Best Tortellini Casserole Recipes

TORTELLINI SPINACH CASSEROLE

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions. , Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. , In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat. , Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

CHICKEN ALFREDO TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
• Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
• Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
• Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
• Cover pan with aluminum foil and bake for 30 minutes.
• Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.

CHICKEN TORTELLINI CASSEROLE

Steps:

• Place chicken and garlic in a soup pot. Add chicken broth and bring to boil; reduce heat to low and simmer, covered, until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from pot; let cool 10 minutes. Dice into bite-sized pieces. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch oven-proof glass container (such as Pyrex®) with cooking spray.
• Melt butter in a saucepan over medium heat. Add green onions, 1 cup Monterey Jack cheese, sour cream, cream of mushroom soup, and cream of chicken soup; cook until heated through, 5 to 7 minutes.
• Combine diced chicken, tortellini, cream sauce, and button mushrooms in a large bowl. Pour into the prepared 9x13-inch Pyrex® baking dish. Top with remaining cup of Monterey Jack cheese.
• Bake in the preheated oven until bubbling and top is golden brown, 30 to 45 minutes.

SANTA FE CHICKEN-TORTELLINI CASSEROLE

Steps:

• Heat oven to 325°F. Spray 3-quart casserole with cooking spray. Cook and drain tortellini as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
• In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
• Bake uncovered 25 to 35 minutes, sprinkling with Colby cheese and tortilla chips for last several minutes of baking, until hot in center and cheese is melted.

CREAMED SPINACH AND TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease a large casserole dish.
• Combine pasta, creamed spinach, cheese, mushrooms, garlic and black pepper in a large bowl.
• Transfer mixture into prepared casserole.
• Top with reserved tomatoes, sliced and sprinkle with parmesan cheese.
• Bake for 20 to 25 minutes or until bubbly and cheese is golden brown.
• (I like to brown slightly under the broiler).

VEGGIE-TORTELLINI CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.
• Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.
• Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.

SPINACH AND TORTELLINI CASSEROLE

Steps:

• Combine pasta, creamed spinach, mozzarella cheese, and mushrooms.
• Transfer mixture into a greased 2 quart baking dish.
• Top with tomato slices and parmesan cheese.
• Bake at 350 degrees for 20-25 minutes.

CREAMY TORTELLINI CASSEROLE

Steps:

• Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.
• Melt butter in 3-quart saucepan over medium heat. Cook carrots, onion and mushrooms in butter about 5 minutes, stirring occasionally, until mushrooms are tender.
• Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.
• Bake uncovered about 15 minutes or until edge begins to bubble.

TORTELLINI MINESTRONE CASSEROLE

Steps:

• Heat oven to 375°F. In ungreased 2-quart casserole or 8-inch square glass baking dish, mix all ingredients except cheese. Cover with foil.
• Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered 10 to 15 minutes longer or until center is hot and cheese is golden brown.

TASTY TORTELLINI TUNA CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook tortellini as directed on package, omitting salt.
• Meanwhile, cook mushrooms, onions and garlic in large nonstick skillet on medium heat 5 to 7 min. or until slightly softened, stirring frequently. Stir in chicken broth. Bring to boil, stirring frequently. Remove from heat. Add cream cheese; whisk until melted. Add tuna and peas; mix well.
• Drain tortellini. Add to tuna mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheddar.
• Bake 15 min. or until tuna mixture is heated through and cheddar is melted.

BAKED TORTELLINI CASSEROLE

Steps:

• Sautee onions and garlic in olive oil, until soft.
• Add ground beef and season with salt and pepper.
• Once beef is cooked through, stir in tomatoes and tomato sauce.
• Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.
• Transfer to casserole dish and sprinkle remaining cheese over the top.
• Cover tightly with foil and baked at 350 degrees for about 30 minutes.

BEEF & MUSHROOM SOUP TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook pasta according to package directions.
• In large skillet add ground beef.
• Add soup mix, garlic powder, and Italian seasoning to ground beef.
• Mix well.
• Cook until no longer pink.
• Drain.
• Add pasta.
• Fold mushroom soup gently into meat mixture.
• Pour into sprayed 8 x 8-inch square baking dish.
• Sprinkle bread crumbs over top.
• Drizzle with melted margarine.
• Bake at 350°F for 20 minutes or until bread crumbs are browned.

TORTELLINI AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Wash broccoli and cut into bite size pieces.
• Cook broccoli in boiling water for 4 to 5 minutes and drain.
• Cook tortellini according to package directions and drain.
• Mix broccoli and tortellini together and set aside.
• In a medium size pan heat butter until melted.
• Stir in flour salt and pepper.
• Mix chicken broth and milk together and add slowly to flour/butter mixture.
• Cook and stir until thickened.
• Spray and 9 x 13 baking dish with non-stick cooking spray.
• Layer in pan: 1/2 tortellini broccoli mixture, 1/2 the white sauce, 1/2 the American cheese slices and 1 can of tomatoes.
• Repeat layers and top with Parmesan cheese.
• Cook, uncovered, for 45 minutes or until bubbly and hot.

