Pour canned diced tomatoes and these 4 ingredients over frozen tortellini into a casserole dish for a comforting meal your whole family will always return to

This oven-baked creamy tomato tortellini is one of those weeknight casseroles that feels cozy and a little nostalgic, but still uses smart shortcuts. The entire dish is built on frozen cheese tortellini, then you simply pour canned diced tomatoes and four pantry-friendly ingredients over the top before it all bakes together. It’s very much in the spirit of classic Midwestern dump-and-bake casseroles, but with the flavors of a simple Italian-American tomato-cream sauce. No stovetop step, no pre-cooking the pasta—just layer, pour, and let the oven do the work.

Serve this creamy tomato tortellini with a crisp green salad dressed in a simple vinaigrette to balance the richness, and add warm garlic bread or a crusty baguette to catch the extra sauce. A side of roasted broccoli or green beans works nicely if you’d like more vegetables on the plate. For drinks, a light red wine like Chianti or a sparkling water with lemon keeps things easy and refreshing.

Servings: 4

1 (19–20 oz) bag frozen cheese tortellini

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a thin film of oil.

Spread the frozen cheese tortellini evenly in the prepared casserole dish. There’s no need to thaw the tortellini first; it will cook through in the sauce as it bakes.

In a medium bowl, whisk together the canned diced tomatoes with all their juices, heavy cream, Italian seasoning, and kosher salt until the mixture looks mostly uniform and creamy.

Pour the tomato-cream mixture evenly over the frozen tortellini, making sure to cover as much of the pasta as possible so it cooks evenly in the oven.

Sprinkle the shredded mozzarella in an even layer over the top of the sauced tortellini.

Cover the casserole dish tightly with foil. Bake for 25 minutes, until the sauce is bubbling around the edges and the tortellini are just tender.

Carefully remove the foil and continue baking, uncovered, for 10–15 minutes more, until the cheese on top is melted and lightly browned and the sauce is thickened slightly.

Let the casserole rest for 5–10 minutes before serving. This brief rest allows the sauce to settle and cling to the tortellini, making it easier to scoop and serve.

For a bit more flavor complexity, stir 1–2 minced garlic cloves or 1/2 teaspoon garlic powder into the tomato-cream mixture before pouring it over the tortellini. If you like a little heat, add a pinch of red pepper flakes. You can swap the mozzarella for an Italian blend cheese or add 1/4 cup grated Parmesan on top for a sharper, saltier finish. To work in some vegetables, scatter 1–1 1/2 cups of frozen spinach, peas, or a small handful of halved cherry tomatoes over the frozen tortellini before you pour on the sauce. If you prefer a lighter dish, use half-and-half instead of heavy cream, understanding that the sauce will be slightly thinner. For meat lovers, add 1–1 1/2 cups of cooked crumbled Italian sausage or shredded rotisserie chicken to the casserole before baking. Food safety tips: Keep the tortellini frozen until you’re ready to assemble, and do not refreeze once thawed and baked. If you add any meat, make sure it’s fully cooked before it goes into the casserole, as the baking time is designed to heat and cook the pasta, not to cook raw proteins from scratch. Leftovers should be cooled, refrigerated within 2 hours, and eaten within 3–4 days; reheat until steaming hot throughout before serving.