Tortellini and Spinach Bake
Creamy, cheesy, and irresistibly comforting, this Tortellini and Spinach Bake is the ultimate one-dish dinner to please the whole family. Featuring tender cheese-filled tortellini tossed in a luscious marinara and cream sauce, this recipe is elevated with the delicate earthiness of wilted spinach and the bold flavors of garlic and Italian herbs. Topped generously with a melty duo of mozzarella and Parmesan cheeses, this baked pasta dish emerges from the oven golden and bubbling, ready to be served as a hearty weeknight meal or an impressive crowd-pleaser. With just 15 minutes of prep time and a perfect balance of creamy, tangy, and savory flavors, this recipe is a hassle-free way to enjoy Italian comfort food at its finest. Serve it with a crisp side salad or warm garlic bread to complete the experience!
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Recipe Information
Ingredients
- 20 oz cheese-filled tortellini
- 4 cups baby spinach
- 24 oz marinara sauce
- 0.5 cups heavy cream
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with cooking spray or olive oil.
Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions, undercooking by 1 minute as the pasta will cook further in the oven. Drain and set aside.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the marinara sauce, heavy cream, Italian seasoning, salt, and black pepper. Cook for 3-4 minutes until the sauce is warm and well combined.
Add the baby spinach to the skillet and stir until it wilts, about 2-3 minutes.
Gently fold the cooked tortellini into the skillet with the sauce and spinach, ensuring the tortellini is evenly coated.
Pour the tortellini and sauce mixture into the prepared baking dish. Spread it out evenly.
Top with shredded mozzarella cheese and grated Parmesan cheese, spreading the cheese evenly across the dish.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling and the edges are slightly golden brown.
Remove from the oven and let sit for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh basil, if desired.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 34 mg | 1% | |
*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.
