Marinara Chicken Tortellini Bake

• 1 pound refrigerated cheese-filled tortellini
• 1 ½ cups shredded cooked chicken
• 1 (24-ounce) jar marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ¼ cup chopped fresh parsley
• ½ teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. 3 Add the marinara sauce, basil, oregano, salt, pepper, and red pepper flakes if using. Simmer for 5 minutes.
4. 4 Stir in the cooked tortellini and chicken until well coated. Remove from heat.
5. 5 Transfer the mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle with mozzarella and Parmesan cheeses.
7. 7 Bake for 25-30 minutes until bubbly and cheese is golden.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Oven

Variations

• Add cooked ground beef for extra heartiness.
• Use spinach-filled tortellini for a veggie boost.

Substitutions

• Use diced tomatoes with basil if marinara sauce is unavailable.
• Substitute chicken with turkey for a leaner option.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For a heartier meal, add sautéed vegetables like bell peppers or zucchini.
• If using raw chicken, cook it separately before adding to ensure it's fully done.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered in a preheated 350°F oven until hot.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with garlic bread.

FAQ