Serves 6
60 min
Cheesy Tortellini Casserole
Recipe GLPR85a198483e874b
A comforting Italian-style casserole featuring tender cheese tortellini layered with a rich tomato and mushroom sauce, fresh Swiss chard, aromatic garlic, and herbs, then topped with melted mozzarella cheese. Serve hot straight from the oven for a satisfying main course.
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Ingredients
1 1/2 pounds prepared frozen cheese tortellini
Salt to taste
12 ounces cremini or white button mushrooms, sliced into 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 cups fresh Swiss chard leaves, ribs removed and chopped
1 1/2 teaspoons dried basil
1/4 teaspoon fennel seeds, lightly crushed
Pinch of red pepper flakes
1/2 cup grated Parmesan cheese
4 to 6 ounces mozzarella cheese slices
Directions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the frozen cheese tortellini according to the package directions until just tender. Drain well and set aside.
While the tortellini cooks, melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown. Season lightly with salt.
Add the minced garlic to the skillet and cook for about 1 minute, stirring constantly, until fragrant.
Pour in the crushed tomatoes and stir well. Add the dried basil, crushed fennel seeds, and red pepper flakes. Simmer the sauce for 5 minutes, stirring occasionally.
Stir the chopped Swiss chard leaves into the tomato sauce and cook for 2–3 minutes, until the chard is wilted. Taste and adjust the salt as needed.
In a 9x13-inch baking dish, spread one-third of the cooked tortellini on the bottom. Pour one-third of the tomato-mushroom-chard sauce over the tortellini. Sprinkle with one-third of the grated Parmesan. Repeat this layering two more times, ending with sauce and Parmesan on top.
Arrange the mozzarella cheese slices over the top of the casserole, covering as much surface area as possible.
Bake uncovered for 25–30 minutes, until the mozzarella is melted and lightly golden and the casserole is hot throughout.
Remove from the oven and let rest for 5 minutes before serving.
