Easy Cheesy Asparagus Tortellini BakeA friend of mine had a baby recently, so today I dropped off this casserole. Yes, really, this very one. “Sorry about the missing piece, I had to take a picture of it.” Nothing says I love you quite like offering up half-eaten food.

Easy Cheesy Asparagus Tortellini BakeThe salad I brought her had also been photographed (coming soon!).  She’s coming out with an ebook soon, “The Dangers of Having a Food Blogger Friend and Other Tips For Dealing With Super Awkward People.” I’ll let you know when it’s up for sale. I swear guys I just get classier by the minute.

Easy Cheesy Asparagus Tortellini BakeWelcome to your next 45 minute no-brainer meal. Only 15 minutes of prep time, by the way, and that’s if you’re slow. I mean, you don’t even have to boil the tortellini first. I love these meals that you can just crank out, you know?

It is definitely going up on my Get Dinner Done Pinterest board. I love stuffed shells and French onion soup, but sometimes my mind decides to shut down at 5pm, and that’s where this Easy Cheesy Asparagus Tortellini Bake comes in. I like it because all you do is dump a bunch of stuff in a bowl, mix it, then bake in a dish. Thaaaaaat’s it. When you find a recipe this easy that also tastes fabulous, then you know you’ve won.

Easy Cheesy Asparagus Tortellini BakeThe only thing you have to chop is the asparagus, which really doesn’t take long. The asparagus in this casserole is firm; it is not blanched or roasted before baking. I like it that way, I prefer a little resistance in my asparagus, but if that’s not your thing I’ve included blanching instructions on the notes to the recipe. It will only take an extra couple minutes.

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Easy Cheesy Asparagus Tortellini Bake

5 from 4 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 Servings
This Easy Cheesy Asparagus Tortellini Bake is hearty, yummy, and done in 45 minutes.


  • 1 15-oz jar Alfredo sauce
  • 1 15-oz can diced tomatoes, drained
  • 1 cup baby spinach, packed
  • 2 cups mozzarella, divided
  • 1 tablespoon basil
  • 1/4 teaspoon crushed red pepper
  • dash salt
  • 1 24-oz package cheese tortellini, refrigerated, uncooked
  • 1 pound asparagus, trimmed and chopped
  • 1/4 cup Parmesan cheese, or another 1/4 cup mozzarella


  • Preheat oven to 350 F.
  • In a large bowl, add the Alfredo sauce, drained tomatoes, spinach, 1 cup of the mozzarella cheese, basil, crushed red pepper, and a few shakes of salt. Stir together with a rubber spatula.
  • Add the uncooked tortellini and use the spatula to break them apart. Stir it all together so that each tortellini is covered in sauce.
  • Pour the mixture into a 2-quart casserole dish. Snap off the woody ends of the asparagus, discard, and chop the rest into bite-size pieces.*
  • Layer the asparagus on top of the tortellini. Sprinkle another 1 cup of mozzarella over the top, then sprinkle the 1/4 cup Parmesan.
  • Bake in the middle rack of the preheated oven for about 30 minutes. If the edges are looking brown but the cheese in the center isn't browning, broil it for 1 minute.
  • Let stand for 5-10 minutes, then serve. (With a big salad and breadsticks! Yum)


*The asparagus in this recipe is very firm because it is not cooked before baking. I like it that way, but if that's not your thing, then blanch the asparagus first: Trim and chop the asparagus and add it to a pot of well-salted, boiling water. Cover and let boil for 2-3 minutes. Drain immediately and rinse with cold water. You can either layer it on top of the tortellini or mix it in with the sauce.
I know that many stores sell tortellini in 20-ounce packages. I've never tried that amount with this recipe, but I'm pretty confident that it would work just fine. Also, it doesn't have to be cheese tortellini, any kind will do.
Another note on tortellini: I did not boil my tortellini before baking it. It went straight from the package into my oven. If you don't trust me, then by all means boil first! It will still taste great. The recipe calls for refrigerated tortellini, but if you want to use shelf-stable tortellini, I would definitely boil it according to package instructions.
Source: The Food Charlatan


Serving: 1cup | Calories: 146kcal | Carbohydrates: 4g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 310mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1368IU | Vitamin C: 6mg | Calcium: 262mg | Iron: 2mg
Course: Main Course
Cuisine: Italian
Calories: 146
Keyword: 30 Minute Recipes, asparagus, bake, cheese, tortellini
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!


Easy Cheesy Asparagus Tortellini BakeAny kind of Alfredo sauce will do. I used good ol’ Newman’s.

Easy Cheesy Asparagus Tortellini BakeDump and stir!

Easy Cheesy Asparagus Tortellini BakeAdd in the tortellini. I used half of one of those double Costco packs, which was 1 1/2 pounds. I know at the normal grocery store they sell them in 20 oz packs though, and I think that would still work just fine. Maybe increase your spinach a little to make up for it.

