Home » Main Dishes » Tex-Mex Baked Tortellini Casserole
Published: April 13, 2015Updated: February 22, 2021Author: Jenn Laughlin
Jump to Recipe Pin the Recipe
This tasty baked tortellini can be doubled, tripled, or even quadrupled to feed your crew without the slightest extra effort.
After whipping it up on the fly for lunch one day I knew I had to deliver this bad boy to you guys ASAP! It’s easy to make, even easier to customize, and just plain delicious!
Tex-Mex Baked Tortellini Casserole
I can’t deprive you of this recipe a second longer so, instead of rambling and making you wait for the goods, lets dive on into the dish and then chat after! You’re welcome.
Tex-Mex Baked Tortellini Casserole
This tasty baked tortellini can be doubled, tripled, or even quadrupled to feed your crew without the slightest extra effort. After whipping it up on the fly for lunch one day I knew I had to deliver this bad boy to you guys ASAP! It’s easy to make, even easier to customize, and just plain delicious!
5 from 3 votes
Print RecipePin Recipe Rate Recipe
Course: Main Dish
Cuisine: American, Tex-Mex
Keyword: Baked Tortellini Casserole
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 4 cups fresh tortellini
- 1 cup red enchilada sauce plus extra if desired
- 4 oz cheese, grated
tasty toppings :: choose your favorites!
- diced tomatoes
- diced bell pepper or jalapeño
- fresh cilantro
- baby arugula
- dollop of greek yogurt or sour cream
- guacamole
- pico de gallo
- mexican hot sauce
Instructions
Pre-heat oven or toaster oven to 350 degrees F.
Bring a pot of water to a boil and cook tortellini via package instructions.
In a small baking dish, coming tortellini with enchilada sauce and stir to coat.
Top with a hearty sprinkling of grated cheese and bake on center rack for 15-20 minutes or until hot and bubbly.
While the tortellini bakes, chop your veggies + toppings and set aside.
Once the pasta is ready to be scarfed, remove from oven and plate. Top with a mountain of all your favorite toppings! You can even set them out taco-bar style and customize it as you go! I love mine with fresh cilantro and homemade pico de gallo!
Notes
Feeling cheesy? I used a combination of cheddar and mozzarella to top my tortellinibut feel free to use your favorites! A Mexican blend of cheeses would be great and as a combination of pepper jack and cheddar would rock too. Have fun with it!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on chosen toppings/extras and enjoy!
Nutrition
Calories: 455kcal, Carbohydrates: 51g, Protein: 24g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 67mg, Sodium: 1178mg, Potassium: 24mg, Fiber: 5g, Sugar: 7g, Vitamin A: 587IU, Vitamin C: 1mg, Calcium: 337mg, Iron: 3mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
special diets and swaps
t-rex chefs: feel free to add your favorite protein to the mix! Shredded salsa chicken, seasoned ground beef, or pulled pork will all work great!
vegansaurus chefs: I’ve got your back! You’ll love topping your favorite pasta variety with zesty enchilada sauce and a pile of fresh ingredients. Simply skip the cheeses and add extra pico, guac, and cilantro to the mix! Yum!
A tasty recipe to try with the same tex-mex pasta vibe:Healthy One-Pot Enchilada Pasta<– skip the cheese to make it vegan!
Yes! Seriously! It’s THAT easy!
Did you just do a backflip? Add it into your weekly recipe rotation? Update your grocery list? Did you in fact do a second backflip? A cartwheel even?!
I’ll wait…
so . . . how was it?!
Awesome! How is this not a thing!? I’ve had my fair share of tortellini dishes before, but they’ve mainly been in soup and salad form. This crazy casserole was just what I needed to jazz up a rainy day! I know some of you may be shaking your heads at me over the pairing of enchilada sauce with pasta but ohmygoshyou’ve got to try it! I’ve been obsessed with the combo ever since I made this fiesta enchilada pasta and for good reason too. It’s easy cheesy comfort food with a kick!
Hurry up and get in the kitchen so you can experience the magic of mexican tortellini, then you’ll really be doing those cartwheels you promised me.
If you get a chance to try this cheesy baked tortellini, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.
About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
Learn More
