This creamy tortellini is a one-pot wonder making it perfect for busying weeknights or a quick get-together with friends. This easy-baked tortellini casserole takes about 20 minutes from start to finish because you don’t need to boil the ravioli first! It's customizable, so you can add protein like chicken, sausage, or veggies as you wish!

Printable Recipe and tips:

https://www.lauren-lane.com/bl...

INGREDIENTS

• 10 oz. package refrigerated cheese Tortellini, uncooked (or whatever filling you prefer)
• 15 oz. jar of your favorite Alfredo sauce (I used Bertolli)
• ½ cup water
• 1/2 teaspoon Italian seasoning. (or dried oregano)
• 1/3 teaspoon garlic powder
• 1 cup fresh grated shredded Parmesan cheese (divided)
• 6 oz. shredded whole milk mozzarella cheese (and extra for the top)
• Kosher Salt
• fresh cracked pepper
• 1/4 cup fresh chopped parsley
• cup 1/2 grated Parmesan, plus more for serving garnish

INSTRUCTIONS

1. Heat oven to 375 degrees.
2. Add Tortellini, alfredo sauce, water, Italian seasoning, garlic powder, cheeses, parsley if using, and a couple of generous pinches of salt and pepper to a 9x9 baking dish. (add any of the add-ins in the notes section at this time)
3. Stir until everything is well combined. (see notes and add more water if needed based on add-ins.)
4. Top with the rest of the mozzarella.
5. Cover with a lid or a tight-fitting piece of tin foil.
6. Bake for 15-20 minutes or until the ravioli is cooked al dente and the sauce is bubbly.
7. Remove lid/foil and broil for 1-2 minutes or until the cheese on top turns golden brown. (watch it, it goes fast)
8. Garnish with fresh chopped parsley, extra cheese if desired and enjoy!

NOTES

Optional add-ins: Add only 1 or 2 of these options. And add enough water to cover the tortellini in the sauce is key.

• 2 cups fresh spinach (add at the beginning)
• 1 cup frozen peas (no need to defrost)
• 1 1/2 cups cooked broccoli
• 1 cup cooked shredded chicken, shrimp, beef, or sausage (perfect for using up leftovers)