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Tortellini Casserole

Creamy vegetarian Tortellini Casserole is packed with veggies and coated in a light, tasty cream sauce.
Course Dinner, Main Course, Vegetarian
Cuisine American, Italian
Keyword Tortellini Casserole
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 -8 servings
Calories 226kcal
Author Chelsea
Cost $6.47

Ingredients

  • 1 package (19 oz; 538g) cheese-filled tortellini
  • 2 tablespoons olive oil

Veggies:

  • 1 cup (104g) sugar snap peas
  • 1 cup (134g) sliced carrot (~1 medium-sized)
  • 1 cup (62g) sliced baby bella mushrooms
  • 3/4 cup (50g) sliced mini sweet bell peppers
  • 1 cup (205g) sliced and halved summer squash
  • 1 cup (164g) halved cherry tomatoes
  • 1 cup (124g) frozen corn

Creamy base:

  • 1 and 1/2 tablespoons unsalted butter
  • 1 and 1/2 tablespoons white flour
  • 1/3 cup (77g) vegetable stock or broth
  • 1 cup (258g) 1%, 2%, or whole milk
  • 1/2 teaspoon EACH: roasted garlic powder, fine sea salt, freshly cracked pepper
  • 1 teaspoon EACH: dried basil, Italian seasoning
  • 1 package (8 oz.; 226g) full-fat cream cheese

Top it off:

  • 1/2 cup freshly grated Parmesan cheese
  • Optional: fresh basil pesto

Instructions

  • PREP: Preheat the oven to 350 degrees F. Generously grease a 9x13-inch casserole dish with nonstick spray and set aside. Bring a large pot of water to boil.
  • VEGGIE PREP: Trim the snap peas, peel and coin the carrot, thinly slice the mushrooms, peppers, and summer squash; halve the cherry tomatoes.
  • TORTELLINI: When the water boils, add 2 teaspoons salt. Prepare the tortellini according to package directions. In the last two minutes of boiling the tortellini, add in the sugar snap peas and carrots. Drain everything and then transfer to the prepared casserole dish.
  • SAUTE VEGGIES: Meanwhile, over medium-high heat, sauté the mushrooms, peppers, and summer squash in 2 tablespoons olive oil until crisp-tender, about 5 minutes. Pour over the tortellini, peas, and carrots in the casserole dish. Add the halved cherry tomatoes and frozen corn and gently toss everything to combine.
  • CREAM SAUCE: In a small pot, melt the butter over medium-heat. Once butter is melted, whisk in the flour to create a paste and cook for 1 minute. Gradually and slowly add in the broth and whisk until completely smooth. Gradually, while stirring constantly, add in the milk and whisk until smooth and thickened. Add in the 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.
  • BAKE: Pour the sauce over the veggies and tortellini. Stir gently in the casserole dish and then press into one even layer. Add Parmesan cheese on top. Bake for 20-25 minutes or until warmed through and cheese is melted on top. Broil for the last 1-2 minutes if desired. Enjoy hot! Lately, we've been enjoying this with a big scoop of pesto if there is some lingering in the fridge -- so good, but of course, totally optional.

Notes

Storage: This dish is best enjoyed the same day it's made. Leftovers re-heat okay, but sometimes get a bit watery. This dish does not freeze and thaw well because of all the veggies and the dairy in the sauce. Feel free to halve the recipe!
Make ahead: Prepare this casserole as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 45-55 minutes or until hot.

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 43.5g | Protein: 14.7g | Fat: 16g | Cholesterol: 48.9mg | Sodium: 444.9mg | Fiber: 3.2g | Sugar: 6.8g