Creamy Tortellini Casserole
This Creamy Tortellini Casserole is the ultimate comfort food dinner, featuring pillowy cheese tortellini baked in a rich marinara cream sauce with Italian sausage and wilted spinach.Topped with golden, bubbling mozzarella and Parmesan, it comes together in just 35 minutes and is guaranteed to become a weeknight favorite.
Equipment
- 9x13 inch baking dish
- Large skillet
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
- 20 oz fresh or refrigerated cheese tortellini
- 1 lb Italian sausage mild or spicy, casings removed
- 4 oz cream cheese softened to room temperature
- 2 cups marinara sauce store-bought or homemade
- 1/2 cup heavy cream
- 2 cups baby spinach loosely packed
- 3 cloves garlic minced
- 1.5 cups shredded mozzarella cheese divided
- 1/3 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of olive oil and set aside.
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, for 6 to 8 minutes until browned and cooked through. Drain excess fat, leaving about one teaspoon in the pan.
- Reduce heat to medium. Add the minced garlic to the sausage and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Add the marinara sauce, heavy cream, and softened cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy, about 3 to 4 minutes.
- Stir in the baby spinach, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 2 minutes, stirring occasionally, until the spinach has wilted into the sauce.
- Add the fresh tortellini directly to the skillet and gently fold everything together until all the tortellini is evenly coated in the sauce.
- Pour the tortellini mixture into the prepared baking dish and spread into an even layer. Sprinkle the shredded mozzarella evenly over the top, then finish with the grated Parmesan cheese.
- Bake uncovered for 20 to 25 minutes, until the cheese is fully melted, bubbling around the edges, and beginning to turn golden. For extra browning, switch the oven to the broiler setting for the final 2 minutes, watching closely to prevent burning.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving. This helps the sauce settle and makes portioning much easier. Garnish with fresh basil or parsley if desired.
Notes
For best results, use fresh or refrigerated tortellini rather than dried for a softer, creamier texture after baking. Always soften cream cheese before cooking to ensure a lump-free sauce. To freeze, assemble the casserole before baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Leftovers keep in the refrigerator for up to 4 days in an airtight container.