Ricotta Spinach Tortellini Bake

Name: Ricotta Spinach Tortellini Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 lb dried tortellini (any filling, cheese and cheese & ham are good; see notes for how to use fresh or frozen tortellini); butter (small amount for buttering the dish); 6 oz fresh spinach; 1 cup ricotta cheese; ½ tsp salt (use more or less as needed); ¼ tsp ground black pepper; 1 cup shredded cheese (any kind that melts well - mozzarella is good); 1 cups heavy cream (half and half also works)

Total time: 30

Prep time: 10

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Make this delicious tortellini bake in under 30 minutes, with a few simple steps. It's loaded with two types of cheese and lots of spinach for an indulgent dinner that's still full of nutrients. Perfect for weeknight dinners, or any time you need a quick meal!

Indulgent and Nutritious, Now That's Hard to Beat!

I love baking tortellini, and I've made my OG version for close on 20 years now - and recently I keep making my newer gorgonzola version. This ricotta spinach version takes the concept to new heights with even more cheese, and more spinach. So you get all the comfort food feelings in one easy, quick, nutritious package.

It's just as easy to make as the others, and all done in under 30 minutes. The prep is super easy - you don't have to chop a single thing! - and the end results is just cheesy perfection.

Just a Few Ingredients!

Ingredients for spinach ricotta tortellini bake.

I usually make this with dried tortellini, because that's what's easily accessible to me. But you can make it with frozen (boil 1 minute so it's not frozen) or fresh (pop it in boiling water quickly so it's hot) as well.

As for the filling, my go-to's are cheese or cheese and ham. But you do you! I imagine it would be delicious with a pesto filling or sun-dried tomato filling as well...

This is a very simple recipe, with few ingredients. It's delicious as is, but feel free to add any extras you like as well - sun-dried tomatoes, cooked chicken, pine nuts... you do you!

How to Make It in 3 Simple Steps

1. Mix

After boiling the tortellini halfway (if using dried tortellini), drain it and - while still hot! - mix it with spinach, ricotta, salt and pepper. We want the ricotta to spread out and coat the tortellini, and we want the spinach to wilt a bit.

Tortellini mixed with spinach and ricotta.

2. Next step!

Make the casserole by spreading out half the tortellini mixture in the bottom of your baking dish, followed by half the shredded cheese. Then add the rest of the tortellini and the rest of the cheese, and pour over cream.

Spinach ricotta tortellini bake before baking.

2. Bake & Eat

Bake 20 minutes, until cheese is melted and golden. Then serve and enjoy!

Finished spinach ricotta tortellini bake.

Tips For Best Results

Make sure the tortellini is hot to start. We want this both so the ricotta melts a bit and the spinach starts to wilt, but also so that it will cook well while in the oven. If you're starting with cold tortellini the casserole can need more time in the oven.

If it's not done but the top is golden - tent with foil and give it a few more minutes. This way it keeps cooking but doesn't brown too much.

Storing, Freezing & Reheating Instructions

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.

Reheating in the oven: Reheat the entire casserole in the oven. Tent with foil and reheat at 350°F (175°C) for 20 minutes, until heated through.

Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments. Add a bit of milk or cream (or water, in a pinch) to avoid drying it out.