This Cheese Tortellini Bake is also just buying things and putting them together. I mean, there's a little bit of cooking involved, but it's mostly just assembly. And is that wrong? No, it's not! Not every meal needs to be a big production and that, my friends, is why Sandra Lee is a genius. So maybe my own semi-homemade dinners have a little less condensed cream of mushroom soup and a lot less alcohol, but the overall concept is there. It's a solid concept!
I rarely buy refrigerated tortellini and ravioli because the portions are so small, I'm usually still hungry after I've finished eating. So when I do buy them, I like to bulk up the meal with veggies, which help me feel full without adding many extra calories. I started this recipe with a good quality refrigerated tortellini (I used RP's because they're based out of Madison, where we used to live) and pasta sauce, then added oven-roasted broccoli and a little mozzarella cheese. Yes, it's that easy! And with the time you save on dinner, you'll have time to whip up a tablescape and cocktails.
📖 Recipe
Ingredients
- 2 medium crowns broccoli, broken into florets
- 2 cloves garlic, peeled and sliced
- Olive oil mister, or cooking spray
- Salt and pepper to taste
- 1 9-ounce package cheese tortellini
- 1 teaspoon Italian seasoning
- 1 cup good quality marinara sauce
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400ºF.
- Spray a large baking dish with cooking spray. Place the broccoli and garlic in the dish, spray with oil, and sprinkle with salt and pepper to taste. Roast the broccoli for about 20 minutes or until tender and just beginning to brown, stirring occasionally. Don't turn off the oven.
- While the broccoli is roasting, cook the tortellini according to the package instructions and drain well. (If you don't drain the tortellini well, the bake will be watery, so make sure it's really dry!)
- Add the tortellini to the baking dish with the broccoli and toss with the Italian seasoning and marinara sauce. Top with cheese and bake for about 10 minutes, or until the cheese has melted.
Tara says
What if I have frozen broccoli, not my fav but can I still roast it from frozen or should I defrost first?
Kiersten Frase says
In my experience, frozen veggies don't really roast well. I'd just steam it, drain it thoroughly (otherwise it will make the sauce watery), and then use it in the recipe. The taste won't be quite the same, but I've used steamed frozen broccoli in pasta bowls before.
Conor says
Hi Kiersten,
I have pre-cooked, frozen tortellini in my freezer. Can I use those? Should I cook them first or would they be fine from their frozen state?
Thank you.
Kiersten Frase says
You'll want to cook them first, then use them in the recipe.
Vanessa Smith says
If I doubled this recipe can I freeze on the casseroles for later ?
Kiersten says
I haven't frozen it myself, but I think it would work.
Cassandra says
This was so easy, and simple. I added baby spinach to it for some more greens. Thanks for the quick Monday night dinner 🙂