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!
Servings 4 servings
Calories 455kcal
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 tortellini but 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
