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Tortellini Casserole

A creamy, vegetable-packed baked tortellini casserole that's quick to assemble and comforting for weeknights.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • cooking spray
  • 19 ounce cheese-filled tortellini package
  • 2 tablespoons olive oil
  • 1 cup snap peas
  • 1 cup sliced carrots about 1 medium carrot
  • 1 cup sliced baby bella mushrooms
  • 3/4 cup thinly sliced mini bell peppers
  • 1 cup sliced and halved summer squash
  • 1 cup halved cherry tomatoes
  • 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 pepper
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 8 ounce cream cheese package, softened
  • 1/2 cup freshly grated Parmesan cheese
  • basil pesto optional

Instructions

  • Preheat the oven to 350°F and generously grease a 9×13-inch baking dish with cooking spray.
  • Bring a large pot of water to a boil and season with 2 teaspoons salt.
  • Add the tortellini and cook according to package directions; in the last 2 minutes of cooking, add the snap peas and sliced carrots. Drain and transfer the tortellini and vegetables to the prepared baking dish.
  • While the tortellini cooks, trim snap peas, peel and slice the carrot, halve the cherry tomatoes, and thinly slice the mushrooms, mini bell peppers, and summer squash.
  • Heat the olive oil in a skillet over medium-high heat and sauté the mushrooms, peppers, and summer squash until crisp-tender, about 5 minutes. Pour the sautéed vegetables over the tortellini in the baking dish, add the halved tomatoes and frozen corn, and gently toss to combine.
  • In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook 1 minute to form a roux.
  • Slowly whisk in the vegetable stock until smooth, then gradually whisk in the milk and continue cooking until the sauce thickens.
  • Stir in roasted garlic powder, salt, pepper, dried basil, and Italian seasoning.
  • Soften the cream cheese and add it to the sauce, whisking until completely smooth and combined. Taste and adjust seasoning if needed.
  • Pour the cream sauce over the tortellini and vegetables, stir gently to combine, and press into an even layer. Sprinkle the grated Parmesan evenly over the top.
  • Bake for 20–25 minutes until heated through and the cheese is melted. If desired, broil 1–2 minutes to brown the top. Serve hot with optional basil pesto.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Small Saucepan
  • Colander
  • Wooden spoon or spatula
  • Whisk

Notes

  • This casserole is best the same day it's made.
  • Leftovers can be reheated but may become slightly watery.
  • Do not freeze this casserole as texture may suffer.
  • You can halve the recipe to make a smaller batch.
  • To make ahead, assemble but do not bake, cover and refrigerate up to 24 hours, then bake at 350°F about 45–55 minutes until hot.