Name: Spinach Ricotta Tortellini Bake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 15 oz. whole milk ricotta; 5 oz. frozen chopped spinach, thawed and excess liquid wrung out; ⅓ cup grated parmesan cheese; ½ cup chicken broth; 3-4 garlic cloves, minced; ½ Tbsp Italian seasoning; ½ tsp salt; ½ tsp black pepper; ¼ tsp red pepper flakes; 2 cups cubed cooked chicken (rotisserie recommended); 20 oz. refrigerated cheese tortellini (Buitoni brand preferred); 24 oz. jar marinara sauce (more as needed); 1 – 1 ½ cup shredded mozzarella cheese; Chopped fresh basil for garnish

Jump to Recipe· 4.4 from 67 reviews

There is nothing quite like the comforting hug of a baked pasta dish fresh from the oven, and the Spinach Ricotta Tortellini Bake Recipe brings this cozy feeling right to your dinner table. This delightful dish marries the creamy richness of ricotta cheese with the fresh, vibrant notes of spinach, enveloped in tender cheese tortellini and layered with flavorful marinara and gooey mozzarella. It’s a fuss-free, no-boil bake that comes together fast, making it perfect for busy weeknights or those slower evenings when all you want is a warm, satisfying meal shared with loved ones. Trust me, once you try this, it will quickly become your go-to comfort food classic!

Ingredients You’ll Need

The image shows a set of ingredients neatly arranged on a white marbled surface. There is a large white bowl filled with yellow tortellini pasta, surrounded by a bowl of diced light beige chicken, a bowl of cooked dark green spinach, and a bowl of smooth white ricotta cheese. Nearby, there is a smaller yellow bowl with shredded white cheese and another wooden bowl with grated pale yellow cheese. A small beige bowl holds minced garlic, and a small dish contains a mix of dried herbs and red pepper flakes. There is also a glass measuring cup filled with light yellow broth and a jar of red marinara sauce with some sauce visible inside. Fresh green basil leaves are scattered around the ingredients. The photo taken with an iphone --ar 4:5 --v 7

This Spinach Ricotta Tortellini Bake Recipe calls for simple, pantry-friendly ingredients that combine to create big, bold flavors and satisfying textures. Each element plays a crucial role, from the creamy ricotta contributing lusciousness, to the bright spinach adding a pop of green and nutrients, while the tender tortellini soaks up all the delicious flavors.

15 oz. whole milk ricotta: The star creamy cheese that makes the filling irresistibly smooth and rich.

5 oz. frozen chopped spinach, thawed and excess liquid wrung out: Adds freshness and a lovely green color without overpowering the dish.
⅓ cup grated parmesan cheese: Brings sharpness and depth to boost the cheesy profile.
½ cup chicken broth: Keeps the filling moist and infuses subtle savory notes.

3-4 garlic cloves, minced: For that aromatic, flavorful kick that brightens every bite.
½ Tbsp Italian seasoning: A perfect mix of herbs that harmonizes the flavors beautifully.
½ tsp salt: Essential for enhancing all those wonderful flavors.

½ tsp black pepper: Adds just enough gentle heat and complexity.
¼ tsp red pepper flakes: A little spark of warmth for those loving mild spice.
2 cups cubed cooked chicken (rotisserie preferred): Adds protein and hearty texture to make it a full meal.
20 oz. refrigerated cheese tortellini (Buitoni recommended): Tender cheese-stuffed pasta that forms the delicious base.
24 oz. jar of marinara (more as needed): The tangy tomato sauce that keeps everything saucy, moist, and flavorful.
1 to 1 ½ cups shredded mozzarella cheese: Creates that irresistible golden, bubbly crust on top.

Chopped basil for garnish: Adds a fresh, herbal note and pretty color at the end.

How to Make Spinach Ricotta Tortellini Bake Recipe

Step 1: Preheat and Prepare the Ricotta Mixture

Start by preheating your oven to 375°F to ensure it’s perfectly hot when your dish is ready to bake. In a large bowl, mix together the ricotta, well-drained spinach, parmesan cheese, chicken broth, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. This rich, creamy mixture sets the flavorful foundation for your bake—it’s where the magic begins, blending fresh and savory notes into one harmonious filling.

Step 2: Add Tortellini and Chicken

Next, add the uncooked cheese tortellini and cubed cooked chicken into the ricotta mixture, stirring gently but thoroughly until everything is evenly coated. The beauty here is that there’s no need to pre-boil the pasta—this no-boil method saves you time and effort without compromising any flavor or texture. The chicken adds heartiness, transforming this into a satisfying, protein-packed meal perfect for any night.

