Alea’s Tortellini Casserole

by Alea on May 8, 2012

Tortellini Casserole (640x453)

This easy dinner recipe is an elegant version of a “dump” casserole. It is made almost entirely of items that I pulled from the freezer and dumped into a casserole dish while still frozen. Then I topped everything with a quick and easy vegetarian gravy before baking.

I am cleaning out our freezer in preparation for a move, so my goal was to use as many frozen items as possible. However, you can substitute fresh vegetables for any of the frozen items. In addition to the frozen tortellini, I added frozen cherry tomatoes (yes, you really can freeze cherry tomatoes!), frozen green beans, frozen carrots, and frozen bell peppers. At the very end, I topped the casserole with a little frozen cheese. So I made a nice dent in my freezer while creating an effortless dinner.

Easy Tortellini Recipe (640x432)

Some of the cherry tomatoes split open while baking, adding their flavor to the gravy. If you would like a stronger tomato flavor, use 1 3/4 cups diced tomatoes. If you use canned tomatoes, be sure to drain them so they don’t make the casserole too soupy.

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Alea’s Tortellini Casserole

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 40 minutes

Ingredients

  • 16 oz. package frozen cheese tortellini
  • 2 cups cherry tomatoes
  • 1 1/2 cups frozen green beans
  • 1 cup thinly sliced carrots
  • 3 green onions, thinly sliced
  • 1/4 cup diced bell pepper
  • 1/4 cup Parmesan cheese

Vegetarian Gravy Ingredients:

  • 1 3/4 cups vegetable broth (how to make vegetable broth from scratch)
  • 2 tablespoons corn starch
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder

 

Directions

  • Preheat oven to 350 degrees.
  • Place the frozen tortellini and vegetables in a 13 x 9 pan.
  • Add all of the gravy ingredients to a small pan. Whisk ingredients until they are blended. Cook over a medium-high flame and stir occasionally, until it reaches a boil. Lower flame, stir frequently, and simmer for 2 -3 minutes until it thickens.
  • Pour the gravy over the tortellini and vegetables. Stir to coat.
  • Place foil over the pan and bake at 350 for 30 minutes. Stir halfway through baking time.
  • Remove foil, sprinkle with cheese, and bake for 10 more minutes.

I served the tortellini casserole with a garden salad.

{ 12 comments… read them below or add one }

Tricia May 8, 2012 at 5:25 pm

Alea – I always forget about tortellini. This would be a treat!

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Crystal May 9, 2012 at 1:58 pm

What temperature did you bake this on?

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Alea May 9, 2012 at 2:48 pm

Bake at 350. I will update the recipe once I get to a computet. Thanks for catching my mistake.

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Sheri N May 21, 2012 at 10:55 pm

I made this for dinner tonight and it was great!

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Alea Milham May 21, 2012 at 11:18 pm

I am so glad you enjoyed it!

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Pam Stewart June 16, 2012 at 6:05 pm

This sounds really good, but if you don’t do it frozen –how long would you bake it?

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Alea Milham August 10, 2012 at 12:13 pm

I’m sorry I missed your question. Nora shared how she made the casserole with uncooked tortellini below.

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Nora August 10, 2012 at 8:51 am

What I did differently…

Trador Joes has dried bagged tortellini and/or super mini ravioli’s that are awesome and cheap.
They also have a frozen bag of French whole green beans that are delicious, way better than regular yucky Green Giant etc. green beans.

I had all four burners going with my tortellini boiling, my green beans sautéing , frozen carrots boiling, and my four cloves of chopped FRESH garlic sizzling all at the same time.
I did everything else according to directions.

So to answer Pam’s question, I baked for 20 minutes covered then 10 uncovered. It came out perfect! The kids LOVED vegetables for once. It wasn’t too fancy and overdone or too bland either. “Mom, this is delicious!”
FINALLY, I found something with veggies that they wanted second helpings of :-)

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Alea Milham August 10, 2012 at 12:09 pm

Thanks for answering Pam’s question. I was out of town when she asked and missed it. Thanks for sharing a source of frugal tortellini and your version of the recipe. I’m glad it turned out well and that your kids loved it. Kids enjoying a recipe is the best compliment ever!

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Mandy April 13, 2013 at 8:37 pm

I made this for dinner tonight and I am currently inhaling my second bowl. I got some herbs on clearance at the store so mine has fresh sage and rosemary in it. I used a bag of Mediterranean mixed veggies that I had in the freezer and just tossed them in with the tortellini. I did accidentally mix in the cheese right off instead of adding it at the end but it didn’t seem to affect it.

This is very kid-friendly too. My toddler loved it!

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Alea April 14, 2013 at 8:47 pm

You adaptations sound delicious! I am so happy to hear you enjoyed this recipe.

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Colleen October 31, 2014 at 8:48 am

Just wondering if this would freeze well? Has anyone done it? I want to stock up my vegetarian son’s freezer…. as well, any other recipes that would work well for this purpose? Thanks!

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