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Cheesy Baked Tortellini Casserole

The weeks leading up to the year’s biggest holidays can be a bit of a jungle.  If you’re hosting events, it’s even more of a frenzy to get things ready.  I know this firsthand, because I do it to myself every year.

Yet, we’ve still gotta put dinner on the table for our hungry peeps on any given Manic Monday, right?

Baked Tortellini Casserole

But really, one easily finds themselves pressed for time to cook on any weekday of the year, holidays or not.

That’s precisely where this Cheesy Baked Tortellini Casserole comes in.  It literally takes me maybe thirty minutes to get this baby in the oven.   Just like my old friend, this wildly popular, super easy Cheesy Baked Ravioli Casserole.

Weeknight dinners are all about being fuss-free yet delicious…

Cheesy Baked Tortellini Casserole

Not long after this Cheesy Baked Tortellini Casserole gets tucked into the oven, that appetite-inducing aroma of cheesy pasta wafts through the air.

Kids come running and professing their hunger.  Grown-ups suddenly appear, asking if they can “help.”

Cheesy Baked Tortellini Casserole 2

This tortellini casserole couldn’t be easier, with the usage of frozen tortellini, straight from the freezer – no need to mess with boiling or cooking beforehand.

The tangy sweetness of tomatoes blends perfectly with the creaminess of melty cheese.  We like to add ground meat (beef, turkey, or sausage all work well) for the meat-lovers at our table, but you can easily leave the meat out for a vegetarian dish.  The result is a mouthwatering, satisfying meal that takes hardly any effort at all.


Did you make this?

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baked tortellini casserole

Cheesy Baked Tortellini Casserole

4.80 from 5 ratings
This Cheesy Tortellini Casserole is hard to beat, if you’re looking for a quick and easy yet totally scrumptious weeknight meal. Make it meatless, if you like.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Author: Amy Dong


  • 1 ½ lbs ground beef, see notes
  • ½ tsp table salt
  • ¼ tsp freshly ground black pepper
  • 20 oz cheese tortellini, from package, frozen or refrigerated
  • 26 oz tomato-based pasta sauce
  • 28 oz plain diced tomatoes, with all juices
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 TB onion powder
  • 1 TB white sugar
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded parmesan cheese, not powder


  • Preheat oven to 400F.
  • Cook ground beef with salt and pepper in a large, heavy pot over medium high heat. Continually stir and break up pieces until browned and cooked through. Drain excess grease, and turn heat to low.
  • Add red pasta sauce and diced tomatoes with juices to the pot. Add garlic, oregano, basil, onion powder, and sugar. Stir to incorporate. Remove from heat.
  • Spread one-third of the sauce mixture evenly onto the bottom of a 9×11" casserole pan or similar sized baking dish. Arrange half of the frozen tortellini over the sauce. Sprinkle one-third of both the mozzarella and parmesan over the tortellini. Repeat layers. You should end with the last third of sauce on top, followed by the last third of cheeses.
  • Spray a sheet of aluminum foil with oil, and lay the oil-side down loosely over casserole. Bake 40 minutes for frozen tortellini; 30 minutes for refrigerated ones. Uncover and bake another 10 minutes, or until cheese turns bubbly and golden.
  • Note: Casserole may be assembled the night before, covered tightly, and stored in fridge. The frozen tortellini will become defrosted, so reduce bake time to 30 minutes in this case.

Nutrition (per serving)

Calories: 573kcal | Carbohydrates: 37g | Protein: 44g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1014mg | Potassium: 442mg | Fiber: 4g | Sugar: 5g | Vitamin A: 456IU | Vitamin C: 5mg | Calcium: 583mg | Iron: 5mg
Course: Main
Cuisine: American Italian
Method: Bake

Add a comment

Recipe Rating


    • R
    • 5 stars

    Excellent! I used frozen tortellini and added carrots + spinach but followed recipe otherwise.

      • Amy Dong

      YAY! 🙂 🙂

    • RS

    Hi – if using frozen tortellini, do you recommend thawing first or adding it frozen?

      • Amy Dong

      You can thaw frozen tortellini in fridge overnight, if you’d like to cut down on bake time. Otherwise, frozen tortellini can be used with increased bake time (add about 20 minutes)

    • Linn

    How many servings does this make?
    I can’t imagine these ingredients with room for tortellini to expand fits into a 9×11 pan.

    • Autumn
    • 5 stars

    Easy peazy and so delish! I sautéed fresh spinach and mushrooms, added a can of tomatoes with garlic and oregano in them, and garnished with fresh basil. Talk about gourmet made easy!

    • Teresa Oliver
    • 5 stars

    I will make this tonight with a cabernet tomato sauce and a can of Rotel. Im gonna pound out chicken breast like scallopini style and layer in with Spinach Ricotta tortellini. Can’t wait. All I have is some Jack cheese, but its gonna be great.

      • chewoutloud

      It sounds fabulous, Teresa!! 🙂

    • Cher
    • 5 stars

    So easy, so cheesy, and so delicious! Smells just like lasagna when it’s baking. I used chicken tortellini, so I skipped the ground meat! Still super amazing! I might have added a little bit more shredded cheese, just cause we love melted cheesy pasta dishes! Thanks for the inspiration!

      • chewoutloud

      So happy you loved this, Cher!

    • sonya

    how do u think this would be without the meat? love Italian but have some veg. in the family

      • chewoutloud

      Sonya, this would be a fantastic dish to cater to vegetarians! Just omit the meat and add more veggies if you like (zucchini, carrots, etc.) It will still be cheesy delicious 🙂

    • Giselle

    I made this tonight and my family really liked it! I followed the recipe except I put fresh cooked spinach on top of each layer of tortellini. This went together quickly and easily, and it really hit the spot on a cold night! Thank you for a great recipe that I know I will make again and again.

      • chewoutloud

      So glad you guys liked it, Giselle! Thanks for coming by to let us know 🙂

    • Heidi

    I’m thinking of making this with one jar of tomato sauce and one jar of alfredo sauce – how do you think that will turn out???

      • chewoutloud

      Ooh, that sounds good, too. I’m thinking it’d be hard to mess that combo up :). I’d love to hear how it turns out, Heidi!

    • Laura @ The Rookie Cook

    Ooh, this looks yummy! I don’t know when the last time we had Italian was…for some reason in the summer I am never in the mood. However, it is decidedly NOT summer anymore, and this gets me in the mood for some delicious Italian!

      • chewoutloud

      This is totally fab food for cool nights! Thanks for coming over, Laura! 🙂

    • Butter, Basil and Breadcrumbs

    This looks absolutely delicious….and I have to tell you that I keep coming back to look at the photos! I just served spaghetti the other night, and my husband has this thing about not eating Italian more than twice a week (yes, he is certifiably crazy)… anyway, I think he needs to suck it up, because I need to make this. SOON. 🙂

      • chewoutloud

      I know people who don’t want the same kind of food more than twice a week! Thanks for coming over, BBB! 🙂

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