, cucumbers and peppers with a basic vinaigrette would sit nicely.

Baked tortellini casserole

And if what you’re really wondering is which wine to choose – go for something with its own hint of pepperiness, like a Syrah, Tempranillo or Pinot Noir. If going for white, go a bit sweet – it balances the spiciness nicely.

Baked tortellini casserole in a pan

As always – I love hearing from you, so if you made this, please leave a comment and rating below! Or just leave a comment anyway and let me know what you think. And if you share your creation on Instagram – please tag me and use the hashtag #alwaysusebutter!

Baked Tortellini Casserole

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian, Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 547kcal

Ingredients

  • 250 g dry tortellini filled with ham & cheese
  • 70 g spinach
  • 150 g shredded cheese
  • 1 tsp chili flakes
  • 200 ml cream

Instructions

  • Set oven for 200 C/400 F. 
  • Cook the dried tortellini for half as long as stated on the package and drain.
  • Place half of the tortellini in an oven pan measuring about 20x30cm/8x11''. On top of the tortellini, place half of the spinach followed by half of the cheese. Add the rest of the tortellini, sprinkle with the chili flakes, and follow with the rest of the spinach and cheese. Pour over the cream, and try to spread it out as much as possible. 
  • Bake in the middle of the oven for 15 minutes or until cheese is melted and slightly golden and the casserole seems mostly set. Serve as it is or with a salad.

Notes

  • Make it vegetarian: Use dried cheese tortellini instead of ham & cheese
  • Make ahead: Cut the tortellini cooking time by one more minute so it won't overcook when heating up.
  • Not into spice? Use another seasoning of your choice.
Nutrition Facts
Baked Tortellini Casserole
Amount Per Serving
Calories 547 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 19g 95%
Cholesterol 137mg 46%
Sodium 834mg 35%
Potassium 173mg 5%
Total Carbohydrates 38g 13%
Dietary Fiber 3g 12%
Sugars 2g
Protein 18g 36%
Vitamin A 57.8%
Vitamin C 6.3%
Calcium 32.9%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.
Baked Tortellini Casserole is easy & quick to make and mainly cooks itself, with very little prep. One of the best weeknight dinners & easy to make vegetarian! #alwaysusebutter #spinach #pastacasserole #recipe #tortellini #easy #quick


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