This Creamy Spinach Tortellini Bake is the ultimate comfort food with minimal effort. It features tender cheese tortellini, a luxuriously creamy sauce, and fresh spinach all baked to golden perfection. This one-dish wonder is perfect for busy weeknights or casual entertaining.
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Why You’ll Love This Creamy Spinach Tortellini Bake
- Minimal effort: A true one-pan wonder with no pre-boiling required.
- Divine texture: Pillowy pasta, creamy sauce, and a crispy cheese crust.
- Versatile base: Easily adapt with add-ins like chicken or mushrooms.
- Amazing leftovers: Flavors meld beautifully for next-day enjoyment.
Ingredients & Tools
- 1 (20 oz / 565 g) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 4 oz (115 g) cream cheese, softened and cubed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Tools: A 9×13 inch baking dish, a large mixing bowl, and a skillet or saucepan.
Notes: Using fresh, refrigerated tortellini instead of frozen makes a difference in texture. Don’t skip the fresh garlic—it’s the backbone of the sauce’s flavor.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 22 g |
| Fat: | 35 g |
| Carbs: | 42 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t pre-cook the tortellini. The beauty of this bake is that the tortellini cooks directly in the creamy sauce, absorbing all that flavor and staying perfectly al dente. Pre-boiling can make them mushy.
- Use full-fat dairy for the best results. The heavy cream, whole milk, and cream cheese are essential for creating that luxuriously rich and silky sauce that doesn’t separate or become watery in the oven.
- Wilt your spinach first if it’s very watery. If your spinach seems particularly fresh and wet, giving it a quick sauté to wilt it and release some moisture can prevent your bake from becoming soggy.
- Let your cream cheese soften. Taking the cream cheese out of the fridge about 30 minutes beforehand ensures it blends smoothly into the sauce without leaving any little lumps behind.
How to Make Creamy Spinach Tortellini Bake
Step 1: Preheat your oven to 375°F (190°C) and lightly grease your 9×13 inch baking dish with a bit of olive oil or non-stick spray. This simple step is your insurance policy against a stuck-on mess later—trust me, you’ll be grateful when serving.
Step 2: In your large mixing bowl, combine the heavy cream, whole milk, minced garlic, Italian seasoning, onion powder, and red pepper flakes if using. Whisk it all together until it’s well combined. You’ll start to smell the garlic and herbs already, which is always a good sign. Season generously with salt and black pepper at this stage.
Step 3: Now, add the cubed, softened cream cheese to the cream mixture. It might be a bit stubborn at first, but just keep whisking. The goal is to break it down as much as possible, though a few tiny specks are okay—they’ll melt beautifully in the oven.
Step 4: To the same bowl, add the entire package of refrigerated cheese tortellini and the roughly chopped fresh spinach. Also, stir in one cup of the shredded mozzarella and all of the grated Parmesan cheese. Gently fold everything together until the tortellini and spinach are evenly coated in the creamy mixture. The spinach will look like a lot, but it wilts down significantly.
Step 5: Pour the entire contents of the bowl into your prepared baking dish, spreading it out into an even layer. Use a spatula to make sure all the tortellini are submerged in the sauce for even cooking.
Step 6: Evenly sprinkle the remaining one cup of shredded mozzarella cheese over the top. This is what will create that gorgeous, bubbly, golden-brown crust we’re all here for. For an extra flavor boost, you can add an extra sprinkle of Parmesan on top too.
Step 7: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes. This covered time allows the tortellini to steam and cook through perfectly without the top burning.
Step 8: After 20 minutes, carefully remove the foil. You’ll see the sauce is bubbling and the tortellini are cooked. Now, turn your oven to a high broil for the last 3-5 minutes, but watch it like a hawk! This final blast gives you that perfectly blistered, restaurant-quality cheese topping.
Step 9: Take the bake out of the oven and let it rest for about 5-10 minutes before serving. This rest time is crucial—it allows the sauce to thicken up slightly and makes serving so much easier. Then, just dig in and enjoy the gooey, creamy goodness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 1 month (sauce may separate slightly upon reheating).
- Reviving: Reheat in oven at 350°F until warmed through, stirring occasionally.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, acidic bite of the salad cuts through the richness of the bake beautifully, creating a perfect balance on the plate.
- Garlic bread or cheesy breadsticks — It’s almost mandatory, right? They’re perfect for scooping up every last bit of that creamy sauce left in the dish.
- Roasted asparagus or broccoli — A side of tender-crisp roasted vegetables adds a lovely earthy flavor and makes the whole meal feel a bit more complete and nutritious.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these white wines act as a fantastic palate cleanser between bites of the rich, cheesy pasta.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and help balance the creaminess without overpowering the dish.
- A light Italian red like Chianti — If you prefer red wine, a Chianti with its bright cherry notes and good acidity can stand up to the hearty flavors without feeling too heavy.
Something Sweet
- Affogato (espresso poured over vanilla ice cream) — It’s incredibly simple but feels so sophisticated. The hot coffee and cold ice cream are a dream after a rich meal.
- Lemon sorbet — This is the ultimate palate cleanser. Its bright, sharp, and refreshing quality is the perfect finale to a decadent dinner.
- Dark chocolate almond clusters — Just a few pieces of something dark and slightly bitter with a nutty crunch provide a satisfying, not-too-sweet ending.
