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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.

Overhead shot of a pan of baked ravioli with marinara sauce in a white dish.
Table of Contents
  1. This Easy Baked Tortellini is Perfect for Busy Families
  2. Ingredients for Baked Tortellini Casserole
  3. How to Bake Frozen Tortellini
  4. What to Serve with this Tortellini Bake
  5. Preparation and Storage
  6. Recipe Variations
  7. Tips for the Best Baked Tortellini Recipe
  8. 4-Ingredient Baked Tortellini Recipe

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!

Process shot showing how to bake tortellini in the oven.

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!

Arranging frozen cheese tortellini in a pan.

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!

Process shot showing how to sprinkle cheese on top of a casserole dish.

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:

  1. Whisk together the marinara sauce and water.
  2. Layer the marinara mixture, frozen tortellini, and shredded cheese in a casserole dish.
  3. Bake until the pasta is al dente.
  4. Let it rest for a few minutes, garnish with fresh herbs, and serve!
Square overhead image of baked tortellini in a white dish

What to Serve with this Tortellini Bake

Everyone loves easy pasta dishes! Pair this versatile baked tortellini with any of these sides:

Overhead shot of a bowl of baked tortellini

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.
Close overhead shot of frozen cheese tortellini baked and scooped in a spoon

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.
Close overhead shot of a pan of baked tortellini casserole with fresh basil on top

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.
Serving spoon in a pan of baked tortellini casserole with bread and salad on the side.

More Tortellini Recipes to Try

Square overhead image of baked tortellini in a white dish

4-Ingredient Baked Tortellini

5 from 2 votes
Prep: 5 minutes
Cook: 35 minutes
Resting Time 5 minutes
Total: 45 minutes
Servings 4 people
Calories 542 kcal
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).
    Process shot showing how to bake tortellini in the oven.
  • 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.
    Arranging frozen cheese tortellini in a pan.
  • 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.
    Process shot showing how to sprinkle cheese on top of a casserole dish.
  • 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.
    Square overhead image of baked tortellini in a white dish
  • 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.
    Overhead shot of a bowl of baked tortellini

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
Keyword: baked tortellini, baked tortellini casserole, tortellini bake
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Adrienne says:

    Perhaps I was looking at another recipe. However, can this work with frozen Ravioli?

  2. Tim W. says:

    5 stars
    This worked out great!

    1. The Seasoned Mom says:

      We’re so glad, Tim!

  3. Allen says:

    5 stars
    Great recipe! Turned out delicious. So easy! Will definitely make again.

    1. The Seasoned Mom says:

      Thank you, Allen! We’re so glad you enjoyed it.

  4. Wanda Wenninger says:

    Can I make Cheese Tortellini in a crock pot?

    1. Blair Lonergan says:

      Hi, Wanda! Yes, you can — you’ll just have to keep a very close eye on it so that the pasta doesn’t get overcooked. I would try 2.5-3.5 hours on LOW, but definitely check them since that’s just a guess. I haven’t tried it myself! 🙂