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With this easy dump-and-bake dinner, frozen tortellini goes straight from the freezer to the oven — no boiling or thawing necessary! Baked tortellini is a deliciously simple 4-ingredient casserole for your busiest weeknights.
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This Easy Baked Tortellini is Perfect for Busy Families
Dinnertime doesn’t get much easier than a dump-and-bake casserole with about 5 minutes of prep! Just assemble a lasagna-style dish using frozen tortellini — you don’t even have to thaw them first.
With only 4 ingredients, the baked tortellini is a meal that you can throw together with pantry (or freezer) staples when you don’t have anything else planned on the menu. Great for those hectic nights when you don’t want to make another stop at the grocery store! Just add a side salad and some garlic bread for a low-effort, family-friendly supper!
Does tortellini have to be boiled?
While traditional recipes call for boiling tortellini, this dump-and-bake method is a hands-off option that allows you to cook the pasta right in the sauce in the oven. It’s a quick, flavorful, comforting, and incredibly easy casserole!
Ingredients for Baked Tortellini Casserole
This is just a quick overview of the ingredients that you’ll need for a baked tortellini casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Marinara sauce: make your own from scratch, or grab a jar of your favorite store-bought marinara sauce, spaghetti sauce, or other pasta sauce. We like Rao’s brand, but any variety is fine.
- Frozen tortellini: I use this frozen cheese tortellini, since it’s readily available at my local grocery store. That said, any variety will work. Feel free to pick a meat-filled or spinach tortellini if you prefer.
- Mozzarella cheese: use grated mozzarella cheese, or for even more flavor, try an Italian 5-Cheese blend.
- Parmesan cheese: for even more cheesy flavor in the casserole.
Plus water, salt, and pepper — which I don’t “count” in my list of 4 ingredients!
How to Bake Frozen Tortellini
This easy dinner recipe comes together with about 5 minutes of prep! I’ve included the detailed instructions in the recipe card at the bottom of the post, but here’s the quick version:
- Whisk together the marinara sauce and water.
- Layer the marinara mixture, frozen tortellini, and shredded cheese in a casserole dish.
- Bake until the pasta is al dente.
- Let it rest for a few minutes, garnish with fresh herbs, and serve!
What to Serve with this Tortellini Bake
Everyone loves easy pasta dishes! Pair this versatile baked tortellini with any of these sides:
- Garlic Bread or Breadsticks
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
- No-Knead Cast Iron Focaccia, Crusty French Baguette, Focaccia Bread, No-Knead Dutch Oven Bread, Soft Dinner Rolls, or Homemade Crescent Rolls
- 3-Ingredient Sour Cream Muffins, Pumpkin Muffins, or Pumpkin Bread
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Wedge Salad with Homemade Buttermilk Ranch Dressing, Caesar Salad, or our favorite House Salad with Candied Pecans
- Fennel Salad with Apples and Creamy Cider Dressing
- Parmesan Roasted Cauliflower or Garlic Roasted Broccoli
- Sauteed Zucchini or 3-Ingredient Parmesan Roasted Yellow Squash
- Sweet and Spicy Collard Greens with Tomatoes and Onions or Sauteed Spinach
Preparation and Storage
- Make Ahead: You can prep this dinner in advance and keep it stashed in the freezer until you’re ready to bake it! To do so, simply assemble the casserole, cover tightly with foil, and freeze the unbaked casserole for up to 3 months. When you’re ready to bake the tortellini, pull it out of the freezer and bake as instructed. You’ll probably need to extend the baking time by about 15-20 minutes, but just keep your eye on it.
- Leftovers will keep in an airtight container in the fridge for 3-4 days; however, the pasta absorbs the sauce the longer it sits, and therefore can become mushy.
- Reheat leftovers in a 350°F oven just until warmed through, about 15-20 minutes. You can also reheat individual servings in a microwave for 1-2 minutes. Be careful not to heat the leftover pasta for too long, though — overdone tortellini has a mushy, gummy texture.
- I don’t recommend freezing leftovers after baking. The thawed pasta will have an undesirable texture.
Recipe Variations
- Use any flavor of tortellini. We like cheese tortellini, but a meat-filled tortellini or spinach tortellini will also work well.
- If using refrigerated/fresh tortellini, the cooking time will be about half as long. As a result, you can skip the cover and just bake the tortellini uncovered for a total of about 15-20 minutes, or until tender.
- Add meat, such as cooked, diced chicken; browned ground beef, ground turkey, or Italian sausage; or cooked meatballs. You can also make the baked tortellini with meat sauce rather than plain marinara sauce.
- Stir in some veggies, such as fresh or frozen (thawed and squeezed dry) spinach, sauteed mushrooms, onion, or zucchini, or parboiled or steamed broccoli.
