Tortellini Casserole Recipe
This tortellini casserole recipe was born on a busy weeknight with just tortellini, leftover spinach, and a jar of Alfredo. The result? A cheesy, bubbly, soul-satisfying bake that’s now a staple in my kitchen. It’s perfect for beginners, great for meal prep, and flexible enough to make your own. Whether you’re adding sausage or keeping it veggie, this casserole is cozy, creamy, and always a hit.
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Servings: 6 Servings
Calories: 490kcal
Cost: $12
Equipment
- 9x13 inch baking dish
- large mixing bowl
- Foil
- Oven
Ingredients
- 20 oz cheese tortellini refrigerated or thawed frozen
- 15 oz Alfredo sauce 1 jar or homemade
- 2 cups spinach fresh chopped or frozen thawed & drained
- 1 cup shredded mozzarella divided
- ¼ cup grated Parmesan optional for topping
- 1 cup cooked protein optional: sausage chicken, or beef
- to taste — salt & pepper optional
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, mix tortellini, Alfredo sauce, spinach, protein (if using), and half the mozzarella.
- Pour mixture into prepared baking dish and spread evenly.
- Top with remaining mozzarella and grated Parmesan.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10–15 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
You can use marinara instead of Alfredo for a red-sauce version.
For added crunch, sprinkle breadcrumbs on top before baking.
To freeze: assemble fully, wrap tightly, and freeze up to 1 month.
Great paired with garlic bread and salad.
Nutrition
Calories: 490kcal | Carbohydrates: 38g | Protein: 21g | Fat: 28g | Cholesterol: 70mg | Sodium: 780mg | Potassium: 380mg | Vitamin A: 1800IU | Calcium: 250mg