The baked tortellini casserole is one of those dishes that smells like home, with family gathered around the table, calm Sundays and rich flavor. It’s a simple yet super tasty recipe, perfect when you want to bring something creamy, cheesy and irresistible to the table without spending hours cooking. A real treat to share that always wins everyone over: both grown-ups and little ones!
I prepared this tasty baked tortellini casserole on TV in my show La cucina di Vane airing on Canale10 as an idea for a first course for the Christmas holidays.
If you are looking for the perfect baked pasta idea, or you want a special recipe for Sunday lunch, this casserole is just the thing for you.
Let’s see together how to prepare it step by step.
Remember: I’m on TV with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM. I’m waiting for you, don’t miss it!
DO YOU NEED MY HELP IN THE KITCHEN? WRITE TO SOS VANE at [email protected] and I will answer ON TV during my show!
You can read all the recipes featured on TV HERE and watch all the episodes on my YouTube Channel or on the Canale10 website, you can watch this recipe here.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 18 oz Meat tortellini
- 2 1/2 cups tomato passata
- 1 1/2 cups peas
- 3/4 cup béchamel sauce
- 4 oz grated Parmigiano Reggiano
- 3.5 oz Mozzarella (Well drained)
- 2 tbsp Extra virgin olive oil
- to taste Mirepoix (Chopped carrot, celery, onion)
- to taste salt
Steps
How I prepare my baked tortellini casserole
First I make a fragrant sauce. In a pan I pour the extra virgin olive oil and add a chopped mirepoix of celery, carrot and onion. I sauté over low heat until the vegetables become soft.
At this point I add the tomato passata, a splash of water, season with salt and let it cook for 15 minutes. I like the sauce to become slightly thicker, perfect to bind the tortellini well.While the sauce finishes cooking, I bring a pot of salted water to a boil and cook the tortellini for only two minutes. It’s important to leave them very al dente, because they will continue cooking in the oven. Then I drain them gently.
I take a baking dish and pour in part of the sauce, saving a ladle for the final topping. I add the béchamel directly into the dish and mix, creating a creamy and delicious base.
I add the drained tortellini, a generous handful of Parmigiano Reggiano and the mozzarella cut into pieces. I mix everything thoroughly so each tortellino is well coated with the sauce.I cover with the sauce I had set aside and add more Parmigiano and a few mozzarella cubes. This step is essential for me: it’s what makes the casserole gooey, golden and irresistible.
I bake the dish in a preheated oven at 320°F for 20-25 minutes.
As soon as the cheese melts and a light gratin forms, the casserole is ready.
I let it rest a few minutes before serving: it becomes even tastier and more compact.
… Vane’s tips
For an even richer casserole, add a bit of cooked ham or some sautéed mushrooms.
For a creamier version, increase the amount of béchamel.
This recipe is perfect to prepare in advance: assemble it, cover it and bake it at the last moment.
