Perfect-for-Leftovers Tortellini Casserole

Revitalize your leftover routine with our Perfect-for-Leftovers Tortellini Casserole, a dish that promises warmth and comfort in every bite. This easy-to-make casserole combines frozen cheese tortellini with the hearty flavors of spinach, artichokes, and garlic, all enveloped in a rich marinara sauce and topped with a generous layer of melted mozzarella cheese. Prepped in minutes and baked to bubbly perfection, this casserole is a crowd-pleaser that caters to various dietary preferences with plant-based and gluten-free alternatives. It’s also kid-friendly, allowing for vegetable swaps to suit the younger palate. Dive into this delicious, cheesy casserole for a satisfying meal that makes the most of your pantry staples.

Ingredients:

  • (2) 19 oz bags of frozen cheese tortellini
  • 1 ½ cups frozen spinach, thawed and drained
  • 1 cup frozen artichokes, thawed and chopped
  • 3 cloves garlic, minced
  • 1 jar marinara sauce
  • 2 ½  cups shredded mozzarella cheese


Directions:

Preheat the oven to 400 degrees. Spray a 9×13 casserole dish with cooking spray. Set aside. In a medium saute pan, heat a couple teaspoons of olive oil over medium heat. Add in the garlic, cook for about 30 seconds. Add in the spinach and artichokes and cook until warmed through. Season with salt and pepper. In a large bowl, toss together frozen tortellini, spinach and artichoke mixture, marinara sauce and about 2/3 of the cheese. Pour into the casserole dish and top with remaining cheese. Cover and bake for 40 minutes. Remove the cover and bake for 10 minutes more.


Other Ways To Prepare This Meal:

Plant-based: Use your favorite pasta shape instead of tortellini. Use nutritional yeast or vegan cheese shreds instead of mozzarella.

Gluten-free: Look for gluten-free tortellini or your favorite pasta shape. If using regular pasta, toss in a couple large dollops of ricotta cheese to the marinara sauce mixture.

Kid-friendly: Omit the spinach and artichoke. Add in their favorite veggies instead.