Top Mistakes to Avoid
- Mistake: Using frozen tortellini without thawing. If you must use frozen, thaw it completely first. Otherwise, it releases too much water into the sauce as it bakes, resulting in a watery, soupy consistency instead of a creamy one.
- Mistake: Skipping the foil cover. I’ve messed this up before too, thinking it would brown faster. The foil is essential for the first half of baking to trap steam and cook the pasta through without drying out the top prematurely.
- Mistake: Not letting it rest after baking. It will be tempting to dive right in, but that 5-10 minute rest allows the sauce to set. Cutting into it immediately can cause the sauce to run everywhere, making it look less appealing.
- Mistake: Overcrowding the dish with add-ins. While it’s versatile, adding too many extra ingredients (like loads of chicken and vegetables) can throw off the sauce-to-pasta ratio, leading to a drier final dish.
Expert Tips
- Tip: Grate your own mozzarella. The pre-shredded stuff is coated with anti-caking agents that can prevent it from melting as smoothly and seamlessly. A block of whole-milk mozzarella that you shred yourself will give you a superior, gooier melt.
- Tip: Sauté the garlic first for a deeper flavor. For a more nuanced, toasty garlic note, gently sauté the minced garlic in the olive oil for a minute before adding it to the cream mixture. It takes an extra minute but adds a wonderful depth.
- Tip: Add a pinch of nutmeg to the sauce. This is a classic chef’s secret for creamy spinach dishes. Just a tiny pinch enhances the overall flavor profile and makes the dish taste even more complex and comforting.
- Tip: Make it ahead for easy entertaining. You can assemble the entire bake, cover it, and refrigerate it for up to 24 hours before you need to bake it. Just add an extra 5-10 minutes to the baking time since it will be going into the oven cold.
FAQs
Can I make this Creamy Spinach Tortellini Bake ahead of time?
Absolutely, and it’s a fantastic timesaver. You can assemble the entire dish—right up to sprinkling the cheese on top—cover it tightly, and refrigerate it for up to a day. When you’re ready, just pop it in the oven, but remember to add an extra 5-10 minutes to the covered baking time since it will be starting from cold. The texture might be a tiny bit softer, but the flavor will be just as wonderful.
What can I use instead of heavy cream?
For a slightly lighter version, you can use half-and-half, but be aware the sauce will be a bit less rich and may not thicken as much. I wouldn’t recommend milk on its own, as it can curdle or become watery. Another option is to create a roux with butter and flour, then whisk in whole milk to build your sauce base, though this changes the method slightly.
My bake came out watery. What happened?
This usually happens for one of two reasons. Either the spinach released a lot of moisture during baking, or frozen tortellini were used without proper thawing. Next time, try wilting your spinach in a pan first to drive off excess water, and always pat it dry. And again, fresh or fully thawed tortellini are your best bet for the perfect consistency.
Can I freeze the leftovers?
You can, but with a caveat. Cream-based sauces can sometimes separate or become grainy upon thawing and reheating. If you do freeze it, let it cool completely, portion it into airtight containers, and freeze for up to a month. Thaw in the fridge overnight and reheat gently in the oven, covered, at 350°F (175°C), stirring occasionally to help re-emulsify the sauce.
Can I use a different type of pasta?
You can, but the results will be different. The beauty of tortellini is that it’s a stuffed pasta, so you get bursts of cheesy filling. If you use a different short pasta like penne or rigatoni, you will likely need to par-boil it first, as it won’t cook through in the sauce alone like the more delicate tortellini does. Adjust the liquid slightly if you go this route.
Creamy Spinach Tortellini Bake
Make this easy Creamy Spinach Tortellini Bake for a delicious one-pan dinner. Cheesy tortellini in a rich sauce baked to perfection. Get the recipe now!
Ingredients
For the Ingredients
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1 package refrigerated cheese tortellini (20 oz / 565 g)
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2 cups fresh spinach (roughly chopped)
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1 cup heavy cream
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1 cup whole milk
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2 cups shredded mozzarella cheese (divided)
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1/2 cup grated Parmesan cheese
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4 oz cream cheese (115 g, softened and cubed)
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3 cloves garlic (minced)
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1 teaspoon Italian seasoning
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1/2 teaspoon onion powder
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1/4 teaspoon red pepper flakes (optional, for a little heat)
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Salt and black pepper (to taste)
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2 tablespoons olive oil
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease your 9x13 inch baking dish with a bit of olive oil or non-stick spray.01
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In your large mixing bowl, combine the heavy cream, whole milk, minced garlic, Italian seasoning, onion powder, and red pepper flakes if using.02
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Add the cubed, softened cream cheese to the cream mixture and whisk to break it down as much as possible.03
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To the same bowl, add the entire package of refrigerated cheese tortellini and the roughly chopped fresh spinach, one cup of the shredded mozzarella, and all of the grated Parmesan cheese, and gently fold everything together until the tortellini and spinach are evenly coated in the creamy mixture.04
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Pour the entire contents of the bowl into your prepared baking dish, spreading it out into an even layer.05
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Evenly sprinkle the remaining one cup of shredded mozzarella cheese over the top.06
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Cover the baking dish tightly with aluminum foil and place it in the preheated oven and bake for 20 minutes.07
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After 20 minutes, carefully remove the foil and turn your oven to a high broil for the last 3-5 minutes, watching it carefully.08
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Take the bake out of the oven and let it rest for about 5-10 minutes before serving.09
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