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    Home » Pasta

    Gorgonzola Tortellini Casserole With Walnuts

    By Emmeline Kemperyd on January 26, 2025, updated January 29, 2025 - 5 Comments

    Total time: 40 minutes minutes
    Prep time: 10 minutes minutes
    5 from 2 votes
    Jump to Recipe
    Gorgonzola tortellini casserole.

    This tortellini casserole is any cheese and pasta lover's dream. With two types of cheese, a nice tang from Gorgonzola, and perfect crunch from walnuts. All done in under 40 minutes, this is as easy as it gets!

    Gorgonzola tortellini casserole.

    Pasta + Cheese + Crunch

    I've made my classic cheesy tortellini casserole for years, so it was about time it got an upgrade. I combined it with my childhood favorite of tortellini with Gorgonzola cream sauce, and the result is this cheesy dream.

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    To make it even better I topped it all off with crunchy walnuts, because some extra texture is always a good idea.

    So if you don't like cheese, or pasta, or crunch - then this is not for you. But you're here, so I bet you do - enjoy!

    Just 6 Ingredients Needed

    Ingredients needed to make a gorgonzola tortellini casserole.

    Hidden Spinach

    Spinach is entirely optional. I love adding it for some extra veggies, but the dish is just as good without it. You can't really taste it, it just makes it more nutritious.

    Use Your Favorite Tortellini

    For filling, I usually use ham and cheese tortellini, but it's delicious with plain cheese as well.

    I mostly use dried tortellini, and boil it halfway to make it cook quicker in the oven. You can use refrigerated or frozen tortellini as well and the same goes there - cook it halfway first, then add to the baking dish.

    I've tried this starting with room temperature tortellini as well, and it works, but it will take longer to cook. So I find it to be totally worth it boiling it first!

    If you'd prefer not to boil it first, bake it for at least 45 minutes, and keep an eye on it so it doesn't burn. If it does, tent with foil.

    How to Make It in 3 Simple Steps

    1. Cook the Tortellini Halfway

    This just makes it easier and it will cook quicker in the oven. Drain and place half in a greased baking dish.

    Tortellini in a pan.

    2. Add Everything Else

    Add the rest of the ingredients in two layers: spinach, walnuts and both cheeses. Follow with a second layer with the rest of the pasta, spinach, walnuts and cheese.

    Finish by pouring over the cream and try your best to make sure the tortellini is entirely submerged.

    Gorgonzola tortellini casserole before baking.

    3. Bake

    Bake 30 minutes or until the cheese is melted and golden, the casserole is mostly set, and the tortellini is done. Eat and enjoy!

    Gorgonzola tortellini casserole after baking.

    Tips For Best Results

    Do cook the tortellini halfway, or add more baking time. It will not be done after 30 minutes unless the tortellini is hot from the pot to start with.

    Keep an eye on it in the oven. If it starts to burn, tent with foil for the remaining cook time. If it's not golden enough for you after 30 minutes, raise the temperature and give it 5 more minutes.

    Storing, Freezing & Reheating Instructions

    Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

    Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.

    Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments.

    Gorgonzola tortellini casserole.

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    Recipe

    Gorgonzola tortellini casserole.

    Gorgonzola Tortellini Casserole

    5 from 2 votes
    Print Rate
    Course: Main Course
    Cuisine: North American
    Servings: 4
    Calories: 748kcal
    Prep time: 10 minutes mins
    Cook time: 30 minutes mins
    Total time: 40 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • 12 ounces fresh / refrigerated tortellini cooked half the time stated on the package; see notes for different types of tortellini
    • butter small amount for buttering the dish; or oil/cooking spray
    • 1 large handful spinach
    • 1 cup gorgonzola cut in small pieces; see notes for options
    • ½ cup walnuts roughly chopped
    • 1 cup shredded cheese
    • 1 cup cream heavy cream or half and half
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F (200°C).
    • Butter a casserole dish that's either round and about 8 inches (20 cm) across or rectangular and about 10 x 7 inches (25 x 18 cm). The exact size is not important!
      butter
    • Boil the tortellini for half the amount stated on the package, then drain the water.
      12 ounces fresh / refrigerated tortellini
    • Place half the tortellini in the bottom of the dish, followed by half the spinach, half the walnuts and half of both types of cheese. Then add the rest of the tortellini, the rest of the spinach, walnuts, and the rest of both cheeses. Pour over the cream, and try to spread it out as much as possible, and make sure all the tortellini is submerged
      1 large handful spinach, 1 cup gorgonzola, ½ cup walnuts, 1 cup shredded cheese, 1 cup cream
    • Bake in the middle of the oven for 30 minutes or until cheese is melted and slightly golden and the casserole seems mostly set and the tortellini is softened. Serve as it is or with a salad.

    Notes

    Note on Tortellini

    For filling, I usually use ham and cheese tortellini, but it's delicious with plain cheese as well.
    I mostly use dried tortellini, and boil it halfway to make it cook quicker in the oven. You can use refrigerated or frozen tortellini as well and the same goes there - cook it halfway first, then add to the baking dish. I wrote the recipe using fresh / refrigerated tortellini as this is what I know is most often available. Dried tortellini weighs less per serving so you will want to reduce the weighted amount by about ⅓ if using. 
    I've tried this starting with room temperature tortellini as well, and it works, but it will take longer to cook. So I find it to be totally worth it boiling it first!
    If you'd prefer not to boil it first, bake it for at least 45 minutes, and keep an eye on it so it doesn't burn. If it does, tent with foil.
     

    What to Do With Leftovers

    Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
    Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.
    Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments.

    Nutrition

    Calories: 748kcal | Carbohydrates: 42g | Protein: 29g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 143mg | Sodium: 892mg | Potassium: 256mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1986IU | Vitamin C: 3mg | Calcium: 472mg | Iron: 3mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has more than 20 years of experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN  and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, Daily Kos, The Grio, The Asian Parent, and The Feed Feed, among others.

    Reader Interactions

    Comments

    1. Kirsten B

      April 26, 2025 at 12:40 pm

      I'm making this tonight... curious if adding the gorgonzola to heated heavy cream to help break it down be an idea or would that defeat the purpose of texture?

      Reply
      • Emmeline Kemperyd

        April 28, 2025 at 7:05 am

        Hi Kirsten! I like that the gorgonzola is not entirely evenly spread into the dish, so you get a bit more of it here and there. But you could absolutely add it to heated heavy cream if you prefer it to be more evenly distributed! /Emmeline

        Reply
    2. Donna Scotti

      April 06, 2025 at 8:28 am

      5 stars
      Everyone just loved this recipe! The walnuts gave it an extra crunch!

      Reply
    3. Roseann Ortega

      March 07, 2025 at 3:32 am

      5 stars
      Just made this exactly as the recipe called for and it is one of my new favorites! It was so easy. The cheese browned on top and combined with the walnuts gave it a wonderful crunch. I used refrigerated chicken herb tortellini and a mozzarella/provolone blend for the shredded cheese. Might experiment with adding a bit of sun dried tomatoes next time to tame the gorgonzola, but this is highly satisfying as is. Thanks for posting this keeper!

      Reply
      • Emmeline Kemperyd

        March 10, 2025 at 9:19 am

        Hi Roseann! So happy to hear you liked it! I love the idea of adding sundried tomatoes, I will need to try that for myself... /Emmeline

        Reply
    5 from 2 votes

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