There is something mighty comforting about a supper you can build right in one baking dish, especially on a busy evening when everybody is hungry and nobody wants a sink full of pans. This 5-Ingredient Oven Baked Salmon Tortellini leans on simple pantry and freezer staples to make a creamy, hearty meal with hardly any fuss. It feels like one of those practical Midwestern casseroles that knows how to stretch good ingredients into something cozy, filling, and just a little special.
Serve this rich salmon tortellini with a crisp green salad, simple steamed green beans, or roasted broccoli to balance the creamy sauce. A slice of buttered garlic bread or a warm dinner roll is mighty nice for catching every bit of sauce, and if you want to make the table feel extra pretty, a sprinkle of fresh parsley and a wedge of lemon on the side do wonders.
5-Ingredient Oven Baked Salmon Tortellini
Servings: 4
Ingredients
2 raw frozen skinless salmon halves
20 ounces refrigerated or shelf-stable cheese tortellini
1 jar (15 to 16 ounces) Alfredo sauce
1 cup chicken or vegetable broth
1 cup shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F and lightly grease a medium oven-safe casserole dish.
2. Spread the uncooked cheese tortellini evenly in the casserole dish. Pour the Alfredo sauce and broth over the tortellini, then stir gently to coat.
3. Lay the raw frozen skinless salmon halves right on top of the sauced tortellini. Cover the dish tightly with foil and bake for 35 minutes.
4. Remove the dish from the oven and carefully uncover it. Use a fork to flake the salmon into large bite-size pieces, gently mixing it into the tortellini and sauce.
5. Sprinkle the mozzarella cheese evenly over the top and return the dish to the oven, uncovered, for 10 to 15 minutes, until the cheese is melted and the casserole is hot and bubbly. Let it rest 5 minutes before serving.
Variations & Tips
Use ravioli instead: If tortellini is not what you have on hand, cheese ravioli can work in much the same way. Watch the bake time closely, since ravioli can soften a little faster depending on the brand.
Add a vegetable: A handful of baby spinach or a layer of thawed peas stirred in after the salmon is flaked makes this casserole feel even heartier. It is a fine way to stretch supper and bring a bit of color to the table.
Check the salmon temperature: Because salmon halves can vary in thickness, it is wise to make sure the fish reaches 145°F in the thickest part before serving. If needed, cover and bake a few extra minutes.
Thin the sauce if needed: If your tortellini absorbs more liquid than expected, stir in a splash more broth before adding the mozzarella. That keeps everything creamy instead of tight and dry.