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Variations & Tips
In farm kitchens, we’ve always believed that a good base recipe should bend to what you have on hand, and this casserole is no exception. If you’d like a heartier dish, you can brown a pound of Italian sausage or ground beef in a skillet, drain it well, and stir it into the sauce before pouring it over the tortellini—just know that will bump you over four ingredients, so think of it as a Sunday version. For a little extra comfort, stir 1/2 cup of heavy cream into the marinara to make a pink, creamier sauce before baking. You can also swap the cheese tortellini for meat-filled or spinach tortellini if that’s what you find at the store. If you enjoy a bit of zip, sprinkle crushed red pepper flakes over the top along with the cheeses. A handful of fresh or dried Italian herbs—like basil, oregano, or parsley—adds a nice garden touch, especially in late summer when the herbs are overflowing. To stretch the casserole for a crowd, add an extra handful of mozzarella on top and serve it with plenty of bread and salad; no one will leave the table hungry. And if you’re cooking ahead, assemble the casserole earlier in the day, cover, and refrigerate—just add an extra 5–10 minutes to the covered baking time to warm it through from cold.
