4-Ingredient Baked Tortellini

Square overhead shot of a pan of baked tortellini.

5 from 2 votes

4-Ingredient Baked Tortellini

This easy dump-and-bake casserole layers frozen tortellini with marinara sauce and melty mozzarella, with no boiling or thawing required. It's a cheesy, family-friendly dinner that comes together in about 5 minutes of prep!

Course Dinner

Cuisine Italian

Keyword baked tortellini, baked tortellini casserole, cheesy tortellini casserole, one-pan baked tortellini, tortellini bake

Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings people

Calories 557kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

1 (24 ounce) jar marinara sauce
¾ cup water
2 teaspoons Italian seasoning
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (19 ounce) bag frozen cheese tortellini, not thawed
1 cup grated mozzarella cheese (or Italian 5-cheese blend)
2 tablespoons grated Parmesan cheese, plus extra for serving
Optional garnish: chopped fresh basil, parsley, or other herbs

Instructions

Preheat oven to 400°F. Grease a 9x13-inch baking dish with nonstick spray.
Whisk together the marinara sauce, water, Italian seasoning, salt, and pepper in a large measuring cup or bowl.
Pour a thin layer of the sauce mixture into the bottom of the prepared dish.
Arrange half of the frozen tortellini in a single layer over the sauce.
Pour about half of the remaining sauce mixture on top.
Sprinkle with ½ cup of mozzarella.
Arrange the remaining tortellini in a second layer. Pour the remaining sauce over top and press down gently so all the tortellini is coated. Sprinkle with the remaining mozzarella and finish with Parmesan.
Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 15 minutes, until the tortellini is al dente. For browned, bubbly cheese, transfer to the broiler for 1 to 2 minutes.
Let stand 5 to 10 minutes before serving. Garnish with extra Parmesan and fresh herbs if desired.

Video

Notes

Technique:

Don't skip the water. The tortellini absorbs liquid as it bakes. Reduce it slightly for a thicker sauce, but don't omit it or the pasta won't cook through evenly.
Don't overbake. Pull the dish when the tortellini is al dente; it continues to cook in the hot sauce as it rests. Overcooked tortellini tears and turns gummy.
Bake time varies by oven, pan type, and tortellini brand and size. Start checking early once the foil is off.
Sauce choice matters. With just 4 ingredients, a good-quality marinara (like Rao's) makes a real difference.

Variations:

Tortellini type: Any flavor works: cheese, meat-filled, or spinach.
Fresh or refrigerated tortellini: Bake uncovered for 15 to 20 minutes total (about half the time of frozen).
Add protein: Cooked ground beef, Italian sausage, diced chicken, or frozen meatballs all work well. Or use a meat sauce in place of plain marinara.
Add vegetables: Spinach (thawed and squeezed dry), mushrooms, zucchini, or parboiled broccoli can be stirred in before baking.

Storage and Reheating:

Make-ahead/freezer: Assemble the unbaked casserole, cover tightly, and freeze for up to 3 months. Bake from frozen as directed, adding 15 to 20 minutes to the covered bake time.
Leftovers: Store in the fridge for 3 to 4 days. Do not freeze after baking. Thawed pasta will be mushy.
Reheat covered in a 350°F oven for 15 to 20 minutes, or microwave individual portions for 1 to 2 minutes.

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