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A delicious serving of creamy Million Dollar Baked Tortellini Casserole fresh out of the oven topped with melted cheese and fresh herbs.

Million Dollar Baked Tortellini Casserole

This indulgent, creamy baked tortellini casserole combines a velvety sauce with layers of melty cheese for a restaurant-quality meal made right at home. Perfect for busy weeknights, it delivers maximum comfort with minimal effort using simple pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz refrigerated or frozen cheese tortellini
  • 24 oz jar of high-quality marinara sauce
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1 tbsp Italian seasoning
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish optional

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Silicone spatula
  • Measuring cups and spoons
  • Aluminum foil
  • Cheese grater

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the marinara sauce, softened cream cheese, sour cream, garlic powder, and Italian seasoning.
  3. Whisk the sauce mixture thoroughly until completely smooth and free of large cream cheese lumps.
  4. Add the uncooked tortellini directly into the sauce mixture and stir until every pasta piece is evenly coated.
  5. Transfer the mixture into the prepared baking dish and spread it into an even layer.
  6. Top the casserole evenly with the shredded mozzarella and Parmesan cheese.
  7. Cover the dish with aluminum foil and bake for 20 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, golden, and bubbling.
  9. Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the sauce to set.

Notes

To customize, add browned Italian sausage or sautéed spinach to the sauce mixture before baking. For the best melt, always shred your own cheese from a block rather than using pre-shredded bags, which contain anti-caking agents. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.