Creamy vegetarian Tortellini Casserole is packed with veggies and coated in a light, tasty cream sauce.
author’s note
Easy, Cheesy, Veggie Tortellini Casserole!
I wanted to create a casserole that felt comforting but not overly rich. A lot of casseroles are delicious, but they can feel heavy and one-note. I was craving something cozy, cheesy, and satisfying, but still packed with vegetables and fresh flavor.
That’s how this Tortellini Casserole came to life. I started with cheese tortellini because it cooks fast and adds so much flavor on its own. From there, I added a mix of veggies that bring color, texture, and freshness. The sauce is creamy but light, not thick or heavy, and everything gets finished with a layer of melty cheese on top.
The first time I made it, my family went back for seconds, which always feels like a win. I also love how flexible it is. You can switch up the veggies, add protein, or even swirl in a little pesto if you want something extra.
Tortellini Casserole Ingredients
| Ingredient | Helpful Tips or Swaps |
|---|---|
| Cheese tortellini | Fresh or refrigerated tortellini works best. Cook just until tender so it doesn’t get mushy when baked. |
| Veggies | Use what you love. This recipe is super forgiving and works with many veggie swaps. |
| Cream cheese | This makes the sauce creamy without needing heavy cream. Neufchâtel cheese also works! |
| Milk | Any milk works here. Whole milk makes it richer, but 1 or 2 percent still works well. |
| Parmesan | Freshly grated melts better and adds more flavor than pre-shredded. |
Variations
- Swap veggies: Use equal amounts of any veggies you like. Broccoli can cook with the tortellini. Zucchini works in place of squash. Onion or garlic can be sautéed first in this tortellini casserole.
- Protein: Rotisserie chicken or leftover sautéed, baked, or grilled chicken can be stirred in after baking.
Storage
This tortellini casserole is best enjoyed the same day. Leftovers reheat fine, but the veggies can release a little water. I don’t recommend freezing since the dairy and veggies don’t thaw well.
More Vegetarian Recipes:
Tortellini Casserole
Ingredients
- Cooking spray
- 1 (19-ounce) package cheese-filled tortellini
- 2 tablespoons olive oil
- 1 cup snap peas
- 1 cup sliced carrots 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
- 1-1/2 tablespoons unsalted butter
- 1-1/2 tablespoons flour
- 1/3 cup vegetable stock or broth
- 1 cup milk 1%, 2%, or whole milk
- 1/2 teaspoon roasted garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 (8-ounce) package cream cheese
- 1/2 cup freshly grated Parmesan cheese
- basil pesto optional
Instructions
- Preheat oven to 350°F. Generously grease a 9×13-inch casserole dish with cooking spray and set aside. Bring a large pot of water to boil.
- Trim the snap peas, peel and coin the carrot, and halve the cherry tomatoes. Thinly slice the mushrooms, peppers, and summer squash.
- When the water boils, add 2 teaspoons salt. Prepare tortellini according to package directions. In the last two minutes of boiling the tortellini, add in sugar snap peas and carrots. Drain everything, then transfer to the prepared casserole dish.
- Meanwhile, over medium-high heat, sauté mushrooms, peppers, and summer squash in the olive oil until crisp-tender, about 5 minutes. Pour over the tortellini, peas, and carrots in the casserole dish. Add halved tomatoes and frozen corn and gently toss everything to combine.
- In a small pot, melt the butter over medium-heat. Once butter is melted, whisk in flour to create a paste and cook 1 minute. Gradually and slowly add in stock and whisk until completely smooth. Gradually, while stirring constantly, add in milk and whisk until smooth and thickened. Add garlic powder, salt, pepper, dried basil, and Italian seasoning. Stir. Meanwhile, soften the cream cheese (out of its package) in the microwave. Once soft, add into cream sauce and whisk briskly until completely smooth and melted. Taste the sauce and adjust seasonings, adding more salt/pepper if needed.
- Pour the sauce over the veggies and tortellini. Stir gently in the casserole dish, then press into an even layer. Add Parmesan cheese on top. Bake 20–25 minutes or until warmed through and cheese is melted on top. Broil for the last 1–2 minutes if desired. Enjoy hot! I enjoy this with a big scoop of pesto if there is some lingering in the fridge—so good, but totally optional.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is amazingly delicious! Made for a visit to meet our new grandson today. Everyone had more than one helping. Going to make it again in a couple weeks for a family vacation. Quick and easy to make the first night everyone arrives. I prepped all the veggies the night before and then this morning just had to boil the tortellini and make the sauce. Scrumptiously delicious keeper recipe for sure in our family! Thank you!!
I am so thrilled to hear this! Thanks so much for your comment Bonnie! 🙂
So where does the mozzarella go ?
It’s in the ingredient list but not in the directions 🤔
Hmm I’m not sure what you’re talking about; there isn’t any mozzarella in this recipe. It’s not in the ingredients or instructions.
Delicious meal, I added sautéed zucchini, a diced large tomato, and defrosted chopped broccoli to the pasta. The cream sauce was so tasty and this is a great dish for using up veggies.
YUM! Those add ins sound delish! So glad you enjoyed! Thanks Heather! 🙂
Seasoning was perfect for our palette. I did add squares of crisp bacon before adding the parmesan. Thanks for a good meal.
So glad to hear that; thank you Jean!
Hi Chelsea,
Can I use Chicken broth instead of vegetable broth?
Thanks! Renee
Yes definitely 🙂 Enjoy!
Thanks, Chelsea!
Anytime 🙂
Can we add chicken too it
Sure! 🙂
I just made this for dinner tonight. It was delicious. The creamy sauce is amazing. I added chicken to it, because it needed a little meat for the hubby. Thanks so much!!
So happy to hear it was a hit! Thanks Diana!
How much cream cheese? One 8 oz package?
Yes! 🙂
For the cream cheese, I’m confused about the amount. One 8 oz package?
Yes! 🙂
Hey! What are y’alls thoughts on substituting the cream sauce for marinara? Do you think it would still work?
I’m not sure. I don’t see why it wouldn’t work, but I haven’t tried it ever! It will be a completely different flavor/texture. I’d love to hear how it works out if you try it 🙂