If you are looking for a quick and heart-warming fall casserole, then my tortellini casserole is the answer! This tortellini casserole is loaded with onions, bell peppers, Italian sausage, tortellini and swimming in a creamy tomato sauce, which is laced with Italian spices and garlic.
No side dishes required! Of course, a crusty loaf of garlic bread may hit the spot for everyone at the table. Mangia Bene!
If you’re a fan of meals with tortellini as the star of the show, I hope you’ll try our marry me chicken tortellini, chicken tortellini soup, tortellini salad, and rich and creamy tortellini al forno!
DOES THE TORTELLINI NEED TO BE BOILED FIRST
In this baked tortellini casserole, yes it does. We cook it for a few minutes, in plenty of salted boiling water, just until al dente.
TORTELLINI CASSEROLE INGREDIENTS
- Olive oil: Extra Virgin Olive Oil, one of the healthiest oils and adds flavor.
- Yellow onion: Also known as brown onion. They are great for cooking and get sweeter as they cook.
- Bell pepper: Red bell peppers are sweeter and milder than green bell peppers. Did you know that this is one bell pepper? The green is harvested first. When a green bell pepper ripens, it turns yellow, then orange, then red! Red is the sweetest.
- Garlic: Fresh cloves are best. Garlic has a strong, pungent flavor that mellows and sweetens as it cooks. I must in Italian dishes.
- Frozen tortellini: Use your favorite frozen brand. You can also use the fresh tortellini in the refrigerated section. Cook al dente, as directed.
- Italian sausage: Bulk Italian sausage or remove casings before cooking. This is a pork sausage, spiced with fennel, garlic and other spices. You can use mild or spicy.
- Marinara sauce: add your favorite jar. This is the base of the sauce, adding a deep tomato flavor. You can use any flavor: regular, spicy, garlic or basil.
- Italian seasoning: the perfect mix of Italian seasonings such as: basil, oregano, thyme, rosemary, parsley, marjoram.
- Rosemary: Crushed dried rosemary adds just a little more Italian flavor.
- Cream cheese: a great way to make your sauce creamy and thick.
- Heavy cream: a creamy thickener for the sauce.
- Mozzarella cheese: used both in the sauce and on top of the casserole. This mild cheese adds creaminess. This is a semi-soft Italian cheese made from cow’s milk. It has a soft, mild flavor.
TIPS
- Al Dente: Frozen tortellini takes just a few minutes to cook. The tortellini will continue to cook in the sauce, so be careful not to overcook, which can happen quickly. Of course, using fresh tortellini is great too. Cook al dente, as instructed.
- Thin It! If the sauce becomes too thick, add a little heavy cream or half and half to loosen it up.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your tortellini pasta casserole will last up to two days in the fridge. Beware, the tortellini texture will change, as any pasta will absorb the sauce and can get a little gummy.
- Can You Freeze This? It is not recommended to freeze.
- Make-Ahead: This dish can be warmed up. Warm it up gently, do not overheat. It is best served right out of the oven to ensure firm tortellini.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING SUGGESTIONS
I like to serve this with a simple green salad tossed with our balsamic vinaigrette, pizza salad, 1905 salad, strawberry spinach salad, or our fully loaded Mediterranean salad, simple roasted peppers, honey glazed carrots, roasted green beans with shallots and pancetta, or sauteed asparagus!
In our home, a meal isn’t complete without a side of bread! I love my copycat Olive Garden bread sticks, truly amazing garlic bread, or yummy garlic and herb parker house rolls.
Top everything with my tiramisu, strawberry tiramisu, or little, incredibly amazing, Italian Christmas cookies, Italian wedding cookies, or ricotta cookies!
HOW TO MAKE TORTELLINI CASSEROLE
- Cook the tortellini according to the package instructions.
- Saute the aromatics and add the sausage.
- Add the marinara sauce, herbs, cream cheese, heavy cream, and mozzarella. Heat until the cream cheese is melted. Add the cooked tortellini. Mix.
- Pour the sausage-pasta mixture into the casserole dish.
- Sprinkle the remaining mozzarella on top.
- Bake and serve.
***See the full instructions below.
MORE TORTELLINI RECIPES
- Creamy Tortellini Soup
- Sausage Tortellini Soup
- Creamy Chicken Tortellini Soup
- Spinach Tortellini Soup
MORE BAKED PASTA DISHES
- Lasagna Casserole
- TikTok Spaghetti
- Chicken Noodle Casserole
- Million Dollar Spaghetti
- Baked Macaroni and Cheese
- Chicken Spaghetti Casserole
- Johnny Marzetti Casserole
- Crack Chicken Spaghetti Bake
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Tortellini Casserole
This quick and heart-warming Tortellini casserole is loaded with onions, bell peppers, Italian sausage, and tortellini in creamy tomato sauce.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 (20-ounce) package frozen tortellini
- 1 pound Italian sausage
- 1 (24-ounce) jar marinara sauce
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried crushed rosemary
- 4 ounces cream cheese
- 1/4 cup heavy cream
- 3 cups Mozzarella cheese, shredded~ DIVIDED
Garnish
- 1-2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 350ºF (177ºC). Generously butter or spray a 9X13-inch baking dish with nonstick cooking spray; set aside.
- Cook the tortellini (20 ounces) according to package instructions, in well-salted water, until cooked to al dente. Drain tortellini and dry pasta pot.
- Heat oil (2 tablespoons) in a 12-inch skillet over medium heat and sauté onion (1 cup) and red pepper (1) until they begin to soften, about 5-7 minutes. Stir in garlic (4 cloves), reduce heat to low, and continue to sauté until fragrant, about 1 minute.
- Add sausage (1 pound) to skillet with the vegetables and cook until brown and there is no longer any pink left. Drain any excess oil.
- Add marinara sauce (1 jar), Italian seasoning (1 tablespoon), rosemary (1/2 teaspoon), cream cheese (4 ounces), heavy cream (1/4 cup), 1 cup of mozzarella to sausage and veggies. continue to heat until the cream cheese is melted. Stir until evenly combined.
- Add cooked tortellini to the dried-out pasta pot. Pour in sausage and sauce to the pasta pot and stir to evenly coat the pasta. Pour into prepared baking dish. Cover tightly with foil and place in the preheated oven for 25 minutes.
- Remove from oven, remove foil, and sprinkle remaining cheese evenly over top. Return to oven and continue to bake until casserole is hot, bubbly, and the cheese is melted and beginning to brown. Let the casserole set for 10 minutes. Sprinkle with parsley and serve.
Notes
- Al Dente: Frozen Tortellini takes just a few minutes to cook. The tortellini will continue to cook in the sauce, so be careful not to overcook, which can happen quickly. Of course, using fresh tortellini is great too. Cook al dente, as instructed.
- Thin It! If the sauce becomes too thick, add a little heavy cream or half and half to loosen it up.
Nutrition
Serving: 1serving | Calories: 913kcal | Carbohydrates: 55g | Protein: 41g | Fat: 59g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 168mg | Sodium: 1916mg | Potassium: 708mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1961IU | Vitamin C: 38mg | Calcium: 496mg | Iron: 5mg
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