Tips for the Best Baked Tortellini Recipe
- The tortellini absorbs some of the liquid as it bakes in the pan, which is why we add a little bit of extra water to the marinara sauce. If you prefer a thicker sauce, you can omit the water (or decrease the total amount).
- The total baking time will vary depending on a number of different factors, including the type/size/brand of tortellini, the type of pan that you use, and on your individual oven. As a result, keep an eye on the tortellini as it bakes. You’ll know it’s done when the pasta is al dente (tender, with a firm bite). The tortellini will continue to cook and soften as it sits in the hot sauce, so you don’t want to overcook it and end up with mushy or torn tortellini.
- Season the dish with Italian seasoning or other herbs and spices of your choice. Some crushed red pepper flakes add a nice, spicy kick, and fresh herbs provide a bright, finishing touch. Good options include basil, parsley, and oregano.
More Tortellini Recipes to Try
4-Ingredient Baked Tortellini
Prep: 5 minutes
Cook: 35 minutes
Resting Time 5 minutes
Total: 45 minutes
With this easy dump-and-bake dinner, frozen ravioli goes straight from the freezer to the oven — no boiling or thawing necessary!
Ingredients
- 1 (24 ounce) jar marinara sauce
- ¾ cup water
- 1 (19 ounce) bag frozen cheese tortellini, not thawed
- 1 cup grated mozzarella cheese or grated Italian 5 Cheese Blend
- 2 tablespoons grated Parmesan cheese, plus extra for serving
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh basil, parsley, or other herbs
Instructions
- Preheat oven to 400°F. Grease a 9 x 13-inch baking dish or lightly coat with nonstick cooking spray.
- In a large measuring cup or bowl, whisk together the marinara sauce, water, and a few pinches of salt and pepper. Pour a small amount of the sauce mixture into the bottom of the prepared dish (just enough to coat in a thin layer).
- Arrange about half of the frozen tortellini in a single layer in the dish. Pour about half of the remaining sauce mixture over top, and sprinkle with ½ cup of grated mozzarella.
- Arrange the remaining tortellini in another layer in the pan. Pour the remaining sauce over top. Press down gently to make sure that all of the tortellini are coated in sauce. Sprinkle remaining mozzarella over top and sprinkle with Parmesan cheese.
- Cover tightly and bake for 20 minutes. Remove cover and continue baking until the tortellini is al dente, about for 15-20 more minutes. Transfer the dish to the broiler for a couple of minutes if you like the cheese browned and crispy on top.
- Let stand 5-10 minutes before serving. The pasta will continue to absorb some of the sauce. Garnish with additional Parmesan cheese and chopped fresh herbs, if desired.
Notes
-
- The tortellini absorbs some of the liquid as it bakes in the pan, which is why we add a little bit of extra water to the marinara sauce. If you prefer a thicker sauce, you can omit the water (or decrease the total amount).
-
- The total baking time will vary depending on a number of different factors, including the type/size/brand of tortellini, the type of pan that you use, and on your individual oven. As a result, keep an eye on the tortellini as it bakes. You’ll know it’s done when the pasta is al dente (tender, with a firm bite). The tortellini will continue to cook and soften as it sits in the hot sauce, so you don’t want to overcook it and end up with mushy or torn tortellini.
-
- Season the dish with Italian seasoning or other herbs and spices of your choice. Some crushed red pepper flakes add a nice, spicy kick, and fresh herbs provide a bright, finishing touch. Good options include basil, parsley, and oregano.
- Use any flavor of tortellini. I like cheese tortellini, but a meat-filled tortellini or spinach tortellini will also work well.
- Add meat, such as cooked, diced chicken, browned ground beef, ground turkey, or Italian sausage, or cooked meatballs. You can also make the baked tortellini with meat sauce rather than plain marinara sauce.
- Stir in some veggies, such as fresh or frozen (thawed and squeezed dry) spinach, sauteed mushrooms, onion, or zucchini, or parboiled broccoli.
- If using refrigerated/fresh tortellini, the cooking time will be about half as long. As a result, you can skip the cover and just bake the tortellini uncovered for a total of about 15-20 minutes, or until tender.
Nutrition
Serving: 1/4 of the recipeCalories: 542kcalCarbohydrates: 69gProtein: 30gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 71mgSodium: 1612mgPotassium: 534mgFiber: 8gSugar: 10gVitamin A: 894IUVitamin C: 12mgCalcium: 459mgIron: 5mg
Perhaps I was looking at another recipe. However, can this work with frozen Ravioli?
Hi, Adrienne! Yes! Here’s the frozen ravioli version: https://www.theseasonedmom.com/ravioli-casserole/