Baked Tortellini Casserole

Oh that cheese... Layer upon layer of it. Tender tortellini, smothered in marinara and mozzarella. Twice. Meaning TWO LAYERS of pasta/sauce/cheese. Three ingredients (4 if you serve parm on the side), ready in less than 30 minutes. Dinner just got a whole lot better.

This dish is reminiscent of baked ziti, but since the tortellini pasta is already filled with a creamy cheese blend, you don't need to create the ricotta layer. It's built in!

This is, without-a-doubt, the most PERFECT meal for a busy weeknight. In fact, you can prep the dish up to 24 hours in advance and bake just before serving.

Baked Tortellini Casserole

1 pound tortellini of choice (I prefer the refrigerated variety)
2 cups marinara sauce of choice, or more if desired
2 cups shredded mozzarella cheese
Shredded parmesan cheese for serving, optional

Preheat the oven to 350 degrees. Spray individual baking dishes (or one casserole dish) with cooking spray.
Cook the tortellini according to the package directions. Drain.
Spoon 1/3 of the marinara sauce into the bottom of the baking dish(es). Top with half of the tortellini. Top with 1/3 of the sauce and 1/2 of the mozzarella. Spoon the rest of the tortellini over top and top with the remaining sauce and mozzarella.
Cover with foil and bake for 10 minutes (spray the foil with cooking spray so the cheese doesn't stick to it). Uncover and bake for 5 more minutes, until the cheese melts.
Serves 4