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Spinach Ricotta Tortellini Bake Recipe

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4.4 from 67 reviews

  • Author: Patricia
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Halal

Description

This spinach ricotta tortellini bake is a quick and easy no-boil pasta casserole perfect for busy weeknights or cozy dinners. Combining creamy ricotta, nutritious spinach, tender chicken, and cheesy tortellini all baked together under a layer of marinara and melted mozzarella, this dish offers a comforting and customizable family favorite that requires minimal prep and delivers maximum flavor.

Ingredients

Cheese Mixture

  • 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

Other Ingredients

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole.
  2. Mix Cheese and Spinach: In a large bowl, combine ricotta, thawed and drained spinach, parmesan cheese, chicken broth, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Stir until smooth and well mixed.
  3. Add Tortellini and Chicken: Add uncooked cheese tortellini and cubed cooked chicken to the cheese and spinach mixture. Stir gently to combine all ingredients evenly. (Alternatively, this mixing can be done directly in the baking pan to reduce cleanup.)
  4. Prepare Baking Dish: Spray a 9×13 inch baking pan with oil to prevent sticking. Transfer the tortellini mixture into the pan, spreading it out evenly for uniform cooking.
  5. Top with Marinara and Cheese: Pour the marinara sauce evenly over the tortellini layer, ensuring all pasta is covered to prevent drying. Sprinkle shredded mozzarella cheese evenly on top of the marinara layer.
  6. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30-35 minutes. The dish is ready when it is bubbling, the tortellini are cooked al dente, and the mozzarella cheese is melted.
  7. Broil for Finish: Remove the foil and broil on high for 2-3 minutes to achieve a golden-brown, bubbly cheese crust on top. Watch carefully to prevent burning.
  8. Rest and Serve: Remove from oven and allow the casserole to cool for 5-10 minutes before serving. Garnish with freshly chopped basil for a burst of freshness.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, bake at 350°F for 15-20 minutes or microwave for 1.5 to 2 minutes.
  • Freezing cooked casserole is possible but may alter pasta texture. For freezing before baking, cook tortellini just short of al dente, cool completely, then freeze.
  • Cooking times may vary slightly depending on tortellini brand and size; some may require up to 40 minutes baking time.
  • Do not overcook the baked tortellini to avoid mushiness since pasta continues to cook while cooling.
  • Ensure all tortellini is covered by marinara sauce to prevent drying out; add extra sauce if desired.
  • Unused frozen spinach can be saved for other recipes like smoothies or egg bakes.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://patriciarecipes.com/spinach-ricotta-tortellini-bake-recipe/