Red and White Tortellini Casserole

  • PrepTime: 5 Mins
  • CookTime: 1 Hrs 10 Mins
  • TotalTime: 1 Hrs 15 Mins


  1. 2 (18-ounce) packages refrigerated or frozen cheese tortellini or ravioli (uncooked)
  2. 1 (28-ounce) jar spaghetti sauce
  3. 1/2 cup water
  4. 1 (12-ounce) jar Alfredo four cheese sauce
  5. 1/4 cup milk
  6. 1 cup shredded Parmesan or mozzarella cheese


  1. Preheat the oven to 350 F.
  2. In a three-quart glass baking dish, layer the frozen tortellini and the spaghetti sauce. Put the water into the empty sauce jar, close the lid tightly, and shake well. Pour this mixture over the tortellini. That's how you get all of the spaghetti sauce out of the jar, and the water helps the tortellini cook and stay tender.
  3. Spoon the Alfredo sauce over the tortellini, making sure that all of the little pasta is completely covered. Place the milk into the empty Alfredo sauce jar, close the lid tightly, and shake. Then drizzle this mixture over the casserole to get all of the sauce out of the jar.
  4. At this point, you can top the casserole with frozen meatballs, if using. Sprinkle with the cheese.
  5. Cover the casserole tightly with foil and bake at 350 F for 55 minutes. Then uncover the casserole and bake for 10 to 15 minutes longer, until the tortellini is tender, the sauce is bubbling, the cheese is melted, and the meatballs are hot.