Easy Cheesy Asparagus Tortellini BakeThrow some asparagus on top. Blanch it first if you want it soft.

Easy Cheesy Asparagus Tortellini BakeAnd of course cheese.

Easy Cheesy Asparagus Tortellini BakeVoila!

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  1. 5 stars
    I made this for the first time. I used Grape tomatoes in place of the diced. It was amazingly simple. I loved it and will definitely make it again.

  2. How does it freeze? I want to make it for a friend who just had a baby and I wanted to let her know if she could freeze it. 

    1. Hi Kari! Yes, you can freeze this casserole after it’s baked. It’s even more convenient if you separate into individual tupperwares for easy reheating in the microwave. Enjoy! What a nice friend you are!

  3. I have made this several times for my own family and most recently to take to friends with a new baby who needed vegetarian meals. It’s easy, filling, and delicious!

    1. Hey Sarah! I’m so glad you liked the recipe! You are so nice to bring food to your friends, nothing makes you hungrier than a new baby :) Thanks for reviewing!

  4. So delicious and easy. I used a can of Ro-tel and cauliflower puree from Wegmans for the sauce. I boiled the asparagus and tortellini for a few minutes before baking.

  5. Baking this in the oven now! So excited to eat it, thanks or the recipe. I did add chopped cooked chicken and didnt use asparagus lol!

  6. I made this tonight and after 30 minutes of baking the cheese was nicely browned but the tortellini were nowhere near cooked. In fact they were lukewarm and still pretty tough. I covered it with foil and put it back in the oven. Next time I would probably do maybe 30 minutes covered and then 10 or so minutes uncovered to brown the cheese.

  7. Yum! Ok, I’ll admit it – I do not like Alfredo sauce. Yup, you read that right. :) But my family does….and lo and behold, I just found a recipe for cauliflower Alfredo! So I made that for this casserole and yum! I really pumped up the veggies with the sauce, added frozen spinach to the sauce, then the fresh spinach and asparagus. It was wonderful, big hit. A bit more work making my own sauce, but still quick. Thank you for the yummy recipe!

    1. Cauliflower alfredo! Genius, Deb! I need to try that sometime. Thanks for commenting, I’m glad you found a version you like!

  8. Karen, Just got done having this for dinner. It was fantastic! Loved the crunch of the asparagus, all the gooey cheese, and the perfect amount of red pepper flakes. Total winner in our book! This will be a repeater in our house for sure!
    Thanks for the recipe,

    1. Hi Stephanie! I’m so glad this was a winner for you guys. We love this one. Good way to use up all the spring asparagus! :) Thanks for commenting!

  9. I was so excited to try this recipe. I used buitoni 3 chesse tortellini and Newman’s Roasted Garlic Alfredo. Finished product looked fantastic. It didn’t taste good. My wife thought maybe it was the alfredo sauce we didn’t like. The pepper flakes added some fire so be cautious about adding more. I expected this would be a weeknight go to dish but it won’t be. Well I’m 1 for 2 on recipes from this website. I’ll keep trying and reporting. Nice website Karen.

    1. Thanks Michael! I’m sorry this recipe didn’t work out for you. This continues to be a favorite for my family, I just made it last week. Maybe taste test the alfredo first next time? Thanks for taking the time to comment!

  10. I made this for dinner tonight (my second time making it!) because it’s just so darn good and easy! I meant to tell you the first time that I made it how much we loved it! It’s such a filling and yummy meatless meal, plus I love all the veggies in it. Thanks for such an awesome recipe, Karen! This is one of our new favorites! :)

    1. Ashlyn thank you so much for telling me! I’m so glad you guys liked it! I am all about the easy meals lately. I need to bust out some asparagus soon. Happy Monday Ashlyn!!

  11. You are hilarious, Karen! Your friend was probably so tired from having a newborn that she wouldn’t have even noticed the piece was missing. I love quick and easy dinners, so this looks perfect to me!

  12. OMG! I am seriously drooling. I absolutely HATED tortellini when I was little, and I feel like I wasted years and years of my childhood avoiding it (and hiding it in napkins) because now I can’t get enough of it. This looks so delicious and it’s going on my dinner menu for this week asap! Pinned!

  13. Mmmm…cheesy, creamy, baked pasta is the best. So is nice, crisp asparagus. I hate soggy, overcooked vegetables. This is a dream meal, Karen, and you’ve photographed and styled it beautifully. As for the classiness of giving your friend partially eaten casseroles – I do this all the time now and I don’t give a damn. Bringing a cake to a birthday party? There’s always a slice that’s already been cut and then jammed back into the cake. I just say “I needed to take a few photos for my blog”. So what if people stare at me as if I have a second head growing from my shoulder? All in the name of food blogging, lol.

  14. Umm yeah… My friends are getting pretty used to the missing pieces too. I once handed them a half-empty 8″-square baking pan of strawberry crumble because I took out 3-4 pieces for photographing. Thank goodness they don’t mind my awkwardness either!

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