Ricotta Spinach Tortellini Casserole

Ricotta Spinach Tortellini Casserole

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!

Course Main Course

Cuisine North American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 637kcal

Author Emmeline Kemperyd

Equipment

Cheese grater*
Pasta pot*
Baking dish* Suggested size: round 10 inches/25 cm or rectangular 11x7 inches/28x18 cm
Measuring cups (metric or US)*
Measuring spoons*

Ingredients

½ 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 teaspoon salt use more or less as needed
¼ teaspoon ground black pepper
1 cup shredded cheese any kind that melts well - mozzarella is good
1 cups heavy cream half and half also works

US Customary - Metric

Instructions

Preheat the oven to 450°F (225°C). Cook the tortellini half as long as stated on the package, then drain it and place back in the pot.
½ lb dried tortellini
Butter a baking dish that holds about 10 cups (2.5 liters).
butter
While the tortellini is still hot, add the spinach, ricotta, salt and pepper to the pot and mix. You want to ricotta to mix into the tortellini and the spinach to wilt a bit.
6 oz fresh spinach, 1 cup ricotta cheese, ½ teaspoon salt, ¼ teaspoon ground black pepper
Add half the tortellini mixture to the baking dish, followed by half the shredded cheese. Then add the rest of the tortellini and the rest of the shredded cheese. Pour the cream over evenly.
1 cup shredded cheese, 1 cups heavy cream
Bake in the middle of the oven for 20 minutes or until cheese is melted and golden. Serve hot on its own or with a salad.

Notes

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.

Make it with frozen tortellini: Boil it a minute so it is hot and thawed.

Make it with fresh tortellini: Boil it 30 seconds so it's hot.

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.

Nutrition