Cheesy Baked Tortellini
A quick and comforting baked tortellini casserole loaded with cheese, fresh spinach, and herbs. This easy one-dish meal offers high protein, fiber, and flavorful satisfaction with minimal prep—perfect for busy weeknights or effortless meal prep.
Equipment
- 1-Large pot
- 1-Colander
- 1 large mixing bowl
- 1 baking dish (8-inch square or 1½ quart)
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 16–20 oz package cheese tortellini (fresh, refrigerated, or frozen)
- 2 cups marinara sauce homemade or store-bought
- 2 cups fresh spinach roughly chopped
- ¼ cup flat-leaf parsley roughly chopped
- 2 teaspoons fresh oregano chopped (or 1 teaspoon dried oregano)
- 1 cup shredded mozzarella cheese divided
- ¼ cup freshly grated Parmesan cheese divided
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). This ensures the oven reaches the perfect temperature so your tortellini bake cooks evenly. Lightly grease an 8-inch square or 1½ quart baking dish with a small amount of olive oil or cooking spray. This step will prevent the pasta from sticking and make cleanup easier later.
- Boil the Tortellini: Fill a large pot with enough water to fully submerge the tortellini. Add a generous pinch of salt to enhance flavor. Place the pot over high heat and bring the water to a rolling boil. Once boiling, carefully add the tortellini. Stir gently to prevent them from sticking together. Cook according to package directions, usually around 2–4 minutes for fresh or refrigerated tortellini and slightly longer for frozen. Be careful not to overcook — tortellini should be al dente, tender yet firm to the bite.
- Drain and Rest: Once cooked, drain the tortellini in a colander, ensuring all excess water is removed. Give them a gentle shake to eliminate standing water, but avoid crushing the pasta. Let the tortellini rest for about 1–2 minutes while preparing the sauce mixture. This prevents them from becoming mushy when baked.
- Prepare the Sauce Mixture: In a large mixing bowl, combine the cooked tortellini with 2 cups of marinara sauce. Add the roughly chopped fresh spinach, flat-leaf parsley, and fresh oregano. Mix thoroughly so the sauce coats every piece of tortellini and the spinach and herbs are evenly distributed. The spinach will wilt slightly, releasing extra flavor and adding a vibrant green touch to the dish.
- Incorporate the Cheeses: Add half of the shredded mozzarella and half of the freshly grated Parmesan cheese into the tortellini mixture. Stir gently but thoroughly to combine. This ensures the cheese integrates evenly, creating a creamy, flavorful base that binds the ingredients together.
- Transfer to Baking Dish: Carefully transfer the cheese-tortellini mixture into the prepared baking dish, spreading it evenly. Smooth the surface with a spatula to ensure uniform baking.
- Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan evenly over the top. This layer will form a golden, cheesy crust during baking that adds texture and extra flavor to the dish.
- Bake to Perfection: Place the baking dish in the preheated oven and bake uncovered for approximately 15 minutes. Keep an eye on the casserole so the cheese melts completely and the sauce begins to bubble around the edges. This bubbling is a sign your bake is nearing perfection.
- Optional Broiling for a Golden Finish: For an extra appetizing finish, switch your oven to broil and place the baking dish under the broiler for 1–2 minutes. Watch carefully to avoid over-browning — the goal is a golden crust, not burning. This step adds an irresistible texture and aroma to your tortellini bake.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 3–5 minutes before serving. This allows the flavors to settle and makes serving easier. Use a spatula to scoop portions onto plates. Garnish with extra fresh parsley if desired for a fresh, vibrant touch. Serve hot for the ultimate comfort experience.
Notes
- Use fresh or refrigerated tortellini for the best texture, but frozen or shelf-stable varieties work well too — adjust cooking time accordingly.
- Marinara sauce can be store-bought for convenience or homemade for richer flavor.
- Fresh spinach adds both flavor and nutrition; baby spinach is an easy option.
- The cheese topping can be varied — smoked mozzarella or a mix of Italian cheeses adds depth.
- Herbs like oregano and parsley add fresh aroma, but dried versions work if fresh is unavailable.
