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Alea’s Tortellini Casserole

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.

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.

Tortellini Casserole

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 40 minutes


  • 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



  • 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.