Baked Tortellini

This baked tortellini dish is easy to make and a family favorite.  Fresh tortellini is baked in tomato sauce with lots of cheese and veggies to make a hearty vegetarian casserole perfect for a busy night.

Baked Tortellini in a white bowl with a fork.

We’ve had lots of chilly, rainy weather here in Los Angeles, so I thought it would be a good time to share this baked tortellini recipe.

I love making baked pasta dishes on cold winter nights. My favorite to make is baked tortellini – a hearty vegetarian casserole full of tortellini, healthy veggies, rich tomato sauce and melted cheese.

Baked tortellini is easy to make and the whole family will love it.  I added some veggies to balance out all the cheese – but the cheese is the best part and what makes baked tortellini so good!

Baked Tortellini in a red pan.

This dish is easy to put together.  Just take the time to chop up the zucchini and grate the cheese before you begin.  Like all fast and easy dishes, do all your prep work before you begin making this recipe.  This will make it quick and easy to put the casserole together.

Step by step instruction on how to make baked tortellini:

Beginning steps for making baked tortellini.

  • Sauté zucchini and spinach in a large sauté pan and until soft.
  • Cook tortellini in a large pot of boiling water and then drain.
  • Add tomato sauce to a large bowl and add the parmesan cheese and ricotta.
  • Stir parmesan cheese and ricotta into the tomato sauce to combine.

Final steps for making baked tortellini.

  • Add cooked veggies and cooked tortellini to the tomato sauce.
  • Stir to combine all.
  • Add tortellini and veggie mixture to a casserole pan.
  • Top with mozzarella cheese and parmesan and bake until cheese is melted and golden brown.

Two white bowls with Baked Tortellini next to a casserole pan.

Tips for making baked tortellini:

  • What kind of tortellini can I use?  You can use any type of tortellini.  I used cheese tortellini but spinach or mushroom tortellini would be good options.
  • What kind of cheese can I use?  Mozzarella is the way to go with this dish.  You can try swapping out the mozzarella with smoked mozzarella for a richer, smokier flavor.
  • What kind of vegetables can I add?  I added zucchini and spinach, but you can add any veggies that you like – asparagus, green pepper, cauliflower – just make sure to cook them until they are soft and tender before adding them to the bowl.
  • Is fresh tortellini or dried tortellini best for this recipe?  You can use either one.  I used fresh tortellini from Trader Joes.  You just need to cook the tortellini as per the package instructions before adding it to the recipe.
  • Can I assemble this recipe ahead of time?  Yes!  You can assemble this recipe a day or so before and store in the fridge tightly wrapped in tin foil until ready to bake.  When ready to bake, remember to remove the tin foil.
  • What kind of pan should I use?  I used a 10 x 8 inch baking dish that was 2 inches deep.
  • Does this recipe freeze well?  Yes!  I wrap individual portions in tin foil and freeze.
  • The cheesy topping isn’t a golden brown color – what can I do?  If the top doesn’t look golden brown once the casserole is cooked then you can put it under the broiler for 60 seconds or so – just watch it closely to make sure it doesn’t burn.

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If you make this recipe and enjoy it, please come back and leave a comment and rating.  I’d love to hear from you!


Baked Tortellini

This baked tortellini dish is easy to make and a family favorite.  Fresh tortellini is baked in tomato sauce with lots of cheese and veggies to make a hearty vegetarian casserole perfect for a busy night.

  • Author: Geraldine
  • Prep Time: 15 mins
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Cuisine: American


  • 1 10 oz package of fresh cheese tortellini
  • 2 medium sized zucchini – about 2 cups – diced into quarters
  • 1 tbs olive oil
  • 2 cloves of garlic minced
  • 1/4 tsp red pepper flakes
  • 4 packed cups of baby spinach
  • 1 25 oz jar of tomato sauce – I used the Silver Palate brand marinara sauce
  • 1/3 cup of ricotta
  • 2/3 cup of grated parmesan cheese
  • 1 1/2 cup of grated mozzarella cheese
  • Fresh basil or parsley to garnish


  1. Preheat oven to 350 degrees.
  2. Bring a large pot of salted water to a boil.  Cook tortellini as per the package instructions.  Drain when done.
  3. Over medium heat, add olive oil to a large sauté pan.  Add zucchini, garlic and red pepper flakes and sauté for 4 minutes stirring occasionally.
  4. Add half the spinach to the pan and sauté until wilted.  Add the rest of the spinach and sauté until wilted.  Remove from heat.
  5. Add tomato sauce to a large bowl.  Add 1/3 cup of parmesan cheese and the ricotta to the bowl.  Stir to combine.
  6. Add cooked veggies and cooked tortellini to the tomato sauce in the bowl.  Stir to combine.
  7. Add tortellini mixture to baking dish and smooth down top with a wooden spoon.
  8. Add mozzarella to the top of the tortellini mixture and sprinkle with remaining 1/3 cup of parmesan cheese.
  9. Bake in oven for 30 minutes until the top is golden brown and melted.  If top is not golden brown after 30 minutes, turn on broiler and broil for 1 to 2 minutes until top is golden brown.
  10. Let cool for 5 to 10 minutes before slicing.  Sprinkle with a little fresh basil or parsley to garnish.


  • I used a 10 by 8 baking dish that was 2 inches deep.
  • This recipe freezes well.
  • If you make this recipe and enjoy it, please come back and leave a comment and rating.  I’d love to hear from you!


  • Serving Size: 1 of 6
  • Calories: 353
  • Fat: 16.7g
  • Saturated Fat: 7.4g
  • Carbohydrates: 29.2g
  • Protein: 20.2g
  • Cholesterol: 49mg

Keywords: Baked Tortellini, Family Casserole, Vegetarian Casserole

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18 comments on “Baked Tortellini

  1. Annie

    Could you use kale or squash instead of the zucchini? I’ve already shopped for the week and would like to make this for dinner tonight!

    1. Geraldine Post author

      Hi Annie – I’m not sure about kale – it may be too tough and chewy. Squash should be okay – just be sure to cook until it’s tender before adding to the casserole. Let me know how it goes.

  2. Sheila

    Made this baked tortellini recipe for our family dinner..did everything the day before, refrigerated it covered in foil. Baked it according to your directions, then 60 seconds under the broiler for the full glam effect. A huge success!

    1. Geraldine Post author

      So glad you and your family enjoyed it! That’s a great tip about using the broiler – I’m going to add that to the recipe notes. Thanks for leaving a comment and a rating!

  3. mimi rippee

    Well this is fabulous! I just made a thick soup that looks very similar to what’s in your baking dish. Such great flavors and textures!!! But I really love the spinach. It makes the dish seem less naughty, right?!!

  4. annie@ciaochowbambina

    It probably won’t surprise you to know that a tiny tear of happiness fell when I saw this post! Those first two photos are all I’ll be thinking about today! Give me all the comfort these days – you have nailed it, my friend!! Cheers!

  5. Traci | Vanilla And Bean

    Oh my gosh, this is totally mouthwatering Geraldine and indeed comforting! Sounds like winter has hit LA! So much flavor and texture packed into this easy weeknight meal. I love any baked pasta recipe, but especially ones that incorporates lots of veggies (and that melty cheese! – all heart eyes!)! Since going GF I’ve been looking diligently for some gf tortellini and I FINALLY found some. I am SO relieved I could cry! Thank you for your inspiration!

    1. Geraldine Post author

      Thanks, Traci – we have had SO much rain here – it’s been crazy. And it’s cold – in the 30’s a night which is pretty cold for LA – so this baked tortellini has been dinner (and lunch) for a few days now. So glad you’ve found gf tortellini!


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