I’m cutting to the chase with this recipe. This baked tortellini skillet has all the flavors of lasagna without the cumbersome noodle wrangling. Plus the cheese from the tortellini adds some extra flavor to the overall dish.
This is a perfect weeknight meal!
Baked tortellini lasagna
- 6 oz. dried cheese tortellini
- 6 oz. cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 10 oz. frozen spinach, thawed and drained
- 2/3 cup whole milk cottage cheese
- 1 cup shredded mozzarella
- 1 cup freshly grated Pecorino Romano or Parmesan
- 2.5 cups marinara
- salt and pepper
Preheat oven to 375 degrees F. Place a large pot of salted water to boil and cook the tortellini three minutes shy of their recommended cooking time. Set aside.
Meanwhile, heat the oil and butter in a 12-inch oven-safe pan. Add the mushrooms and a pinch of salt. Sauté until the moisture is evaporated and the mushrooms start to brown, about 5 minutes. Set aside.
Mix together the cottage cheese, 2/3 cup mozzarella, 2/3 cup Pecorino Romano, and salt and pepper to taste.
Coat the bottom of the pan with 1 cup of marinara. Toss in the tortellini and spread out evenly in the pan.
Next add the cheese mixture, spreading it out with a rubber spatula. Layer on the mushrooms, then another 1.5 cups of sauce. Top with remaining cheese.
Bake for 30 minutes until bubbly and slightly browned. Serve with Italian sausage and a simple garden salad.