All things you love about lasagna without all the time and effort.
This cheesy tortellini casserole is for those moments.
You could use spinach instead of the chard, or skip it all together.
Simply Recipes / Photo by Nico Schinco / Food Styling by Kaitlin Wayne
Or you could use sausage instead of the mushrooms for a meat-based approach.
This hearty vegetarian casserole is perfect for a Meatless Monday meal.
How To Store and Reheat
This casserole will keep in the fridge for about five days.
Simply Recipes / Photo by Nico Schinco / Food Styling by Kaitlin Wayne
Reheat individual portions in the microwave, or reheat the whole casserole in a warm oven until warmed through.
When the water starts to boil, add the tortellini.
Once the water returns to a boil, cook for an additional 2 minutes, until al dente.
Elise Bauer
You want the pasta cooked al dente because it will continue to cook when baked in the casserole.
Remove from heat and drain.
While you are preparing the pasta, start on the sauce.
Elise Bauer
“Dry” saute them for 5 to 10 minutes with no added fat.
As the mushrooms heat they will release water and cook in their own juices.
Add the crushed tomatoes and the dried or fresh basil.
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Add the chopped chard and cook for 5 more minutes until the chard begins to wilt.
Stir in the grated Parmesan cheese.
Add 1/2 teaspoon of salt (more or less to taste).
Elise Bauer
Stir the cooked tortellini into the sauce and remove from heat.
Spread the tortellini mixture into a 9x13 casserole dish in an even layer.
Arrange a layer of sliced Mozzarella cheese over the top of the tortellini.
Elise Bauer
you might also use stick-free foil.)
Bake at 400F for 20 minutes.
Remove foil and broil for 4 to 5 minutes more until top is lightly browned and bubbly.
Elise Bauer
Elise Bauer
Elise Bauer
