Description
This delicious baked tortellini recipe combines tender cheese tortellini with fresh spinach, herbs, marinara sauce, and a blend of melted mozzarella and Parmesan cheeses. It’s an easy and comforting Italian-inspired casserole perfect for a family dinner or meal prep, offering a cheesy, savory dish that’s baked to bubbly perfection.
Ingredients
Scale
Ingredients
- 1 (16 to 20 ounce) package cheese tortellini (or any variety)
- 2 cups roughly chopped fresh spinach
- 1/4 cup roughly chopped flat-leaf parsley
- 2 teaspoons chopped fresh oregano (or 1 teaspoon dried oregano)
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella (fresh, packaged, or smoked; divided)
- 1/4 cup freshly grated Parmesan (divided)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly oil an 8-inch square or 1 ½ quart baking dish to prevent sticking.
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Drain thoroughly to remove excess water.
- Combine ingredients: In a large bowl, toss together the cooked tortellini, marinara sauce, chopped spinach, parsley, oregano, half of the mozzarella cheese, and half of the Parmesan.
- Prepare for baking: Transfer the tortellini mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake: Place the dish in the oven and bake for 15 minutes, or until the cheese has melted, the sauce is bubbling around the edges, and everything is heated through.
- Broil for topping: For a golden-brown top, briefly place the casserole under the broiler for 1–2 minutes, watching carefully so it doesn’t burn.
- Serve: Remove from the oven and serve hot, garnished with extra parsley or Parmesan if desired.
Notes
- Use any variety of tortellini you prefer; meat-filled or cheese-filled works well.
- Fresh herbs enhance the flavor but dried oregano can be substituted if fresh is unavailable.
- If you prefer a spicier dish, add red pepper flakes to the marinara sauce before mixing.
- To make ahead, assemble the dish and refrigerate it for up to 24 hours before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
