Out here in the country, casseroles are more than just supper; they’re how we gather people around the table on busy days and tired nights. This 4-ingredient baked tortellini casserole is one of those quiet little miracles that tastes like you fussed all afternoon, even though you barely did a thing. It reminds me of the church potlucks of the late ’70s, when everyone started sneaking convenience foods into their old family recipes—frozen pasta, jarred sauces—and somehow, with a little oven time and a lot of love, they turned into new traditions. This dish is hearty, comforting, and wonderfully simple, the kind of recipe you reach for when the weather turns cold, the day’s been long, or you’ve got grandkids underfoot and not much time to spare. You might make it because you’re feeding a crowd on a budget, or because you just want something warm and cheesy bubbling away in the oven while you put your feet up for a few minutes.
This baked tortellini casserole is a full meal in a pan, but it loves a few simple companions. I like to serve it with a crisp green salad—just lettuce, onion, and a light vinaigrette—to cut through the richness. A basket of warm garlic bread or buttered dinner rolls is perfect for swiping up the extra sauce along the edges of the dish. If you’ve got a garden, a side of green beans, lightly steamed and tossed with a little butter and salt, makes a lovely, old-fashioned plate. For a more generous spread, add a simple fruit salad—orange segments, apples, and grapes—to bring a bit of brightness to the table. And if you’re serving this for Sunday supper, a pan of brownies or a fruit cobbler for dessert will make everyone feel properly looked after.
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4-Ingredient Baked Tortellini Casserole
Servings: 6 servings
Ingredients
1 (20–24 oz) bag refrigerated or frozen cheese tortellini
1 (24 oz) jar marinara or pasta sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (24 oz) jar marinara or pasta sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a bit of oil or cooking spray so the pasta doesn’t stick.
If using frozen tortellini, let it sit out for 10–15 minutes while the oven heats, just to take the chill off. If using refrigerated tortellini, it can go straight into the dish.
Pour about 1 cup of the marinara sauce into the bottom of the baking dish and spread it around to coat the surface. This keeps the pasta from drying out and sticking.
Add the tortellini to the baking dish in an even layer. Pour the remaining marinara sauce over the tortellini and gently stir or toss right in the pan until all the pasta is coated with sauce.
Sprinkle the shredded mozzarella evenly over the top of the sauced tortellini. Then sprinkle the grated Parmesan over the mozzarella, making sure to cover the corners so they get nice and toasty.
Cover the baking dish tightly with foil and bake for 20 minutes, until the sauce is bubbling around the edges and the tortellini is heated through.
Remove the foil and return the dish to the oven. Bake, uncovered, for another 10–15 minutes, or until the cheese on top is melted, lightly golden in spots, and the casserole is bubbling.
Let the casserole rest for 5–10 minutes before serving. This gives the sauce a chance to settle and makes it easier to scoop out neat portions. Serve warm, straight from the baking dish.
