You will love this easy baked tortellini in rich tomato sauce, it is quick and packed full of flavours. This cheesy pasta dish is the perfect comfort food for a cold night or any other night you want to indulge in something rich yet delicious.
Serve it with homemade garlic bread.
Easy Baked Tortellini With Spinach
I love to hear these words… ‘can I please have a second’ when I make food for my family. This easy baked tortellini sure got a second helping.
My daughter thinks I am superwoman for making my own pasta from scratch. Well, I won’t tell her if you won’t that her mum has been reaching for refrigerated tortellini with different delicious and healthy fillings. In this case, spinach and ricotta.
This cheesy pasta dish, although not a quick one to make but it’s amazingly easy and uses less than 10 ingredients. While it can be made on the stovetop as a one-pot dish, I prefer to bake it for more depth of flavour.
There is no need to chop anything for this recipe which in a way reduces the cooking time and the time you would spend in the kitchen. The oven does most of the job for you and thanks to the dried herbs and seasoning used too.
My baked cheesy tortellini is complete with tomato sauce, seasoning, more spinach and mozzarella. It is completely vegetarian and a perfect meatless Monday dinner. I love the fact that it is affordable too, fresh refrigerated tortellini in my local groceries is only about £1.50 for 300g. I really can’t moan about that.
While this dish can be made as a dump and go kind of dish, I prefer to cook the tomato base for some few minutes before use. I do this to get rid some of the tomatoey (tangy) taste if it was baked from raw.
I also cook the fresh pasta for about a minute in lightly salted boiling water for a good measure. Right, let’s get to it and let me show you how to make this recipe in easy steps.
Related post: If you love the sound of cheese and pasta, then you will love this baked spaghetti or tortellini pesto salad recipe.
Fresh Tortellini Pasta: I used fresh store-bought refrigerated tortellini filled with spinach and ricotta. You can use any type of pasta you want. If using dried tortellini, cook it 2 minutes short of the cooking time specified on the packet.
Passata: you can substitute this with canned chopped tomatoes.
Mozzarella cheese: I love the stretchiness of this cheese but you can use any other type of cheese you want.
Baby Spinach: You can add other type of vegetables like sautéed bell peppers, leeks, mushrooms or zucchini to bulk up the dish.
Olive oil: substitute for any other flavourless cooking oil
Herb de Provence: substitute for Italian seasoning.
Red pepper flakes also known as chilli flakes: this is optional but great for the extra kick you can’t get from just using black pepper.
Salt and freshly ground black pepper
How to make baked tortellini with spinach
This is a very quick recipe and even quicker if you decide not to cook the tomato sauce. Although, I will strongly advice against it as the extra steps of cooking the sauce first, adds a great flavour to the overall dish and you can also adjust the salt and pepper to taste while you are at it too.
Preheat the oven @180C/360F
Note: my pasta is fresh and it cooks for 2 minutes according to the packet instructions. To know how long your refrigerated or dried tortellini cooks for, simply check the back of the packet for cooking instructions.
Cook the tortellini one minute less than the time specified on the packet. Drain it (drizzle with little oil if using dried pasta) and set aside.
Make the sauce: heat up olive oil on medium heat, add passata, herb de Provence, garlic granules, onion powder, salt and black pepper and stir to combine.
Reduce the heat and bring to a gentle simmer for 10 minutes. Turn off the heat and stir in the baby spinach, add the tortellini to the sauce and gently stir to combine. Be careful so as to not break the pasta.
Transfer the pasta mixture to a baking dish and top with shredded cheese. Cover it with aluminium foil and bake in the oven for 35 minutes. Remove the foil and continue to bake for additional 5 minutes for a crispy top.
Take the baked tortellini out of the oven, leave to stand for about 3 to 5 minutes. Serve with more vegetables and garlic bread. Enjoy!
- Bring out the tortellini from the refrigerator a few minutes before use so it comes to room temperature. That way, the pasta bakes and cooks evenly
- Swap the tortellini for ravioli
- Use frozen spinach instead of fresh ones.
- Use a combination of melting cheeses of choice instead of mozzarella. You can also add grated parmesan to the top of the mozzarella for a crunchier top.
- Swap the passata for Marinara or spaghetti sauce.
- Skip boiling the tortellini in salted water for one minute and add it straight to the sauce. Only do this if using fresh pasta.
How to store
Easy cheesy baked tortellini with spinach makes the best leftover and it freezes well too.
Ensure that it is completely cool, transfer into an airtight container and store in the fridge for up to 3 days.
To freeze: store in an airtight labelled container and store for up to 1 month
More Pasta Recipes
Creamy roasted red pepper pasta
30 minutes spaghetti Bolognese
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- 600 g Tortellini
- 750 g Passata you can substitute this with 2 (800g) canned chopped tomatoes.
- 2 cups mozzarella cheese use any other type of melting cheese of choice
- 4 cups spinach You can add another type of vegetables like sautéed bell peppers leeks, mushrooms or zucchini to bulk up the dish.
- 1 tablespoon olive oil substitute for any other flavourless cooking oil
- ½ tablespoon Herb de Provence substitute with italian seasoning
- ½ tablespoon onion powder
- 1 teaspoon garlic granules
- ½ teaspoon Red pepper flakes also known as chilli flakes optional
- Salt and freshly ground black pepper to taste
- Preheat the oven @180C/365F
- Cook the tortellini one minute less than the time specified on the packet. Drain it (drizzle with little oil if using dried pasta) and set aside.
- Heat up olive oil on medium heat, add passata, herb de Provence, garlic granules, onion powder, salt and black pepper and stir to combine. Reduce the heat and bring to a gentle simmer for 10 minutes. Turn off the heat and stir in the baby spinach, add the tortellini to the sauce and gently stir to combine. Be careful so as to not break the pasta.
- Transfer the pasta mixture to a baking dish and top with shredded cheese. Cover it with aluminium foil and bake in the oven for 35 minutes. Remove the foil and continue to bake for additional 5 minutes for a crispy top.
- Take the baked tortellini out of the oven, leave to stand for about 3 to 5 minutes. Serve with more vegetables and garlic bread. Enjoy!
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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