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!

Course Main Course

Cuisine North American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 748kcal

Author Emmeline Kemperyd

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