My college roommate showed me this hack for busy weeknights. It’s so creamy and ready in minutes with just 3 ingredients.

My college roommate, Linda, showed me this little trick during a week when we were both buried in exams and homesick for something warm and cheesy. It reminded me of the easy casseroles my mother used to slide into the oven on busy farm nights, only this one takes almost no effort and uses just three things you can keep on hand. You stir together refrigerated cheese tortellini, a jar of marinara, and a blanket of shredded cheese, then let the oven do the rest. The tortellini puff up in the sauce, the edges bubble, and the cheese turns golden in spots—comfort food that feels homemade, even when you’re tired and short on time.

This cheesy tortellini bake is hearty enough to stand on its own, but I like to round it out the way we did back home: a simple green salad with crisp lettuce and a tangy vinaigrette, and some warm garlic bread or buttered toast for scooping up the extra sauce. A side of steamed green beans or peas works nicely if you want more vegetables on the plate. If you’re serving a crowd, put the baking dish right in the center of the table and let everyone dig in family-style with a pitcher of iced tea or a glass of red wine alongside.

Servings: 4

1 (20–24 oz) package refrigerated cheese tortellini

Preheat your oven to 400°F (200°C). Lightly grease a medium-sized white ceramic baking dish (about 9×13 inches or similar) so the pasta doesn’t stick.

Pour the jar of marinara sauce into the baking dish. Add the refrigerated cheese tortellini and 1 cup of the shredded mozzarella. Stir gently right in the dish until all the tortellini are well coated in sauce and the cheese is evenly mixed through.

Spread the tortellini mixture into an even layer. Sprinkle the remaining 1 cup shredded mozzarella evenly over the top so it forms a good cheesy blanket.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake for 15 minutes to let the tortellini steam and soften in the sauce.

Carefully remove the foil and return the dish to the oven. Bake uncovered for another 10–15 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted with some golden brown spots.

Let the tortellini bake rest for 5 minutes before serving so it thickens slightly and is easier to scoop. Serve hot, straight from the baking dish, making sure everyone gets some of the plump tortellini, rich sauce, and browned cheese on top