This post may contain affiliate links, which are always marked with *. Please read my disclosure for more information.
This cheap & cheesy weeknight favorite is done in 25 minutes with just 5 ingredients. Cheesy and packed with flavor this dish heats up really well and is a great option for your lunchbox.
A big part of my college degree could be probably attributed to this specific recipe. I made it almost every week back then, when money was tight and all food needed to be lunchbox appropriate.
But, knowing myself, it also had to be really tasty. This recipe ticks all the boxes.
Why you will love this recipe
- It's quick and on the table in 25 minutes
- It's easy - just boil tortellini halfway, layer, and bake
- It's cheap - one serving comes out at €1-2
- It's sooo tasty you will definitely be happy to have leftovers
- It's perfect for your lunchbox and heats up super well
What you need to make it
Ingredient notes & substitutions
- Tortellini - I prefer ham & cheese, but it's great with other types as well - like plain cheese tortellini for a vegetarian version
- Dried tortellini is my go-to, and the best option for this recipe
- Shredded cheese - any type of shredded cheese that melts well
- Chili flakes - I use a pretty spicy kind, and it comes out just a bit spicy
- Cream - I prefer heavy cream, but half-and-half works almost as well
How to make it
Start by preheating your oven to 200 degrees C/400 degrees F and cooking your tortellini just half the time stated on the package - usually around 5-6 minutes. Then drain them, and you're ready to start!
- Butter an oven safe dish that's either round and about 20 cm (8 inches) across, or rectangular at about 25 x 18 cm (10 x 7 inches). The exact size is not important, just that everything fits and is not too spread out.
- Place half of the cooked tortellini in the bottom of the dish
- Add half the spinach
- Spread out half the shredded cheese over the spinach
- Add the remaining tortellini
- Follow with the rest of the spinach, and the chili flakes
- Top with the rest of the shredded cheese, and pour over the cream - try to spread it out all over the dish
- Bake in the middle of the oven for 15 minutes until cheese is melted and golden. Serve as it is, or with a side salad.
Tips & tricks
- Make it vegetarian by using vegetarian tortellini - for example cheese filled
- Mix it up by trying different types of tortellini - filled with cheese, mushroom, pesto, or something else
- Store leftovers in the fridge in an airtight container for up to 4 days
- Freeze leftovers in an airtight container for up to 3 months
Recipe FAQ
Tortellini al forno in Italian literally means "tortellini to the oven" or simply oven baked tortellini.
You can definitely use frozen tortellini instead, just be careful not to overcook it as it generally cooks quicker than dried. If the cook time is just around 5 minutes, don't boil it first - just thaw it and then add it to the dish with the rest of the ingredients.
Fresh tortellini will overcook easily, so I don't recommend it. If you do decide to use it - don't cook it first, just add it to the dish straight away with the rest of the ingredients - and know that they will probably come out a bit overcooked.
More weeknight heroes
Need a few more weeknight heroes? Then these are for you:
- Creamy Chicken Pasta with Feta Cheese & Basil
- Buffalo Chicken Pasta (15 minutes)
- Smoked Salmon Pasta with Spinach (15 minutes)
- Creme Fraiche Carbonara with Bacon (15 minutes)
- Oven-Baked Salmon with Lemon Pepper (20 minutes)
- Potato Stir-fry with Veggies & Halloumi (25 minutes)
- Chicken Teriyaki Stir-fry (25 minutes)
- Creamy Seafood Pasta Bake (45 minutes, mostly hands-off)
- Dump-And-Bake Chicken Spinach Pasta (60 minutes, mostly hands-off)
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Tortellini Casserole with Spinach (Tortellini al Forno)
Print RateIngredients
- ½ lb dry tortellini filled with ham & cheese
- butter small amount for buttering the dish
- 1 large handful fresh spinach
- 1⅓ cups shredded cheese
- 1 teaspoon chili flakes
- 1 cups cream
Instructions
- Preheat the oven to 400°F (200°C) and cook the tortellini half as long as stated on the package.½ lb dry tortellini filled with ham & cheese
- Butter a casserole dish that's either round and about 8 inches (20 cm) across or rectangular and about 10 x 7 inches (25 x 18 cm). The exact size is not important!butter
- Place half of the tortellini in the bottom of the dish, followed by half the spinach and half the cheese. Then add the rest of the tortellini, the rest of the spinach, chili flakes, and the rest of the cheese. Pour over the cream, and try to spread it out as much as possible.1 large handful fresh spinach, 1⅓ cups shredded cheese, 1 teaspoon chili flakes, 1 cups cream
- Bake in the middle of the oven for 15 minutes or until cheese is melted and slightly golden and the casserole seems mostly set. Serve as it is or with a salad.
Equipment needed for this recipe
Video
Notes
Ingredient notes & substitutions
- Tortellini - I prefer ham & cheese, but it's great with other types as well - like plain cheese tortellini for a vegetarian version
- Dried tortellini is my go-to, and the best option for this recipe
- Shredded cheese - any type of shredded cheese that melts well, for example mozzarella cheese. You could also switch part of it for Parmesan cheese or something equally flavorful.
- Chili flakes - I use a pretty spicy kind, and it comes out just a bit spicy
- Cream - I prefer heavy cream, but half-and-half works almost as well
- Salt: You should boil the tortellini in heavily salted water, as usual, but I don't usually add any salt to the casserole itself
Tips & tricks
- Make it vegetarian by using a vegetarian tortellini
- Mix it up by trying different types of tortellini - filled with cheese, mushroom, pesto, or something else
- Bake time can vary with your oven. Tent with foil if it browns too much too quickly, and raise the heat if it's not browned after 15 minutes.
- Store leftovers in the fridge in an airtight container for up to 4 days
- Store leftovers in the freezer in an airtight container for up to 3 months
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Debbie Schappert
sorry what does '2 dl cream' mean? 2 cups?
Emmeline Kemperyd
Hi Debbie! Dl is a metric measurement that's equal to 200 ml. If you want the measurements in US cups instead, just click the link that says "US Imperial" below the ingredient list and you will get it in those measurements instead. Let me know if I can help you with anything else!
Annissa
This recipe has me drooling! It looks like the perfect comfort food. I'm going to be dreaming about this one all night.
Emmeline Kemperyd
Oh yes, best and easiest comfort food! Hope you try it!
Joy Jones
Anything this easy could not be good. I was so wrong. My whole family flipped for this recipe! Loved the spicy creamy cheesy goodness! I was so shocked how easy and goodit was. This is a keeper.
Emmeline Kemperyd
Hi Joy! Thank you for your amazing comment, I am so happy you and your family enjoyed it! /Emmeline
Deepika
I have some dry tortellini, I was looking for recipes to try. This recipe is just what I need to make tonight.
Sara Welch
Gave this a try for dinner last night and it was a hit all around the table! So delicious and great for busy weeknights too!