Tortellini Mushroom Olive and Bleu Cheese Casserole
Dive into the indulgent comfort of a Tortellini Mushroom Olive and Bleu Cheese Casserole, a creamy baked dish that’s as satisfying as it is sophisticated! This recipe combines tender cheese-filled tortellini with sautéed mushrooms, briny black olives, and a velvety bleu cheese sauce for a burst of bold, savory flavors in every bite. Topped with a golden, buttery Parmesan-breadcrumb crust, this casserole achieves the perfect balance of crisp and creamy. Ready in under an hour and serving up to six, this oven-baked pasta bake is a crowd-pleaser, ideal for cozy family dinners or as the star dish at your next gathering. Garnished with fresh parsley for a bright finish, it’s a guaranteed hit with pasta and cheese lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounces cheese tortellini
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 8 ounces button mushrooms
- 0.5 cup black olives, sliced
- 1.5 cups heavy cream
- 0.75 cup crumbled bleu cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the tortellini in a large pot of salted boiling water according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Finely dice the onion and mince the garlic. Add both to the skillet, sautéing for 2-3 minutes until fragrant.
Thinly slice the button mushrooms and add them to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are tender and golden.
Stir in the sliced black olives, heavy cream, and crumbled bleu cheese. Reduce the heat to low and cook gently for 3-4 minutes, until the cheese melts and the sauce thickens slightly.
Season the sauce with salt and black pepper. Taste, and adjust seasoning if needed.
Combine the cooked tortellini and the sauce in a large bowl, mixing gently to coat the pasta evenly. Transfer the mixture to the prepared baking dish.
In a small bowl, mix the breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let it cool slightly for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.9 g | 363% | |
| Saturated Fat | 148.2 g | 741% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 8081 mg | 351% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 16.5 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2006 mg | 154% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
