Cheesy Tortellini Casserole Recipe

Cheesy Tortellini Casserole Recipe
Gooey Tortellini Casserole resembles lasagna, less constantly and exertion.
Simply heat up certain tortellini, blend with tomato sauce, top with cheddar, and prepare until bubbly. Supper is prepared!

Planning time: 10 minutesCook time: 50 minutesYield: Serves 4 to 6


1/2 pounds (24 ounces) arranged solidified cheddar tortellini


12 ounces cremini or white catch mushrooms, generally cleaved or cut into 1/4-inch cuts

1 tablespoon spread

3 cloves garlic, minced (around 1 tablespoon)

1 28-ounce can pulverized tomatoes

1 substantial pack Swiss chard, ribs expelled, leaves cleaved (around 2 glasses), OR 2 containers crisp slashed spinach, OR 1/2 glass solidified spinach

1/2 teaspoons dried basil, or 1 tablespoon finely cleaved new basil

1/4 teaspoon fennel seeds, pulverized

Squeeze of red pepper pieces

1/2 container ground Parmesan cheddar

4 to 6 ounces Mozzarella cheddar cuts, enough to cover the outside of the meal

Steps to Make It

1-Pre-heat stove to 400°F.

2-Boil the tortellini: Heat a substantial pot with 3 quarts of water and 1/2 tablespoons of salt on high warmth. At the point when the water begins to bubble, include the tortellini. When the water comes back to a bubble, cook for an extra 2 minutes, until still somewhat firm.

You need the pasta cooked still somewhat firm since it will keep on cooking when heated in the goulash. Expel from warmth and channel. Put aside.

3-Sauté the mushrooms: While you are setting up the pasta, begin the sauce. Warmth an expansive thick bottomed sans stick (hard anodized aluminum or cast iron are ideal) container on medium warmth.

Include the mushrooms. "Dry" sauté them for 5 to 10 minutes with no additional fat. As the mushrooms heat they will discharge water and cook in their own juices.

When the mushrooms are very much covered with the water that they are discharging, mix in a tablespoon of margarine.

4-Finish the sauce: Add the garlic, squashed fennel seeds, and red pepper chips to the mushrooms and cook a moment more.

Include the squashed tomatoes and the dried or new basil. Increment the warmth to convey to a stew, at that point bring down the warmth to keep up a low stew for 5 minutes.

Include the cleaved chard and cook for 5 additional minutes until the chard starts to wither.

Mix in the ground Parmesan cheddar. Include 1/2 teaspoon of salt (pretty much to taste).

5-Assemble the meal: Stir the cooked tortellini into the sauce and expel from warmth. Spread the tortellini blend into a 9x13 goulash dish in an even layer. Orchestrate a layer of cut Mozzarella cheddar over the highest point of the tortellini.

6-Bake: Cover with foil.
(Either spread the goulash such that the foil isn't contacting the cheddar or spread a little olive oil over within the foil so the dish cheddar does not adhere to the foil while it cooks. You can likewise utilize sans stick foil.)

Prepare at 400°F for 20 minutes. Evacuate foil and sear for 4 to 5 minutes more until top is delicately sautéed and bubbly.