This easy tortellini casserole recipe is a family favourite and a great alternative to classic lasagne — it’s less effort and time to put it together AND kids love it. It’s a one-skillet recipe where fresh tortellini is cooked directly in the sauce as the cheese on top melts in a hot oven. Easy-peasy, dinner is ready! This hearty vegetarian casserole is perfect as a hearty, meatless meal.
An easy Italian classic
The sauce for this recipe is made with a simple mixture of aromatics (onion and garlic), tomato passata, fresh herbs, balsamic vinegar and vegetable broth. Spinach is added for extra color and goodness, then comes the tortellini — fresh, store-bought tortellini. You can choose your favourite kind, whether it is cheese filled, or meat filled — my favourite is spinach and ricotta filled tortellini. Finally, it is topped with mozzarella cheese and freshly grated Parmesan before making it way to the oven to bake until bubbly. That’s it. Like I said simple.
One-skillet tortellini casserole recipe
And the great thing is that this recipe is easy to make for a crowd. All you need is a large, deep, oven-proof skillet. I like to use my ELAG skillet as it is deep and large enough to cook a meal for the whole family and with its easily removable handle it goes from stovetop to oven in a jiffy! But of course, if you aren’t feeding a crowd, you can easily half the recipe. The method remains the same!
An easy, adaptable casserole
In this version, I kept the sauce pretty simple, but you could also add sautéed mushrooms, and another healthy green, like chopped Swiss chard leaves, or skip it all together. Or if you are looking for something even heartier you saute Italian sausage (salsiccia) for a meat-based approach.
Looking for more recipe inspiration?
If you like this casserole recipe, then try one of these recipes next:
- Baked Tortelloni with Italian Sausage (Salsiccia)
- Creamy Vegetable Pot Pie
- Turkey and Potato Pot Pie (Turkey à la King)
Easy Tortellini Casserole
This easy tortellini casserole recipe is a family favourite and a great alternative to classic lasagne — it’s less effort and time to put it together AND kids love it. Serves 6-8.
Für die Soße:
- 2 tablespoons extra-virgin olive oil
- 4 small yellow onions, finely chopped
- 5 garlic cloves, minced
- 1/2 cup dry white wine (125 ml)
- 2 x 690 g jar tomato passata (püreed tomatoes)
- 2 rosemary sprigs
- 3 thyme sprigs
- 1-2 pinches red chili flakes
- 1 tablespoon balsamico
- 1 teaspoon brown sugar, optional
- 1/2 cup vegetable broth (125 ml)
- sea salt and freshly ground pepper, to taste
- 100 g baby spinach
Für die Auflauf:
- 2 x 500 g packages fresh tortellini (3-4 minute cooking time)
- 2 x 125 g packages bufallo mozzerella
- freshly grated parmesan cheese
- basil leaves, to garnish
Using a large, deep oven-proof skillet, heat the oil over medium heat, add the onion and garlic and cook until soft and translucent. Add the wine, cook until reduced.
Add the tomatoes, herbs, spices, vinegar, sugar and broth. Season with salt and pepper. Cover with a lid and let simmer for 10-15 minutes.
Meanwhile, preheat the oven to 400°F / 200ºC.
Remove the lid, turn off the heat and stir in the spinach, and the uncooked tortellini and stir into the sauce. Tear the mozzerella into pieces and scatter on top. Sprinkle with grated parmesan.
Transfer the oven-proof skillet with the pasta to the preheated oven and bake for about 20 minutes, or until the cheese on top is golden brown.
Remove and allow to stand for a few minutes before serving garnished with fresh basil.
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