Preheat the oven to 400°F (200°C) and cook the tortellini half as long as stated on the package.
Butter an oven safe dish that's either round and about 20 cm (8 inches) across or rectangular and about 25 x 18 cm (10 x 7 inches). The exact size is not important!
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 thecheese. Pour over the cream, and try to spread it out as much as possible.
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.
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
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
Nutritional content is calculated assuming you're using full fat cream.