Creamy Tomato and Spinach Tortellini Bake

• 12 oz frozen cheese tortellini
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup fresh spinach, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook tortellini according to package instructions until al dente; drain.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
4. 4 Stir in crushed tomatoes, spinach, basil, salt, and pepper. Simmer for 10 minutes.
5. 5 Mix in heavy cream and Parmesan cheese until well combined and slightly thickened.
6. 6 Combine tortellini and sauce in a greased 9x13 inch baking dish.
7. 7 Sprinkle mozzarella cheese over the top.
8. 8 Bake for 20-25 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• spatula

Variations

• Add cooked chicken or shrimp for a protein boost.
• Substitute ricotta-filled tortellini for a different texture.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Replace fresh spinach with frozen spinach, thawed and drained.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes to the sauce.
• Make ahead by assembling the dish and refrigerating overnight before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Pairs well with a simple green salad.
• Serve with garlic bread for a hearty meal.

FAQ