Spinach and Tortellini Casserole
Creamy, cheesy, and irresistibly comforting, this Spinach and Tortellini Casserole is the ultimate weeknight dinner idea. Packed with tender cheese tortellini and fresh spinach, this dish is enveloped in a luscious homemade sauce made with milk, heavy cream, Parmesan, and hints of garlic and nutmeg. Topped with gooey mozzarella and golden-brown panko bread crumbs, it’s baked to perfection for just the right balance of creamy and crunchy textures. Ready in under an hour, this easy-to-make casserole is perfect for busy families or entertaining guests. Serve it with a crisp side salad and garlic bread for a satisfying, crowd-pleasing meal!
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 6 cups Fresh spinach
- 2 tbsp Butter
- 2 cloves Garlic (minced)
- 2 tbsp All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 1.5 cups Mozzarella cheese (shredded)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg (optional)
- 0.5 cup Panko bread crumbs
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until just al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
Stir in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently.
Stir in the Parmesan cheese, 1 cup of mozzarella cheese, salt, black pepper, and nutmeg (if using). Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted.
Combine the cooked tortellini with the creamy spinach sauce. Mix well to ensure the tortellini is fully coated.
Transfer the mixture to the prepared casserole dish and spread it evenly.
Sprinkle the remaining 0.5 cup of mozzarella cheese over the top.
In a small bowl, combine the panko bread crumbs with olive oil, then sprinkle the mixture evenly over the cheese layer.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Enjoy your delicious Spinach and Tortellini Casserole!
Nutrition Facts
Calories |
4302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.6 g | 332% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 8708 mg | 379% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 27.6 g | ||
| Protein | 204.3 g | 409% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 4892 mg | 376% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1324 mg | 28% | |
*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.
