1 12ouncepackage fresh or frozen cheese tortellinior another flavour if you prefer
1zucchinihalved lengthwise and sliced
2cupsmarinara saucehomemade or store bought
Preheat the oven to 450 F. Toss the vegetables with the olive oil, Italian seasoning, and salt, and spread evenly on a large baking sheet. Bake 15-20 minutes or until tender. Reduce the oven temperature to 400 F.
While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to the package directions, minus 1 minute. Drain, and transfer the tortellini back to the pot and set aside.
To the tortellini, add the roasted vegetables, marinara sauce, and 1 cup mozzarella and toss to combine.
Pour the tortellini mixture into a 2 quart baking dish and sprinkle with second cup of mozzarella and the Parmesan.
Bake uncovered in the preheated oven (400 F) 20 minutes or until the cheese is lightly browned and the casserole is bubbly.
Make Ahead Tips
Store in the fridge
This tortellini casserole is easily prepped ahead. Just assemble the whole thing, cover it well, and store it in the fridge until ready to bake - up to 24 hours ahead of time.It will probably need a few extra minutes in the oven if it's coming out of the fridge.
Store in the freezer
You can also assemble and freeze this casserole for up to 3 months. It's best to freeze BEFORE baking for the best texture. Be sure to use a pan that is both freezer and oven safe.To freeze, wrap the whole thing, pan and all, with plastic wrap, and then aluminum foil to prevent freezer burn.To bake from frozen, remove the plastic wrap and cover with foil. Bake at 375 F for 45 minutes to 1 hour, until hot throughout. Remove the foil 10-15 minutes before the end to brown the top.