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Yum! And yes….much simpler than lasagna. It’s a do-over.
Thank you! i put my own spin on it but the cooking times and general directions were super helpful.
HI i MADE THIS FOR MY DAUGHTER, I USED FLAX SEEDS, AND INSTEAD OF BASIL I USED BAY LEAVES, (DIDN’T HAVE EITHER OF THOSE, CAME OUT DELICIOUSO!
I would like to make this recipe – but I’m wanting to freeze it so we have some ready- made meals for when our baby arrives. Would you recommend freezing before or after it is cooked?
Great question Hayley! I haven’t frozen it so don’t know what to tell you. If anyone else has, please chime in!
This sounds delicious, but do you recommend any alternatives instead of using mushrooms?
Hi Kyle, if you are sticking with the vegetarian approach perhaps firm tofu would work. If you are willing to use meat, then 1/4 to 1/2 pound of Italian sausage would be excellent.
Hello, just wanted to take a moment to thank you for sharing this wonderful dish. I made this for dinner last night and it was a big hit. Thanks again !!!
I’m so glad you liked it Esther!
I made this recipe last night for dinner for my “picky” husband and me. It was delicious and I especially liked the flavor of the sauce. Thank you for sharing this recipe with us.
Since it was eaten last night for just my husband & me, I froze half for another dinner later when my mother can join us. I know she’ll love it too because Swiss chard is one of her all-time favs!!
Elise, What a hit this was in my house and I used only one pan. I cooked fresh tortellini in the sauce with the lid on for 5min. extra before adding the greens. I then added the cheese, put the lid back on and popped it in the oven. The method used to cook the mushrooms was new to me and i was thrilled with the result. The sauce has a cooked all day richness i wish my cooked all day sauces had. I think the fennel made my husband think he was eating Italian sausage. Thank you for the great recipe.
I LOVE your recipes! Thanks so much for your site.
I want to try this one, but unfortunately I can’t handle the taste of fennel. Can you recommend a suitable replacement spice?
Hi Cherie, you know what is weird? My dad cannot stand fennel, yet he loves Italian sausage, and fennel seeds are the main distinguishing ingredient in Italian sausage. So, when you put fennel seeds in a dish like this, it’s like putting in Italian sausage but without the meat. That said, if you don’t want to risk it, just skip it! Put in some Italian seasoning or herbs instead.
My son is in college and I’m guessing that using prepared sauce would make this still pretty good and super easy. He’s in a house with six other athletes (mostly distance runners), so they need a lot of food, fast.
I followed the recipe and it was great. I will make this again.
This turned out great! I added spicy Italian sausage to ours. My hubby and son both asked to have this one again.
I love that it was posted on a day when I was trying to figure out what to make for dinner. It is indeed a great replacement for lasagna!
Hi Kelley, I’m so glad you liked it!
My husband and I made this tonight. We joked that it was a great workout for our new all-clad saute pan…we boiled the tortellini first, then let them sit in the strainer until we were ready to add to the sauce, then topped the dish with cheese and put it in the oven.. All using the same pan! The only change we made was a short cut for the sauce- a 28oz can of Trader Joe’s marinara sauce.
This recipe is so great ! I just love it ! I omitted the spinach but it still was tasty as ever !
I just found your beautiful food via Pintrest. I will make your tortellini casserole recipe next week. I’m wondering about the possibility of skipping the boil the pasta stage by using fresh tortellini and adding it to the tomato sauce to cook? Thoughts? Thank you so much. So happy to have found you.
Hi Jan, I’m guessing that would work fine. If you use fresh tortellini, please let us know how it turns out for you!
We made this for dinner last night and it was very very good. We added mild italian sausage. Plan on putting this into the weekly rotation.
perfect winter comfort food!
My kind of comfort food…Delicious!!!
Oh my, this sounds fabulous. Unfortunately we don’t have an oven at present (rving for the winter) but I will try to adapt this for slow-cooker. Will let you know how it turns out. As always, thanks for the wonderful recipes and for the inspiration.
I just love the “home cooked goodness” I find on your site. This bubbling, cheesy top is making me swoon. Not hard to make, I feel like dinner could be on the table quickly. Think mushrooms, sausage and swiss chard would all be included in my version. I’m very open to “meatless Monday” but my husband always acts as though he’ll pass out without getting his daily quota of meat!!!