Cheesy Baked Tortellini with Spinach and Ricotta

By Sprig Originals ✓ · cooked up in Sprig

Frozen cheese tortellini go straight into the baking dish with jarred marinara, a handful of spinach and dollops of ricotta, then bake into a bubbling, golden-topped casserole. No boiling a pot of pasta, no browning anything on the stove — just stir, cover, and bake. It feeds six with leftovers that reheat beautifully.

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, finely grated or minced
• 2 jars (24 oz each) marinara sauce
• 1 cup water
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 5 oz baby spinach
• 2 lb frozen cheese tortellini (do not thaw)

• 1 1/2 cups whole-milk ricotta
• 2 cups shredded low-moisture mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat the oven to 375°F (190°C). Rub a 9x13-inch baking dish with the olive oil, then rub the minced garlic around the bottom and sides of the dish so it flavors the sauce as it bakes.
2. Pour both jars of marinara into the dish along with the water, Italian seasoning, red pepper flakes, salt and pepper. Stir with a spatula until smooth and evenly combined.
3. Pile in the baby spinach and the frozen tortellini and stir until every piece of pasta is coated and the spinach is worked down into the sauce. Press the tortellini into an even layer, making sure they are submerged — the top layer should be just glossy with sauce.
4. Cover the dish tightly with foil and bake for 35 minutes, until the sauce is bubbling around the edges and the tortellini are tender when pierced with a fork.
5. Uncover and gently stir once, scraping the bottom. Drop spoonfuls of ricotta over the surface, then scatter the mozzarella and Parmesan evenly on top.
6. Return to the oven uncovered and bake 15 to 18 minutes, until the cheese is fully melted and lightly browned in spots. If you want more color, broil for 1 to 2 minutes, watching closely.
7. Let the casserole rest 10 minutes so the sauce sets, then scatter the torn basil over the top and serve straight from the dish.

Chef's tips

Nutrition (per serving, estimated)

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