Baked Tortellini Alfredo Casserole — Easy Creamy Dinner Tonight

Creamy, cheesy comfort built for busy weeknights: minimal prep, pantry-friendly, and oven-baked to bubbly perfection in under an hour.

If your weeknight dinners keep getting ambushed by “I’m starving” and “I’m tired,” this casserole ends the chaos. It’s the fast track to that silky, restaurant-level Alfredo vibe without babysitting a skillet. You’ll throw it in the oven, set a timer, and brag later about how you “just threw something together.” The tortellini comes out plush and saucy, the cheese goes golden, and the whole pan screams “seconds, please.” You’re one casserole away from dinner hero status—no cape needed.

Why You’ll Love This Recipe

• 15-minute prep: Mix, top, bake. Your oven does the heavy lifting.
• No-boil tortellini: Fresh refrigerated tortellini cooks right in the sauce—hello, fewer dishes.
• Ultra-creamy: Alfredo, mozzarella, and Parmesan tag-team for serious comfort.
• Flexible: Add chicken, sausage, spinach, or keep it vegetarian. Your call.
• Feeds 6 without breaking a sweat—perfect for families or casual guests.
• Under 1 hour total: Weeknight-friendly with weekend-level payoff.

Ingredients

• 20–24 oz refrigerated cheese tortellini (fresh; no-boil friendly)
• 2 cups Alfredo sauce (jarred or homemade)
• 1/2 cup heavy cream (or whole milk to lighten)
• 1/2 cup low-sodium chicken broth (or vegetable broth)
• 2 cups shredded mozzarella (low-moisture, part-skim works great)
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg (classic Alfredo note)
• 2 cups baby spinach (roughly chopped)
• 1 cup cooked chicken or Italian sausage (optional, bite-size pieces)
• 1/2 cup seasoned breadcrumbs (optional crunchy topping)
• 2 tablespoons butter (melted, for breadcrumb topping)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional heat)
• 2 tablespoons chopped parsley (for garnish)

How to Make It – Instructions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Make the sauce base: In a large bowl, whisk together Alfredo sauce, heavy cream, and broth. Stir in garlic, nutmeg, salt, pepper, and red pepper flakes.
3. Add the mix-ins: Fold in spinach and cooked chicken or sausage, if using. Keep it chunky; you want bites of everything in each scoop.
4. Toss the tortellini: Add the fresh tortellini to the bowl and coat evenly in the sauce. No need to boil—fresh tortellini cooks fast when smothered and covered.
5. Layer and load up the cheese: Pour the mixture into the baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
6. Optional crunchy finish: Mix breadcrumbs with melted butter. Scatter over the cheese for a crispy top that wins hearts.
7. Cover and bake: Cover tightly with foil and bake for 20 minutes to steam and cook the pasta.
8. Uncover and finish: Remove foil and bake another 10–15 minutes until the cheese is golden and the edges are bubbling. If you like a deeper crust, broil for 1–2 minutes (watch closely).
9. Rest and garnish: Let the casserole sit for 5–10 minutes to settle. Sprinkle with chopped parsley and serve.

Yield: Serves 6 generous portions. Total time: About 50–55 minutes. Hands-on time: ~15 minutes.

Keeping It Fresh

Got leftovers? Lucky you. Store in an airtight container in the fridge for 3–4 days. The sauce stays creamy if you add a splash of broth or milk when reheating.

Reheat covered at 350°F for 15–20 minutes (or microwave in 60–90 second bursts), stirring once for even warmth. Add a sprinkle of cheese before reheating for that fresh-from-oven vibe.

Want to freeze? Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until hot and bubbly. FYI: Breadcrumbs soften in the freezer, so add a fresh layer before reheating if you want crunch.

Why This is Good for You

This casserole delivers comfort but still plays smart. Spinach adds fiber, folate, and iron, and the tortellini brings satisfying carbs that keep you full. Layer in cooked chicken or turkey sausage to bump up protein and make the meal more balanced.

You control the richness. Use milk instead of cream, swap part of the Alfredo with broth, or try a light cauliflower Alfredo for a stealth veggie boost. IMO, balance is the move: creamy enough to feel indulgent, light enough to avoid a food coma.

What Not to Do

• Don’t skimp on sauce: Dry pasta is a mood killer. Make sure the tortellini is well coated.
• Don’t skip the foil: Covering traps steam so the pasta cooks through without turning rubbery.
• Don’t overbake: Past 45–55 minutes, you risk tough pasta and broken sauce.
• Don’t add raw meat: Cook proteins first; the casserole isn’t a shortcut for food safety.
• Don’t use stale cheese: Freshly shredded mozzarella melts better and browns beautifully.

Variations You Can Try

• Broccoli Alfredo: Toss in 2 cups of small broccoli florets. Steam 3 minutes first for tender bites.
• Mushroom + Spinach: Sauté 8 oz sliced cremini in butter until browned. Fold in for umami, then bake.
• Pesto Swirl: Drizzle 2–3 tablespoons basil pesto over the top before baking. Instant depth.
• Chicken Bacon Ranch: Add cooked chicken, crumbled bacon, and 1 tablespoon ranch seasoning. Wildly crowd-pleasing.
• Cajun Kick: Stir in 1 teaspoon Cajun seasoning and sliced andouille for a spicy twist.
• Sun-Dried Tomato: Mix 1/2 cup chopped sun-dried tomatoes and a handful of arugula for tang and peppery bite.
• Gluten-Free: Use gluten-free tortellini and breadcrumbs; check your Alfredo label.
• Veggie-Forward: Sub half the sauce with pureed cauliflower Alfredo and double the spinach.

FAQ

Can I use frozen tortellini?

Yes. Thaw in the fridge, then proceed as written. If baking straight from frozen, add 5–10 minutes and make sure the sauce fully covers the pasta so it cooks evenly.

Do I need to boil the tortellini first?

Not for fresh refrigerated tortellini—covering and baking in sauce cooks it nicely. If using dry shelf-stable tortellini, parboil 2–3 minutes to soften, then mix into the sauce and bake as directed.

What’s the best jarred Alfredo to use?

Pick one with real cream, cheese, and butter high on the ingredient list. Avoid watery sauces. If yours is thin, add 2–3 tablespoons Parmesan to thicken before baking.

How can I lighten this up without losing flavor?

Use milk instead of cream, blend in 1 cup cauliflower puree, and swap half the mozzarella for part-skim. Add extra spinach or broccoli for volume and texture—your fork won’t complain.

Can I make it ahead?

Yes. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake covered straight from the fridge, adding 5–10 minutes to the initial bake time.

Why did my casserole turn watery?

Likely too much moisture: extra broth, wet spinach, or thin sauce. Pat spinach dry, measure liquids accurately, and let the finished casserole rest 5–10 minutes to set before serving.

What pan size works best?

A standard 9×13-inch dish gives the best sauce-to-pasta ratio. Smaller pans crowd the tortellini and can lead to uneven cooking or overly saucy layers.

Can I use homemade Alfredo sauce?

Absolutely. Make a quick one with butter, garlic, cream, and Parmesan. Keep it thick but pourable; you want the tortellini well coated so it cooks through under foil.

My Take

This is the kind of casserole that ends the “what’s for dinner?” debate in under 10 seconds. It’s simple, forgiving, and somehow tastes like you fussed way more than you did. The balance of plush tortellini, velvety sauce, and a golden top hits that comfort sweet spot without being heavy-handed.

My move? Add spinach, a touch of nutmeg, and a pesto drizzle. It’s a mic-drop dinner that respects your time and your taste buds—because you deserve both.