This easy tortellini casserole with ricotta is the perfect recipe to use up leftover vegetables in a super delicious way. Whether it’s zucchini, eggplant, mushrooms, broccoli, spinach or something else, almost every kind of vegetable works well with this creamy ricotta tomato sauce and these store-bought tortellini. Finally, we bake this tortellini casserole in the oven with plenty of mozzarella. The result is a delicious, but still pretty wholesome tortellini bake.Jump to Recipe
Healthy and Well-Balanced
Even store-bought tortellini aren’t the healthiest thing in this world, you can still incorporate them into wholesome and well-balanced meals.
But since tortellini in itself aren’t very wholesome, it’s even more important to make sure that we jazz up your tortellini casserole with enough vegetables. That way we increase the amount of fiber, minerals and vitamins, something of which our tortellini do not really contain a lot.
And even though we don’t use ham, meat or fish in this casserole, we can still make it relatively high in protein. For one thing, the ricotta and cream cheese provide some extra protein and, of course, plenty of creaminess.
On the other hand, we top our tortellini casserole with lots of mozzarella. And if we simply take the low-fat version, we save ourselves quite a bit of fat and calories.
The quantities given in this recipe refer to approximately two servings of this easy tortellini casserole with ricotta. However, feel free to double, triple, or halve them, depending on how many people you’re cooking for.
Since this recipe is very meal prep friendly, you’re welcome to make a bigger serving and put the leftovers in the fridge for the following days.
And in case you like to have a larger portion or one with more or less calories, carbs, proteins, or fats, feel free to adjust the amounts to your individual needs.
I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do.
- one small zucchini and one small eggplant
- one shallot or a small onion
- two cloves of garlic
- 200 grams or 7 ounces of mushrooms
- one can of finely crushed tomatoes or strained tomatoes (400 grams or 14 ounces)
- 30 grams each of fat reduced cream cheese (~1 tablespoon or 1 ounce) and ricotta cream cheese
- salt, pepper and dried herbs like oregano, thyme, marjoram or basil
- 200 grams or 7 ounces of store-bought tortellini (e.g. with spinach and ricotta filling)
- 120 grams or 4 ounces of (fat-reduced) mozzarella cheese
Variations and Substitutions
As mentioned, this easy tortellini casserole with ricotta is perfect to use up leftover vegetables. So instead of zucchini, eggplant and mushrooms feel free to use other kind of vegetables of your choice.
And if zucchini, eggplant, or mushrooms aren’t your cup of tea, you can just omit one of the three and use a little more of the other two. And yes, you didn’t miscount. You can easily get three to five servings of vegetables in just one meal!
Also, feel free to omit the ricotta and use twice the amount of cream cheese instead. And instead of mozzarella, feel free to use another (fat-reduced) cheese of your choice.
Easy Tortellini Casserole with Ricotta – Here’s How to Make It
Since this recipe is a casserole, we will bake the whole thing in the oven at the end. This means, on the one hand, that we have to preheat our oven to 200°C or 400°F first. For another, we can save ourselves some dishes if we just use an oven-proof pan.
So if you have an ovenproof pan, like a cast iron skillet, you can use that perfectly for this recipe. Alternatively, you can make the casserole in any other pan and transfer it to an ovenproof dish before baking.
The recipe starts off with a little bit of chopping. But once your zucchini and eggplant are washed and thinly sliced, and the onion is finely diced, you’re ready to hit the stove. Fry everything with one to two teaspoons of oil over medium-high heat for about five to seven minutes.
In the meantime, you can peel and finely dice the garlic. And you also need to clean and slice the mushrooms.
Once the vegetables in the pan have a nicely roasted flavor, you can add the rest of the vegetables and sauté them for another two to three minutes.
Tortellini Casserole without Precooking the Pasta
Now it’s time to reduce the heat a bit and deglaze everything with the tomatoes. Then you can stir in the cream cheese and ricotta and season the sauce with salt, pepper and dried herbs.
Without cooking the tortellini beforehand, we now add them directly to the pan. Then we give them a good stir so that they are evenly distributed in our tomato sauce and top the whole thing with the mozzarella.
By the way, there is a trick to prevent mozzarella from releasing so much liquid during baking. You can cut or tear it into pieces two to four hours beforehand and let it drain in a pasta strainer. You can also cover it with a piece of kitchen paper, which will absorb some of the liquid as well.
Now pop the tortellini casserole in the oven for about ten to fifteen minutes and then you can serve it.
I hope you like this simple and healthy recipe for my easy tortellini casserole with ricotta and that you give it a try soon.
If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at email@example.com or over on Instagram (@julesbalancedrecipes).
And in case, you’ve tried this tortellini casserole with ricotta, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Tortellini Casserole with Ricotta
- 1 ovenproof sauté pan alternatively a sauté pan and a casserole dish
- 1 small zucchini *
- 1 small egglant *
- 1 shalott
- 2 cloves of garlic
- 200 g mushrooms * (~7 oz)
- 1 can finely cushed tomatoes or strained tomatoes (400 g or 14 oz)
- 30 g fat-reduced cream cheese (~1 tbsp or 1 oz)
- 30 g ricotta cream cheese (~1 tbsp or 1 oz)
- salt, pepper and dried herbs likeoregano, thyme, marjoram or basil
- 200 g store-bought tortellini (~7 oz) e.g. with spinach and ricotta filling
- 120 g (fat-reduced) mozzarella cheese ** (~4 oz)
- Preheat the oven to 200°C/400°F (bottom/upper heat). Wash the eggplant and zucchini, cut them in half lengthwise and slice thinly. Peel and finely dice the onion.
- Heat up one teaspoon (2 teaspoons if using a cast iron pan) of oil in the pan, add the eggplant, zucchini and onions and sauté with a little bit of salt for 5 to 7 minutes.
- Meanwhile, peel and finely dice the garlic, clean and slice the mushrooms. Add both to the pan and sauté for another two to three minutes.
Tomato Ricotta Sauce
- Reduce the heat and add the tomatoes, stir well. Stir in the ricotta and cream cheese, season the sauce with salt, pepper, and herbs.
- Add the tortellini directly to the sauce and give them a good stir so that they are evenly distributed and covered with sauce. Tear or cut the mozzarella into pieces and spread it on top**. Place the casserole in the oven for 10 to 15minutes. (In case your pan isn’t ovenproof, make sure to transfer it to an ovenproof dish first, then top it with the mozzarella and put it in the oven.)
- calories: 525 kcal
- fats: 16,4 g (including saturated fatty acids: 6,8 g)
- carbohydrates: 53, 9 g
- proteins: 34.5 g