Vegetable & Cheese Tortellini Casserole

5 from 4 votes
Jump to RecipePinSave to Favorites

This post may contain affiliate links. See my privacy policy for details.

Vegetable & Cheese Tortellini Casserole on white background

This casserole has been on my mind for a while now and I finally got around to making it while camping last week.

Yes, I obviously glamp, not camp. Forget the tent, Mama stays in a trailer with the full hookups.

I took a zucchini, carrots and onion from my garden, threw it into a bag and took it to the lake with me.

Now this, my friends, is a seriously decadent casserole. I ain’t gonna lie; you need a salad with this bad boy. You simply cannot eat a plate of this like you eat spaghetti. However, that just makes me love it more because you end up with leftovers for lunch!

Can you see the purple in the picture above? Those dang purple carrots of mine color EVERYTHING purple!  Oh my word, they are crazy! They stay purple when cooked, they dye everything they are cooked with, I guess that means they are super healthy!

So remember, this is not something you are going to eat plates of, it’s rich and decadent. Make a salad to go with it!

Happy cooking everyone!

Love you more than chocolate!


Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!

Vegetable and Cheese Tortellini Casserole

Creamy, decadent vegetarian casserole that is chock full of veggies and tortellini! Easy, fast and delicious!
5 from 4 votes
close up a fork with Vegetable & Cheese Tortellini from Casserole on white background
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Karlynn Johnston


  • 1 cup milk
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/3 cup vegetable broth strong
  • 2 tablespoons butter for frying
  • 1 cup white onion diced
  • 1 cup carrots thinly sliced
  • 2 cups summer squash
  • 1 block cream cheese chopped into squares
  • 1/2 tablespoon Italian Seasoning
  • 3 cups of shredded 4 cheese blend
  • 3 cups of cooked tortellini


  • Combine the butter and garlic in a medium saucepan; fry until golden, then add in the flour.
  • Add the milk slowly to the flour/butter mixture, whisking it slowly, until you have a creamy sauce.
  • Add in the vegetable broth and mix completely; set aside.
  • Combine the butter, onions and carrots into a large skillet. Fry for 5 minutes; add zucchini. Cook until they are tender crisp.Add in the cream cheese and seasoning, heat until melted.
  • Combine all ingredients and place into a greased 9×9 deep dish or a shallow 9×13 pan.
  • Sprinkle with the shredded cheese.
  • Bake in a 375 degree oven for 20-25 minutes, until the cheese on top is melted and golden.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Serving: 8g, Calories: 3141kcal, Carbohydrates: 205g, Protein: 148g, Fat: 194g, Saturated Fat: 114g, Cholesterol: 624mg, Sodium: 4413mg, Potassium: 1889mg, Fiber: 22g, Sugar: 41g, Vitamin A: 27215IU, Vitamin C: 59.6mg, Calcium: 3334mg, Iron: 13.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More


close up a fork with Vegetable & Cheese Tortellini from Casserole on white background
tortellini casserole1

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Melanie Harmsma says

    Just bought tortellini at Costco. Making this for supper tonight! Karlynn, you’re the next best thing to my own personal chef! 🙂

  2. The Kitchen Magpie says

    Oh man….I’m going to be in VEGAS baby lol! Plus 40, here I come!

  3. Candice Gamez says

    No snow until at least Tuesday. This weekend we have summer! The joys of living in the North.

  4. Donna Andrus says

    Hear Calgary/Edmonton May get SNOW on the weekend! 🙁

Leave a Comment or Recipe Tip

Recipe Rating