Name: Easy Baked Tortellini Casserole One Pot Pasta Recipes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 package (20 oz) refrigerated cheese tortellini; 2 cups marinara sauce; 1/2 cup heavy cream; 1 teaspoon Italian seasoning; 2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil leaves for garnish (optional)

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There’s something magical about a recipe that lets you toss everything in one dish, slide it in the oven, and then sit back as your kitchen fills with the smell of baked cheese and bubbling sauce. This easy baked tortellini casserole is exactly that kind of comfort. I love it because it feels like a hug in a pan, warm and cozy but still quick enough for a weeknight when you’d rather not hover over the stove. We’re talking about one pot pasta recipes that save dishes and save sanity. If you’re anything like me, you know the joy of skipping an entire sink full of pots and pans. I’ve leaned on one pot recipes for years, and they’ve always delivered when dinner needed to be on the table fast. This casserole makes it even easier, since the tortellini comes ready to go, the sauce is forgiving, and the cheese pulls together the whole meal in a way that just makes sense. Think of it as one of those one pot pasta meals you’ll keep coming back to. Maybe you’ve had a long day, maybe you’ve got people to feed who always ask if there’s more cheese. Either way, it’s a keeper. And hey, if baked pasta isn’t your thing today, you can tuck this idea away for next week, when you’re looking for easy dinner recipes not pasta or when you want to switch it up with one pot chicken recipes. I’ve even played around with a few one pot chicken recipes using the same method, and let me tell you, it works beautifully. Comfort food doesn’t need to be complicated, and this casserole proves it every single time.

1) Key Takeaways
2) Easy Easy Baked Tortellini Casserole Recipe
3) Ingredients for Easy Baked Tortellini Casserole
4) How to Make Easy Baked Tortellini Casserole
5) Tips for Making Easy Baked Tortellini Casserole
6) Making Easy Baked Tortellini Casserole Ahead of Time
7) Storing Leftover Easy Baked Tortellini Casserole
8) Try these Main Course next!
9) Easy Baked Tortellini Casserole
10) Nutrition

1) Key Takeaways

This baked tortellini casserole is rich with cheese and flavor.
You only need one dish to bring it together which saves time.
The recipe works for quick family dinners and small gatherings.
You can play around with sauces or proteins for variety.

2) Easy Easy Baked Tortellini Casserole Recipe

I like meals that respect my time, and this easy baked tortellini casserole does just that. The first time I made it, I felt a mix of relief and delight because dinner didn’t require me to hover over three pans. I only had one dish to wash and that made me ridiculously happy. When we talk about one pot pasta recipes, this dish belongs at the top of the list because it makes comfort food without piling up dirty cookware.

The sauce wraps around every tender tortellini, the cheese bubbles into golden edges, and the smell sneaks out of the oven long before you open the door. That’s when the family starts drifting into the kitchen asking when dinner’s ready. I like that part because it tells me I picked the right recipe. If you want something that feels hearty but not complicated, this casserole wins every time.

Recipes like this one are why I keep returning to one pot recipes. The balance of effort to reward feels almost unfair. You stir, you bake, you sit, you eat. And if you’re curious, the leftovers taste even better, which makes this one pot pasta meal a quiet hero for tomorrow’s lunch too.

3) Ingredients for Easy Baked Tortellini Casserole

Tortellini: I use a package of cheese-filled tortellini because it feels indulgent without any extra steps. The pasta comes ready and cooks quickly so you don’t lose time boiling water.

Marinara Sauce: A simple jar of marinara makes the base. I like sauces with a touch of garlic and herbs. If you have homemade sauce on hand, that’s even better.

Heavy Cream: A splash of cream changes the texture. It softens the acidity of the tomatoes and brings everything together in a smooth finish.

Italian Seasoning: This little blend lifts the sauce with oregano, basil, and thyme. I’ve tried it without seasoning once and missed that extra layer of flavor.

Mozzarella Cheese: Melted mozzarella forms the heart of this casserole. It stretches with every forkful and makes the dish feel cozy and familiar.

Parmesan Cheese: A sprinkle of Parmesan sharpens the flavor. It bakes into little golden spots on top that always disappear first at my table.

Fresh Basil: I keep basil leaves for garnish when I want the dish to look brighter. It also adds freshness against the richness of the cheese and sauce.

4) How to Make Easy Baked Tortellini Casserole

Step 1. Preheat the oven to 375°F. I grease the baking dish lightly so nothing sticks. This step saves me scrubbing later.

Step 2. Mix marinara sauce, cream, and seasoning in a bowl. I stir until the sauce looks smooth and the colors blend. It doesn’t take long.

Step 3. Add the tortellini into the sauce. I coat each piece so no bite tastes dry. It’s simple but worth doing well.

Step 4. Pour the mixture into the baking dish. I spread it evenly because it bakes more consistently this way.

Step 5. Cover the top with mozzarella and Parmesan. I like cheese to cover the entire surface, no empty spots.

Step 6. Bake uncovered for about 25 minutes. The edges bubble, the cheese browns, and the smell fills the kitchen with promise.

Step 7. Rest the dish for a few minutes, then garnish with basil. I serve it warm because that’s when the cheese stretches best.

5) Tips for Making Easy Baked Tortellini Casserole

I’ve learned to keep the sauce creamy by not overbaking. If the top browns too quickly, I cover it loosely with foil for the last few minutes. That small trick saves the casserole from drying out.

Salt matters, even when it hides in sauce. If your marinara feels bland, a pinch of salt and a shake of pepper fix it fast. Don’t forget the seasoning before baking or you’ll miss that depth in every bite.

I’ve swapped mozzarella with provolone once when I ran short, and the casserole still turned out great. That taught me flexibility works with this recipe. If you feel like adding cooked chicken, you’ll get a version close to one pot chicken recipes, and that’s not a bad twist either.

6) Making Easy Baked Tortellini Casserole Ahead of Time

I’ve assembled this casserole in the morning before a busy day. I kept it covered in the fridge until dinner and it baked just fine that evening. It feels good knowing dinner waits for you without extra effort.

If you go this route, add the cheese right before baking. Cheese left on uncooked pasta tends to clump and lose its stretch. Freshly sprinkled cheese bakes the way you want it to.

This plan works for hosting too. You can prepare two dishes in advance, keep them chilled, then slide both into the oven when guests arrive. It takes the pressure off and lets you spend more time with people than with pots.

7) Storing Leftover Easy Baked Tortellini Casserole

I place leftovers in airtight containers and stack them neatly in the fridge. The casserole holds well for about three days. Each reheated serving still tastes rich, though the cheese sets more firmly.

When I reheat, I add a spoonful of marinara to keep the pasta soft. A quick warm-up in the oven works best, though the microwave helps when time feels tight.

If you freeze portions, wrap them tight. The texture shifts slightly after thawing, but the flavor remains comforting. It’s a good fallback on nights when cooking feels like a chore.

8) Try these Main Course next!

9) Easy Baked Tortellini Casserole