Description
This Vegetarian Tortellini Casserole Bake is a cheesy, hearty, and flavorful dish that’s perfect for a cozy dinner. It features cheese-filled tortellini, sautéed vegetables, and a creamy basil-infused sauce, all baked together under a layer of melty Italian cheese.
Ingredients
Scale
- 2 packages fresh cheese tortellini pasta
- 1 large carrot, diced (½-inch pieces)
- 1 medium zucchini, diced (½-inch pieces)
- 2 cloves garlic, minced
- 2 cups sliced white button mushrooms
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 tablespoon unsalted butter
- 1 ½ cups low-sodium vegetable stock
- 1 tablespoon all-purpose flour
- 1 package softened cream cheese
- 3 tablespoons fresh basil, julienned
- 1 cup shredded Italian cheese blend
- ¼ cup grated Parmesan cheese
- Kosher salt & black pepper, to taste
Optional Additions:
- Red pepper flakes for spice
- Spinach or kale for extra greens
- Sun-dried tomatoes for a tangy flavor
- Crumbled feta or ricotta for added creaminess
Instructions
-
Preheat the Oven
- Preheat your oven to 375°F (190°C).
-
Cook the Tortellini
- Boil a large pot of salted water and cook the cheese tortellini until al dente, following package instructions.
- Drain and set aside.
-
Sauté the Vegetables
- In a large skillet, melt butter over medium heat.
- Add carrots, zucchini, mushrooms, and red bell pepper.
- Sauté for 5-7 minutes until tender.
- Stir in garlic and cherry tomatoes, cooking for another 2 minutes.
- Season with salt and black pepper to taste.
-
Prepare the Creamy Sauce
- In a medium saucepan, bring the vegetable stock to a simmer over medium heat.
- In a small bowl, whisk together flour with a few tablespoons of warm stock to create a slurry.
- Slowly whisk the slurry into the saucepan, stirring constantly until slightly thickened.
- Add the softened cream cheese, whisking until smooth and creamy.
- Stir in fresh basil and season with salt and black pepper.
-
Assemble the Casserole
- In a large mixing bowl, combine the cooked tortellini, sautéed vegetables, and creamy sauce.
- Gently stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish.
-
Bake the Casserole
- Sprinkle the shredded Italian cheese blend and grated Parmesan over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and golden brown.
-
Serve and Enjoy
- Let the casserole rest for a few minutes before serving.
- Garnish with fresh basil and serve warm.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes, or in the microwave for 30 seconds.
- Freezing: Freeze individual portions in an airtight container for up to 3 months. Thaw overnight before reheating.
- Make-Ahead Tip: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
- Gluten-Free Option: Use gluten-free tortellini and substitute cornstarch for flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired