1cupshredded mozzarella (fresh, packaged, or smoked; divided)
¼cupfreshly grated Parmesan(divided)
Instructions
Preheat the oven to 350 F. Lightly oil an 8-inch square or 1 ½ quart baking dish.
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain well.
In a large bowl, combine the cooked tortellini, marinara sauce, spinach, parsley, oregano, half the mozzarella, and half the Parmesan cheese. Transfer the tortellini mixture to the prepared baking dish. Sprinkle the rest of the mozzarella and the Parmesan on top. Bake for 15 minutes until the cheese is melted, the sauce is bubbling around the edges, and everything is heated through. If you want a more browned top, finish the casserole under the broiler for a minute or two, watching carefully so that it doesn’t brown too much. Serve hot.
Notes
You have choices both in flavor and how the tortellini is sold. I prefer refrigerated tortellini, which I think has the best texture. However, you can also use shelf-stable tortellini or frozen tortellini. Just make sure to cook it until al dente according to the package directions.I like to use cheese tortellini most of the time to keep the dish vegetarian. There are so many cheese tortellini varieties to choose from. Other vegetarian tortellini options might include mushroom, butternut squash, spinach, or artichoke (sometimes also mixed with some sort of cheese). And if you want to go for a meat variety, look for options like pork, beef, mortadella, veal, and prosciutto.