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!
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.
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
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.
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.
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!
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.
More Cheesy Pasta Dinners
- No-Boil Ravioli Casserole35 Minutes
- Cheesy Steak Pasta Casserole45 Minutes
- Gorgonzola Mac and Cheese (Dump-and-Bake!)1 Hours 5 Minutes
- Cheesy Tortellini Casserole with Spinach25 Minutes
Recipe
Gorgonzola Tortellini Casserole
Print RateIngredients
- 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
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 submerged1 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
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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