Creamed Spinach and Tortellini Casserole
Dive into comfort food bliss with this Creamed Spinach and Tortellini Casserole, a hearty dish that combines tender cheese tortellini with a luscious, velvety spinach cream sauce. Featuring layers of creamy Parmesan, melted mozzarella, and a perfectly golden panko breadcrumb topping, this baked casserole is the perfect balance of rich flavors and satisfying textures. Ready in just 50 minutes, it’s an ideal weeknight dinner or a standout potluck dish that’s sure to impress. Packed with wholesome spinach and indulgent cheeses, this dish is an irresistible combination of creamy, cheesy, and crispy in every bite. Serve it straight from the oven for a crowd-pleasing meal that everyone will adore!
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Recipe Information
Ingredients
- 16 oz cheese tortellini
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 3 cups grated Parmesan cheese
- 16 oz frozen chopped spinach, thawed and drained
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.25 tsp ground nutmeg
- 1.5 cups shredded mozzarella cheese
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the flour and whisk constantly for 1-2 minutes to form a roux.
Gradually pour in the whole milk and heavy cream, whisking continuously to prevent lumps. Cook until the mixture thickens, about 3-5 minutes.
Add the softened cream cheese and 2 cups of the grated Parmesan cheese, stirring until melted and smooth.
Mix in the thawed and drained spinach, along with the salt, pepper, and nutmeg. Stir well to combine.
Add the cooked tortellini to the skillet and gently fold it into the sauce to coat evenly.
Transfer the mixture to the prepared baking dish and spread it out into an even layer.
Sprinkle the shredded mozzarella cheese and the remaining 1 cup of Parmesan cheese evenly over the top.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumbs over the cheese layer for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the top is golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy your Creamed Spinach and Tortellini Casserole!
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 953 mg | 73% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
