Creamy Tortellini Casserole - All you need is refrigerated tortellini and a few simple ingredients to have a comforting meal on the table in under 30 minutes.

The other day when I shared the recipe for Lemon Ricotta Tortellini, I told you that refrigerated tortellini is something I buy almost every week, even if I have no plan for it. Even though I meal plan for the week, I expect at least one wrench will be thrown into our schedule and a meal will be dropped. That's when I turn to quick cooking, super versatile tortellini. If I don't get to it that week, I hold on to it for the next. Because eventually my plans will change. They always do.

The last few times I've made tortellini, I've made quick stove top sauces to go with it. Those are great, but the weather this past week was rainy, windy and cold. When that weather hits, I want good old fashioned comfort by way of food. I remembered seeing a tortellini casserole with Alfredo Sauce, spinach and 4 cheeses on Pinterest and I thought I'd maybe give that a try.

Except I didn't.

Okay, here's where my speech about versatility comes in. I know I say it all the time, but in cooking, you've got to be able to just go with the flow. Change things up if needed. Unless you always have everything you need on hand, then you stick with the plan. But me? No, not I. I always forget things. Always.

So here's the deal:

A. I had no Alfredo sauce. But I did have some marinara.

B. I actually did buy a bag of spinach but then used the entire bag in a sausage soup earlier in the week. oops. I did have some fresh broccoli in the fridge.

C. I didn't have 4 shredded cheeses (well I did, but I didn't want to go taco style cheeses) but I did have cream cheese and mozzarella

Are you seeing what's happening here? A new recipe is being formed. Just like that. By accident. By me being a dummy at the grocery store and forgetting to buy things, something wonderful has happened.

So I have to address the broccoli situation. I had, in fact, never had broccoli in a marinara sauce before. I wasn't sure how I was going to like that pairing. I loved it. I kept the broccoli pretty firm (no mushy broccoli for me) and crunchy and I thought it added a great texture. That being said, I sit at the table and the first thing my husband says to me is "I don't like the broccoli in here". Then I look over to our oldest who it appears has eaten all the tortellini in her bowl but suspiciously has a bowl of broccoli left in front of her. So, my point? Think about the broccoli. It may not be for you. I suggest you try it but if you don't want to go ahead and use spinach.

The last think I want to mention is an optional topping. The other night when I toasted breadcrumbs for Chicken Pesto Meatballs and Orzo, I made way too much and stored them in a baggie. I pulled out some of those breadcrumbs and topped my bowl with them. One other thing my husband was bummed about. I didn't top his with breadcrumbs. And I forgot to mention to him that we had them. Sorry.

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