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Homemade Tortellini Casserole photo

Tortellini Casserole

A creamy, veggie-packed tortellini casserole baked until bubbly and golden.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Small saucepan
  • Colander
  • Whisk
  • Mixing Spoon

Ingredients
  

  • cooking spray
  • 1 19-ounce package cheese-filled tortellini
  • 2 tablespoons olive oil
  • 1 cup snap peas trimmed
  • 1 cup carrot 1 medium, peeled and sliced (coins)
  • 1 cup baby bella mushrooms sliced
  • 3/4 cup mini bell peppers thinly sliced
  • 1 cup summer squash sliced and halved
  • 1 cup cherry tomatoes halved
  • 1 cup frozen corn
  • 1.5 tablespoons unsalted butter
  • 1.5 tablespoons all-purpose flour
  • 1/3 cup vegetable stock or broth
  • 1 cup milk 1%, 2%, or whole
  • 1/2 teaspoon roasted garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 8-ounce package cream cheese softened
  • 1/2 cup Parmesan cheese freshly grated
  • basil pesto optional

Instructions
 

  • Preheat the oven to 350°F and generously grease a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of water to a boil and add 2 teaspoons salt when boiling.
  • Trim snap peas, peel and slice the carrot into coins, halve the cherry tomatoes, and thinly slice the mushrooms, mini peppers, and summer squash.
  • Cook tortellini according to package directions; in the last 2 minutes of cooking, add the snap peas and carrot. Drain and transfer the tortellini and vegetables to the prepared casserole dish.
  • While the pasta cooks, heat olive oil in a skillet over medium-high heat and sauté mushrooms, peppers, and summer squash until crisp-tender, about 5 minutes.
  • Add the sautéed vegetables, halved cherry tomatoes, and frozen corn to the casserole dish with the tortellini and gently toss to combine.
  • In a small saucepan over medium heat, melt the butter, whisk in the flour and cook 1 minute to make a paste, then slowly whisk in the vegetable stock until smooth.
  • Gradually whisk in the milk and continue stirring until the sauce thickens, then stir in roasted garlic powder, salt, pepper, dried basil, and Italian seasoning.
  • Soften the cream cheese in the microwave if needed, then whisk it into the hot sauce until completely smooth; taste and adjust seasonings.
  • Pour the cream sauce over the tortellini and vegetables, stir gently to coat evenly, and smooth into an even layer in the dish. Sprinkle the grated Parmesan over the top.
  • Bake for 20–25 minutes until heated through and the cheese is melted; broil 1–2 minutes at the end if you want a browned top. Serve hot with optional pesto.

Notes

  • This is best enjoyed the same day it’s made.
  • Leftovers may become slightly watery when reheated.
  • The casserole does not freeze and thaw well.
  • You can halve the recipe to make a smaller batch.
  • To make ahead, assemble but do not bake; cover and chill up to 24 hours, then bake 45–55 minutes at 350°F until hot.