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Baked Tortellini Casserole with Marinara

Baked tortellini casserole with marinara: cheese-stuffed tortellini baked in garlicky sauce until bubbling and golden. A layer of mozzarella melts into a caramelized top for easy, hearty weeknight comfort.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 20 oz cheese tortellini Refrigerated or frozen.
  • 3 cup marinara sauce Store-bought or homemade.
  • 1 cup ricotta cheese
  • 2 cup shredded mozzarella cheese Divided.
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.25 tsp red pepper flakes Optional.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 tbsp olive oil For greasing the baking dish.
For serving
  • 1 fresh basil leaves
  • 1 extra Parmesan For topping.

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil and set it aside.
  2. If using frozen tortellini, boil in salted water for 2 minutes less than package instructions, then drain and set aside. Refrigerated tortellini can go in raw.
  3. In a large mixing bowl, combine marinara sauce, ricotta cheese, garlic powder, Italian seasoning, onion powder, red pepper flakes, salt, and black pepper. Stir until smooth and well combined.
  4. Add the drained (or raw refrigerated) tortellini to the sauce mixture and gently toss until every piece is well coated.
  5. Pour half the tortellini mixture into the prepared baking dish and spread evenly. Sprinkle with 1 cup of the shredded mozzarella cheese.
  6. Add the remaining tortellini mixture on top and spread into an even layer. Ensure the surface is level for even melting.
  7. Top with the remaining 1 cup shredded mozzarella cheese and the grated Parmesan cheese, spreading evenly across the surface. Keep the cheese layer as flat as possible.
  8. Cover the dish tightly with aluminum foil and bake for 20 minutes at 375°F (190°C). The edges should look actively bubbling under the foil.
  9. Remove the foil and bake uncovered for an additional 15–20 minutes at 375°F (190°C), until the cheese is golden and bubbly with slightly caramelized edges. Watch the top closely during the last 5 minutes.
  10. Let the casserole rest for 5 minutes after baking. This helps it set so it’s easier to scoop.
  11. Garnish with fresh basil leaves and extra Parmesan before serving. Serve hot.

Notes

Pro tip: If the top starts browning too quickly, tent loosely with foil during the uncovered bake. Refrigerate leftovers in an airtight container up to 3–4 days; reheat in the oven until steaming. Freezing is yes—freeze portions up to 2 months, thaw overnight, then reheat. For a gluten-free option, use gluten-free tortellini and confirm marinara is gluten-free.