A strata is kind of like a savory bread pudding. But before we get into that, let’s talk about its name. If you know about my Italian heritage and my love for Italian food, you might be thinking this is an Italian recipe. Considering the addition of tortellini, I can totally understand that!

“Strata” is a word with Latin roots. In Italian, "strata" is the plural form of “strato,” which means "layer." That’s how we use it in the U.S. today: to describe horizontal layers in geological formations (and sometimes in other scientific fields). “Strata” is closely related to the Italian word “strada,” which means “road”—specifically a paved road, which is made from layers of material.

A strata is a layered breakfast casserole recipe that originated in the early 20th century right here in the United States. The casserole dish strata was named after the Latin/Italian root words, referring to the layers in the dish (it’s kind of like lasagna).

Strata is typically made with bread, cheese, egg, vegetables, and other ingredients. The earliest documented strata recipe was a cheese strata by Juniata L. Shepperd. It appeared in the 1902 Handbook of Household Science. She developed the recipe as a comfort food—and if you ask me, I think it worked!

Remember when I said it’s kind of like a savory bread pudding? Well, that’s because you traditionally assemble the dish the night before you cook it—that’s so the bread can soak up all the custard before baking. I also said it’s kind of like lasagna, and that’s true too. The ingredients are assembled in layers. After you bake it, it will have a crispy, cheesy top and a soft, custardy center. The flavor profile is rich, creamy, and savory. Strata recipes are highly adaptable once you get the hang of it, so you can make endless different combinations of meats, vegetables, and cheeses.

Tortellini strata are not unheard of, but they’re definitely a less common variation on this yummy casserole recipe. In this recipe, we take a classic strata and elevate it into a baked tortellini recipe by adding tender pasta, asparagus, and fresh herbs. The bread absorbs the custard and gets very tender, while the tortellini adds richness and texture variation. The whole thing bakes into a cheesy baked tortellini dish that’s both hearty and elegant. It’s the best of both worlds: a tortellini casserole and a classic strata in one!

A rustic loaf works beautifully for this recipe, but you can also use brioche or Italian bread. Just like bread pudding, you’ll get the best results if you choose a slightly sturdy, day-old bread so it can absorb the custard without getting too soggy.