This baked Tortellini Spinach Casserole is a weeknight dream: tender pasta stuffed with cheese, saucy tomatoes, fresh spinach, and a melty, golden layer of cheese on top. It’s hearty, easy, and 100% satisfying!

Ingredients:
(Serves 4–6)

For the casserole:

1 (20 oz / 550 g) package refrigerated or frozen cheese tortellini
2 tablespoons olive oil
3 cloves garlic, minced
4 cups fresh baby spinach (roughly chopped if you like)
1 can (14 oz / 400 g) diced tomatoes, drained slightly
1/2 cup (120 ml) tomato sauce or marinara
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional, for a little kick!)
Salt and pepper, to taste
1 1/2 cups (150 g) shredded mozzarella cheese
1/4 cup (25 g) grated Parmesan cheese

Instructions:

1. Cook the tortellini:

Bring a big pot of salted water to a boil.
Cook the tortellini according to package instructions until just al dente — usually about 2–3 minutes if fresh, a little longer if frozen.
Drain and set aside.

2. Sauté the spinach:

While the tortellini cooks, heat olive oil in a large oven-safe skillet (or regular skillet if you’ll transfer to a baking dish) over medium heat.
Add the garlic and sauté for 30 seconds until fragrant.
Toss in the spinach and cook until just wilted — about 2 minutes.
Stir in the diced tomatoes, tomato sauce, Italian seasoning, and red pepper flakes.
Simmer for a couple of minutes. Season with salt and pepper to taste.

3. Assemble and bake:

Add the cooked tortellini to the skillet and toss everything gently to combine.
Sprinkle mozzarella and Parmesan evenly over the top.
If using an oven-safe skillet, pop it straight into a preheated oven at 375°F (190°C).
(If not, transfer everything to a greased baking dish first.)
Bake for 15–20 minutes, until bubbly and golden.

To Serve:
Let it cool for a few minutes (that cheese will be molten hot!). Garnish with a little extra Parmesan or chopped basil if you want to get fancy. Serve with a crisp green salad and garlic bread for the ultimate cozy meal.

Tips & Variations:
✔️ Swap spinach for kale or arugula if you want a peppery twist.
✔️ Add cooked Italian sausage or shredded rotisserie chicken for extra protein!
✔️ Love it extra cheesy? Layer a few slices of provolone on top before baking.
✔️ Meal prep tip: Assemble ahead, cover, and refrigerate — then bake when you’re ready to eat!

Would you also like a creamy version with a little ricotta or cream stirred into the sauce? (So indulgent and perfect for special nights! 🧀✨)