Description
This Easy Cheesy Asparagus Tortellini Bake is a creamy, comforting casserole that combines tender cheese tortellini, fresh asparagus, and a rich Alfredo tomato sauce topped with melted mozzarella and Parmesan cheese. Perfect for a quick weeknight dinner that brings together cheesy goodness and fresh veggies in one delicious, oven-baked dish.
Ingredients
Scale
Sauce and Cheese Mix
- 1 15-oz jar Alfredo sauce
- 1 15-oz can diced tomatoes, drained
- 1 cup baby spinach, packed
- 2 cups mozzarella cheese, divided
- 1 tablespoon basil
- 1/4 teaspoon crushed red pepper
- Dash of salt
Main Ingredients
- 1 24-oz package cheese tortellini, refrigerated and uncooked
- 1 pound asparagus, trimmed and chopped
- 1/4 cup Parmesan cheese (or another 1/4 cup mozzarella)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit, preparing it for baking the tortellini casserole.
- Prepare sauce mixture: In a large mixing bowl, combine the Alfredo sauce, drained diced tomatoes, baby spinach, 1 cup of mozzarella cheese, basil, crushed red pepper, and a dash of salt. Stir everything together thoroughly using a rubber spatula to blend the flavors.
- Add tortellini: Add the uncooked cheese tortellini to the sauce mixture. Use the spatula to gently break apart any clusters of tortellini, ensuring each piece is well-coated with sauce.
- Transfer to casserole dish: Pour the tortellini and sauce mixture into a 2-quart casserole dish spread evenly. Prepare the asparagus by snapping off the woody ends and discarding them, then chop the rest into bite-size pieces. Layer the chopped asparagus evenly over the tortellini mixture.
- Add cheese topping: Sprinkle the remaining 1 cup of mozzarella cheese over the asparagus layer, followed by the 1/4 cup of Parmesan cheese (or extra mozzarella if preferred).
- Bake: Place the casserole dish in the middle rack of the preheated oven. Bake for about 30 minutes until the edges are bubbly and golden. If the edges brown before the cheese on top melts and browns, switch to broil for 1 minute to finish the cheese topping perfectly.
- Rest and serve: Let the casserole stand for 5 to 10 minutes after baking to set. Serve warm alongside a fresh salad and breadsticks for a complete meal.
Notes
- Snapping the woody ends off asparagus ensures the pieces are tender and pleasant to eat.
- Using refrigerated uncooked tortellini speeds up the baking time and improves texture.
- Adjust crushed red pepper to your preferred spice level or omit for a milder dish.
- Broiling briefly helps achieve a perfect golden cheese crust without overcooking the rest of the casserole.
- Letting the bake rest helps it set, making serving easier and preventing burns.
- This dish pairs well with fresh greens and crusty or soft bread like breadsticks.