Step 3: Assemble in Baking Pan

Lightly spray a 9×13 inch baking pan with oil to prevent sticking, then spoon the tortellini and ricotta mixture into the pan, spreading it out evenly. Pour the marinara sauce generously over the top, making sure every inch of tortellini is covered so nothing dries out during baking. This saucy layer keeps the pasta juicy and brings that classic tomato tang that completes the flavor profile.

Step 4: Add Cheese and Bake

Sprinkle the shredded mozzarella over the marinara layer, layering on that mouthwatering, melty cheese crust everyone loves. Cover the pan tightly with foil and bake for 30 to 35 minutes. You’ll want to look for bubbling sauce, tender pasta cooked just right (al dente is key to avoid mushy bites), and fully melted cheese.

Step 5: Broil for the Perfect Finish

Once baked, remove the foil and switch your oven to broil. Broil for 2 to 3 minutes until the top is wonderfully browned and bubbly with just the right crispiness. This step transforms the dish visually and texturally into a golden, irresistible masterpiece.

How to Serve Spinach Ricotta Tortellini Bake Recipe

A wooden bowl with carved beads around the edge holds three main layers. The bottom layer is a creamy white sauce mixed with green herbs, creating a speckled texture. On top of the sauce, half the bowl is filled with bright yellow tortellini pasta, its smooth surface slightly shiny and folded in rings. The other half of the bowl has small, pale pink cubes of cooked chicken, stacked loosely. A silver spoon rests on the sauce near the edge of the bowl. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped basil sprinkled over the hot bake adds a burst of freshness and a lovely pop of color that brightens the rich dish. You can also consider a light drizzle of olive oil or a small sprinkle of extra parmesan for an extra touch of indulgence when serving.

Side Dishes

This hearty tortellini bake pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted or steamed vegetables like asparagus or green beans also offer excellent texture contrast and added nutrients to round out your meal.

Creative Ways to Present

Serve individual portions in cozy ramekins for a charming touch at dinner parties or family gatherings. Layer the bake in clear glass dishes to showcase the inviting layers of cheese, tomato, and pasta. For a fun twist, sprinkle breadcrumbs mixed with herbs atop the mozzarella before baking for a crunchy topping that adds exciting texture.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Spinach Ricotta Tortellini Bake Recipe can be stored in an airtight container in the refrigerator for 3 to 4 days. The flavors tend to deepen after resting overnight, making your next meal just as enjoyable.

Freezing

You can freeze this dish if you prepare it in advance, but it’s best to freeze before baking to preserve pasta texture. Cook the tortellini mixture until just shy of al dente, let it cool completely, then freeze in a well-sealed container. When ready, bake straight from frozen, adding extra bake time to ensure it cooks through.

Reheating

To reheat leftovers, cover with foil and bake at 350°F for 15 to 20 minutes until warmed through and bubbly. Microwaving is quick too—heat individual portions for 1 ½ to 2 minutes—but the oven will give you the best flavor and texture revival.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, sauté it lightly until wilted, then drain any excess moisture before mixing it into the ricotta. This prevents the bake from becoming watery.

Is it necessary to use chicken broth in the recipe?

The chicken broth adds a subtle savory depth and moisture, but if you prefer, you can substitute vegetable broth or even water, though the flavor might be a bit milder.

Can I make this dish vegetarian?

Yes! Simply omit the cooked chicken and consider adding sautéed mushrooms or extra vegetables like zucchini or bell peppers to keep it hearty and delicious.

What type of cheese tortellini works best?

Refrigerated cheese tortellini, like the Buitoni brand, works wonderfully because it holds up well during baking and has a great balance of cheese filling without being too heavy.

How can I make the top cheese extra crispy?

Removing the foil before broiling and keeping a close eye during those last 2 to 3 minutes will give you a perfectly bubbly, browned, and slightly crispy cheese topping that everyone will love.

Final Thoughts

If you’re searching for a recipe that combines ease, comfort, and incredible flavor, the Spinach Ricotta Tortellini Bake Recipe is exactly what you need in your kitchen rotation. It’s the kind of meal that brings people together and leaves everyone asking for seconds. So grab your ingredients, get baking, and prepare to enjoy a warm, cheesy, cozy dinner that will quickly become a treasured favorite.