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- 12 oz tortellini (fresh or frozen) - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup heavy cream - 2 cups fresh spinach, roughly chopped - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish In this creamy spinach tortellini bake, you start with a base of tender tortellini. You can use fresh or frozen, both work great. The key flavors come from three cheeses: ricotta, mozzarella, and Parmesan. These cheeses bring a rich, creamy taste. Next, we add heavy cream to make the sauce even smoother. Fresh spinach adds a nice green touch and a healthy boost. Garlic brings a lovely aroma and taste. For seasonings, we use Italian herbs and a pinch of red pepper flakes for heat. Finally, a drizzle of olive oil adds richness. You can adjust salt and pepper to your liking. Don’t forget fresh basil leaves! They add a burst of color and flavor when you serve the dish. This mix of ingredients comes together to create a comforting, flavorful meal that’s sure to please everyone. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). - Lightly grease a 9x13 inch baking dish with olive oil. - Bring a large pot of salted water to a boil. - Add 12 oz of tortellini and cook until al dente. - Once cooked, drain the tortellini and set aside. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 3 cloves of minced garlic and sauté for about 1 minute. - Stir in 2 cups of chopped spinach and cook for 2-3 minutes. - The spinach should wilt and become tender. Remove from heat. - In a large mixing bowl, combine: - 2 cups of ricotta cheese - 1 cup of shredded mozzarella cheese - 1 cup of grated Parmesan cheese - 1 cup of heavy cream - 1 teaspoon of Italian seasoning - A pinch of salt and pepper - Red pepper flakes if you want some heat - Mix until smooth and well combined. - Gently fold in the cooked tortellini and sautéed spinach, ensuring even coating. - Pour the mixture into the prepared baking dish and spread evenly. - For extra richness, sprinkle more mozzarella and Parmesan on top. - Cover with aluminum foil and bake for 25 minutes. - After 25 minutes, remove the foil and bake for 10-15 more minutes. - Look for a golden-brown top that bubbles delightfully. - Let it rest for a few minutes before serving. To make your dish truly creamy, I suggest using a mix of cheeses. The blend of ricotta, mozzarella, and Parmesan creates a rich texture. Each cheese adds its unique flavor and creaminess. For the best sauce consistency, the heavy cream is key. It keeps the sauce smooth and helps it coat the tortellini well. Mix until smooth, and don’t rush this part. Herbs and spices can take your dish up a notch. I love adding fresh basil for aroma and a sweet note. Italian seasoning brings warmth and depth. If you like heat, sprinkle in red pepper flakes. Start with a little and taste as you go. You can always add more if you want it spicier. When serving, you can scoop the creamy tortellini bake directly from the dish. For a fancy touch, serve individual portions on plates. Garnish each plate with fresh basil leaves. This adds color, freshness, and a nice aroma. Enjoying your meal is not just about taste; it’s also about how it looks! Pro Tips Choose Your Tortellini: Fresh tortellini will give you a softer texture, while frozen tortellini is convenient and holds up well in the bake. Customize the Greens: Feel free to swap out spinach for other greens like kale or Swiss chard, or mix in some sautéed mushrooms for added depth. Control the Creaminess: Adjust the amount of heavy cream based on your preference. For a lighter version, you can substitute with half-and-half or milk. Make Ahead: This dish can be assembled ahead of time and stored in the fridge. Just bake it when you’re ready for a fresh, hot meal! {{image_4}} You can add meat to your creamy spinach tortellini bake for more flavor. Chicken or sausage works great. For chicken, use cooked, shredded meat. Mix it into the cheesy sauce. If you prefer sausage, choose Italian sausage for a tasty kick. Cook it before adding to the dish. Both options give your bake a hearty touch. If you want a vegetarian dish, try using different vegetables. Zucchini, bell peppers, or mushrooms can add great taste and texture. Just chop them up and sauté them with the spinach. This way, you get a colorful and nutritious meal. For a vegan option, use plant-based cheese. Look for vegan ricotta and mozzarella. These alternatives keep the creamy texture without dairy. You can also add nutritional yeast for a cheesy flavor. For those who need gluten-free meals, there are many brands of gluten-free tortellini. Look for options made with rice or corn. Some brands even offer lentil-based tortellini. These choices taste great and hold up well in the baking process. Always check labels to ensure they meet your needs. To store leftovers, cool the dish first. Once cool, transfer it to an airtight container. Make sure the lid fits snugly. Store it in the fridge for up to three days. When you want to eat it again, just reheat in the oven or microwave. For freezing, let the tortellini bake cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe container. This helps prevent freezer burn. It can stay in the freezer for up to three months. To reheat, thaw it in the fridge overnight. Heat it in the oven at 350°F (175°C) until warmed through. The creamy spinach tortellini bake lasts about three days in the fridge. If frozen, it can last up to three months. Always check for signs of spoilage before eating. If it smells off or looks strange, discard it. Enjoy your delicious dish while it’s fresh! Yes, you can use frozen spinach. Make sure to thaw and drain it first. Frozen spinach has more moisture than fresh. This extra water can make the dish soggy. To keep it tasty, squeeze out any extra water. This helps the dish stay creamy and flavorful. Absolutely! You can prepare the dish ahead of time. Just follow the recipe up to the baking step. Cover the dish with foil and refrigerate it for up to 24 hours. When you’re ready to bake, add about 10 extra minutes to the cooking time. This lets it heat all the way through while still getting that nice golden top. This dish pairs well with many sides. Here are a few ideas: - A simple green salad with vinaigrette - Garlic bread for a crunchy contrast - Roasted vegetables for added nutrients - A light soup, like minestrone, to start the meal These pairings balance the creamy flavors and make your meal complete. Enjoy! This article covered how to make a Creamy Spinach Tortellini Bake. We explored the main ingredients, preparation steps, and cooking techniques. I shared helpful tips for creaminess and flavor, with variations to suit different diets. Proper storage methods ensure your leftovers stay fresh. This dish is versatile and fun to make. I hope you enjoy experimenting with it in your kitchen!

Creamy Spinach Tortellini Bake

A delicious and creamy baked dish featuring tortellini, fresh spinach, and a blend of cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 12 oz tortellini (fresh or frozen)
  • 2 cups fresh spinach, roughly chopped
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 0.5 teaspoon red pepper flakes (optional)
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking.
  • Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Once cooked, drain the tortellini and set aside.
  • In a large skillet, add the olive oil and heat over medium heat. Once hot, add the minced garlic and sauté for approximately 1 minute, or until the garlic is fragrant and lightly golden.
  • Stir in the chopped spinach and cook for 2-3 minutes, until it is wilted and tender. Remove from heat and allow to cool slightly.
  • In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, heavy cream, Italian seasoning, a pinch of salt, and freshly cracked black pepper. If you enjoy a bit of heat, add the red pepper flakes as well. Mix until the mixture is smooth and well combined.
  • Gently fold the cooked tortellini and sautéed spinach into the creamy cheese mixture. Ensure that all ingredients are evenly coated in the sauce.
  • Pour the tortellini and spinach mixture into the prepared baking dish, spreading it out evenly to create a uniform layer.
  • For added richness, sprinkle a bit more mozzarella and Parmesan on top, creating a cheesy crust that will bake to perfection.
  • Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes.
  • After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbling up delightfully.
  • Allow the dish to rest for a few minutes after removing it from the oven. Just before serving, garnish with fresh basil leaves for an aromatic and vibrant finish!

Notes

Serve directly from the baking dish or plate individual portions for an elegant touch.
Keyword bake, cheese, creamy, spinach, tortellini