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Spinach Ricotta Tortellini Bake

A comforting and easy meal combining cheese-filled tortellini with a creamy spinach and ricotta filling, topped with marinara sauce and mozzarella. Perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 15 oz whole milk ricotta Adds creaminess and structure to the dish.
  • 10 oz frozen chopped spinach Provides essential nutrients and flavor.
  • 1 cup grated parmesan cheese Adds a rich, nutty flavor.
  • 1 cup chicken broth Enhances the overall flavor while keeping it moist.
  • 3 cloves garlic cloves Brings a fragrant aroma and savory depth.
  • 1 tbsp Italian seasoning Offers a herby blend that elevates the dish.
  • 1 tsp salt Enhances overall flavors.
  • 1/2 tsp black pepper Adds a subtle heat.
  • 1/4 tsp red pepper flakes Introduces a mild kick.
  • 2 cups cubed cooked chicken A satisfying protein component.
For assembly
  • 20 oz refrigerated cheese tortellini Offers a tender, cheesy base.
  • 1 cup marinara Provides a rich tomato layer.
  • 1 cup shredded mozzarella cheese Creates a melty, comforting topping.
  • 1/4 cup chopped basil Fresh garnish that adds brightness.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the ricotta, spinach, parmesan, broth, garlic, and seasonings until smooth. Add the uncooked tortellini and cubed chicken, stirring to combine.
  3. Spray a 9x13 inch baking pan with oil and add the tortellini mixture, spreading it evenly.
Cooking
  1. Pour the marinara over the top and spread it to cover all of the tortellini.
  2. Sprinkle the shredded mozzarella evenly over the marinara layer.
  3. Cover tightly with foil and bake for 30-35 minutes or until bubbling and the pasta is cooked al dente.
  4. Remove the foil and broil on high for 2-3 minutes to melt and brown the cheese.
Serving
  1. Cool for 5-10 minutes before serving and garnish with freshly chopped basil.

Notes

This dish can be meal-prepped in advance and stored for later use. It can also be frozen before baking for up to three months.