TUNA TORTELLINI CASSEROLE

Steps:

• Cook the tortellini in boiling water for about 11 minutes, or according to package directions.
• Turn out into colander and let drain.
• While the tortellini is draining, combine the tuna, soup, mushrooms and 1 cup of the cheese in the tortellini pot.
• Add the drained tortellini and the frozen peas; mix lightly to coat.
• Spoon mixture into an 8X8 square baking dish. Sprinkle with remaining cheese.
• Sprinkle crushed chips over casserole.
• Bake in 350 degree oven for 25-30 minutes.
• Serve with crusty dinner rolls and a green salad for a complete meal!

SPINACH AND ARTICHOKE TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350.
• Cook tortellini in boiling salted water for 3 minutes.
• In large oven proof skillet, saute garlic and onion in oil until soft, 5 minutes.
• Sprinkle with flour and cook 1 minute. Add broth, cream, and nutmeg, simmer 5 minutes.
• Add spinach, artichokes, parmesan, salt and pepper.
• Stir in par-cooked tortellini.
• Top with bread crumbs, and bake for 30 minutes.

CHICKEN TORTELLINI CASSEROLE

Steps:

• cook tortellini for 8 minutes.
• combine all ingredients.
• place in a casserole dish.
• bake at 350 degrees for 25 minutes.

TUNA TORTELLINI CASSEROLE

Steps:

• Fill a large pot with 4 quarts water and put on high heat to boil.
• Chop onion and celery and saute in a little oil or spray. (Note: Feel free to add mushrooms or peppers, I can barely get away with celery with my family's tastes).
• Preheat oven to 350 degrees.
• Add tortellini to water and cook per package directions - you can undercook a little.
• In a 2 quart casserole, mix tuna, soup, and milk.
• Add celery and onion mixture to casserole.
• Drain tortellini and add to casserole. Add cheese and fold in with tuna mixture.
• Sprinkle with crushed potato chips, bread crumbs, etc., if you desire.
• Bake for 25-30 minutes.

TORTELLINI & SPINACH LASAGNA CASSEROLE RECIPE - (4.3/5)

Steps:

• Cook the pasta, according to package directions, in heavily salted boiling water (this is your only chance to season the pasta properly). For the spinach(optional): Heat just enough olive oil to coat the bottom of a skillet, about 1 Tablespoon. Add two cloves of peeled fresh garlic and cook at low heat-- for 5-10 minutes. The idea is to infuse the flavor of the garlic into the oil. Add one bag (about 2 pounds) of fresh spinach into the pan of oil and turn the heat to medium. The spinach will look like a LOT, but it will wilt down and shrink as it cooks-- about 5-10 minutes. Remove the garlic cloves and set aside. In an oven-proof pan, pour a layer of marinara sauce to coat the bottom. Add the drained pasta, and the cooked spinach. Add a layer of cheese. Repeat, if there is enough to do so. Bake at 350°F for about 20 minutes, or until the sauce is bubbly and the cheese is melted. Garnish with freshly grated Parmesan cheese.

CHEESY BACON AND SPINACH TORTELLINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish generously with cooking spray.
• In medium bowl, mix Alfredo sauce and water. Arrange half of the frozen tortellini in single layer in baking dish; top with 1/4 cup of the bacon, half of the spinach, half of the Alfredo sauce mixture and 1 cup of the mozzarella cheese. Repeat layers. Top with remaining 2 tablespoons bacon.
• Spray one side foil with cooking spray and cover baking dish, sprayed side down. Bake 40 minutes. Remove foil; bake 10 to 15 minutes longer or until bubbly around edges and hot in center.

TORTELLINI CASSEROLE

Steps:

• Melt butter in a large saucepan.
• Add garlic and onion.
• Cook gently 3- 4 minutes until fragrant and tender.
• Sprinkle with flour.
• Cook 3- 4 minutes longer but do not brown.
• Whisk in milk.
• Bring to a boil.
• Add tomatoes, paste, herbs, salt and pepper.
• Cook 5 minutes.
• Meanwhile, cook tortellini in boiling, salted water for 3 min.
• Add broccoli and continue to cook 5 minutes longer.
• Drain well.
• Combine drained tortellini mixture with sauce.
• Add cheese.
• Transfer to a 3 qt baking dish.
• Sprinkle with grated Parmesan.
• Bake in a preheated 350 oven for 30 minutes or until hot and lightly browned.