Ingredients
Scale
- 1 (16 oz) package cheese tortellini, cooked according to package instructions
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- Fresh basil leaves, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, mix ricotta cheese, garlic powder, oregano, 1/2 cup mozzarella, and 1/4 cup Parmesan. Season with salt and pepper.
- Layer half the cooked tortellini in the baking dish, followed by half the marinara sauce, then half the ricotta mixture. Repeat layers.
- Top with remaining mozzarella and Parmesan.
- Bake uncovered for 15–18 minutes, or until cheese is bubbly and golden.
- Broil 1–2 minutes for extra browning (optional).
- Garnish with fresh basil before serving.
Notes
- For extra flavor, sauté 1 cup mushrooms or spinach and mix into the sauce before layering.
- Use gluten-free tortellini for a GF option.
- You can freeze leftovers — reheat covered in oven at 350°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 casserole
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
