This 4-ingredient oven Good Friday feast is the kind of golden-crusted casserole you pull together when family is on their way and you have almost no time to prep. It leans on pantry and deli staples—cheese tortellini, jarred marinara, cream, and shredded mozzarella—to create a bubbling, glistening bake with a rich, caramelized top.
While baked pasta casseroles trace their roots to Italian-American home kitchens, this version is streamlined for modern life: no roux, no chopping, just layer, pour, and bake until the edges are deeply browned and the center is steaming and succulent.
Freshly baked tortellini casserole in a glass dish
Serve this casserole straight from the glass baking dish while it’s still bubbling, with a simple green salad dressed in lemon and olive oil to cut through the richness. Warm garlic bread or a crusty baguette is ideal for swiping through the saucy corners.
For a Good Friday spread, pair it with roasted or steamed vegetables—broccoli, asparagus, or green beans all work well—and a light, citrusy white wine or sparkling water with lemon. A bright fruit salad or citrus dessert makes a clean, refreshing finish.
4-Ingredient Good Friday Golden Crusted Casserole
Servings: 6
Ingredients
2 pounds refrigerated cheese tortellini
3 cups jarred marinara sauce (about 24 ounces)
1 cup heavy cream
3 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch glass baking dish so the casserole releases easily and the edges can caramelize.
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook just 2 minutes less than the package directions for al dente; they will finish cooking in the oven. Drain well so excess water doesn’t dilute the sauce.
While the tortellini cooks, whisk the jarred marinara sauce and heavy cream together in a large bowl until smooth and evenly combined. This quick step gives you a luxuriously creamy tomato sauce without making a separate béchamel.
Cream and marinara being whisked into a smooth sauce
Add the drained tortellini to the bowl with the creamy marinara and toss gently to coat every piece. Fold in 2 cups of the shredded mozzarella cheese, reserving the remaining 1 cup for the top.
Pour the tortellini mixture into the prepared glass baking dish, spreading it into an even layer. Make sure some tortellini peek above the surface; these exposed edges will brown and crisp in the oven.
