Sprinkle the remaining 1 cup shredded mozzarella evenly over the top, covering as much surface area as possible for a cohesive golden crust that will blister and caramelize.
Bake uncovered on the center rack for 20–25 minutes, until the casserole is bubbling vigorously around the edges and the cheese on top is melted, deeply golden, and caramelized in spots. If you like extra color, move the dish to the top rack for the last 3–5 minutes, watching closely so it doesn’t burn.
Remove the casserole from the oven and let it rest for 5–10 minutes. This brief pause allows the sauce to thicken slightly and the pasta to set, making it easier to scoop clean portions while it’s still steaming and succulent.
Bring the glass baking dish straight to the table on a trivet and serve family-style, making sure everyone gets some of the deeply browned, golden crust from the top and corners.
Variations & Tips
To keep the spirit of a barely-4-ingredient, low-effort feast, any variations should swap, not add, ingredients. For a slightly lighter version, replace the heavy cream with half-and-half; the sauce will be a bit less rich but still creamy. If you prefer a sharper, more pronounced cheese flavor, use an Italian cheese blend in place of mozzarella, or swap half the mozzarella for shredded provolone. For a spicier take, choose an arrabbiata or spicy marinara instead of regular marinara.
If you want a more pronounced browned crust, use whole-milk, low-moisture mozzarella and bake an extra 5 minutes, or briefly broil at the end, watching closely. You can also change the character of the dish by using spinach or mushroom-filled tortellini instead of cheese tortellini—no other adjustments needed. To make this ahead, assemble the casserole up to the point of baking, cover, and refrigerate up to 24 hours; add about 10 minutes to the bake time and uncover for the last 15 minutes so the top can caramelize.
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