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A skillet filled with baked tortellini casserole covered in melted cheese and herbs, with a wooden spatula lifting a serving. Fresh spinach and tomatoes are on a plate beside the skillet.

Baked Tortellini Casserole

This Baked Tortellini Casserole is a hearty and flavorful dish that combines store-bought tortellini with Italian sausage, marinara sauce, cheese and veggies for a perfect weeknight meal! This comforting casserole is a real crowd-pleaser, perfect for family dinners or potlucks.
4.96 from 41 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 8 people
Calories 603 kcal

Equipment

  • Measuring cups and spoons
  • Cutting board and knife
  • Large oven safe skillet or braiser with a lid You can also use a large skillet/pot to assemble the dish and then transfer to an oven safe casserole dish and cover with tin foil.

Ingredients
  

  • ½ tablespoon olive oil
  • 1 lb ground Italian sausage
  • 1 medium onion, diced
  • ½ cup carrots, diced
  • 3 cloves garlic, minced
  • 32 oz jar of Marinara sauce
  • 2 cups fresh spinach, roughly chopped
  • ½ cup water or broth
  • 20 oz package of fresh cheese tortellini
  • 3 cups shredded mozzarella cheese, divided
  • ¼ cup parmesan cheese, shredded
  • salt and pepper

Instructions
 

  • Preheat the oven to 350 F.
    Drizzle some olive oil into a large oven safe skillet with lid and heat over medium high. Add in the Italian sausage, diced onion, diced carrot and minced garlic.
    Cook until veggies are tender and the sausage is browned and cooked through, using a wooden spoon to break it apart and stirring frequently.
    *See notes below for alternative cooking dish.*
  • Once the meat is fully cooked pour in the marinara sauce, water (or broth) and add the chopped spinach. Cook until the spinach is slightly wilted. Then taste and add salt and pepper as necessary.
    Then add in the fresh tortellini along with 1.5 cups of the shredded mozzarella and ¼th cup of shredded parmesan. Mix to combine then turn the heat off. Spread the mixture evenly in the pan then top with the remaining 1.5 cups of mozzarella.
  • Cover the dish with a lid (or tin foil) and bake covered at 350 F for about 40 minutes until the cheese is very melty and golden brown.
    *If desired you can broil uncovered for a minute or two at the end to really brown the cheese. Just keep an eye on it so it doesn't burn!*
    Remove from the oven and allow to rest for at least 5 minutes before serving. Enjoy!

Notes

*If you don't have a large oven safe skillet with a lid then feel free to prep the casserole on a large pot and then pour into a oven safe casserole dish. If you don't have a lid you can just top with tin foil.*

Nutrition

Calories: 603kcalCarbohydrates: 41gProtein: 31gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 106mgSodium: 1591mgPotassium: 610mgFiber: 5gSugar: 7gVitamin A: 2842IUVitamin C: 13mgCalcium: 382mgIron: 4mg
Keyword One pot meal, weeknight meal
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