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These super simple spinach ricotta tortellini bake is the easiest dinner to whip up any night of the week! It’s a dump and bake, no boil pasta dinner that is super simple to customize and make it your family favorite dinner for the busiest of weeknights as well as the the slower, cozy nights in together!
Over the years, some of my most popular recipes on the site have included ricotta cheese. And I soooo get why.
This Spinach Ricotta Chicken has been a top recipe for years now and this Italian Sausage Pasta Bake as well as this 20-Minute Lemon Ricotta Pasta are always fan favorites as well.
This new cheesy spinach ricotta dump and bake tortellini dinner recipe is already a family favorite in my house and I hope it becomes one in yours as well!
Why we Love This Tortellini Baked Pasta
Everyone in my house is happy if I make any sort of pasta dinner. It’s the one meal I know that no one is going to argue about.
This dump and bake tortellini recipe is so simple and takes only minutes to prep with minimal effort. And again, everyone is happy to eat it!
This tortellini pasta bake:
- can be made in the same pan you bake it in
- takes only about 10 minutes to prep using simple ingredients and kitchen staples
- is easily varied to make it truly your family favorite dinner recipe
- is packed with veggies, protein and all the good stuff!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- After testing with several brands of refrigerated tortellini, I found the Buitoni brand to work the best overall for the best texture when baked. The Rana brand didn’t have quite the same bite. I have not tried this recipe yet with frozen tortellini. Do not use shelf stable tortellini when making this.
- I hate to waste food—tried to make this one with an entire 10 oz. package of frozen spinach, but it just was not right. Save the other half and add it to smoothies, dips, egg bakes/bites, etc.
- You can use fresh baby spinach, but I recommend cooking it down first and then wringing out excess liquid so your bake doesn’t come out overly watery.
- Use whole milk ricotta when making this pasta dinner. If you want to protein boost, you can whip some cottage cheese until smooth and use half ricotta and half cottage cheese instead.
Ways To Vary This Recipe
- change up the protein: you do not have to use chicken. Feel free to brown some ground beef, ground turkey, Italian sausage, etc. and toss it into the bowl when adding the tortellini. Just make sure to drain any excess fat before adding to the mixture. You can also omit the chicken for a vegetarian option.
- add some more veggies: sauté onions, mushrooms, or add in some artichokes, sun-dried tomatoes, and more.
- vary the base ingredients: the best way to change things up in this cheesy baked tortellini is to change up the marinara and the tortellini flavor. My husband LOVES and Arrabbiata sauce so I kick up the heat with that sometimes.
Step-By-Step Instructions
Step 1: In a large bowl, add the ricotta, spinach, parmesan, broth, garlic and seasonings.
Step 2: Mix until fully combined.
Step 3: Add the uncooked tortellini and cubed chicken. Stir to combine. This can all technically be done in the baking pan if preferred for less mess!
Step 4: Spray a 9×13 inch baking pan with oil and add the tortellini mixture into the pan, spreading it evenly.
Step 5: Pour the marinara over top and spread it so that all of the tortellini are covered—you can use a bit more marinara as needed/desired. Sprinkle the shredded mozzarella over top of the marinara layer.
Step 6: Cover tightly with foil and bake for about 30-35 minutes or until the mixture is bubbling, pasta is cooked al dente and mozzarella is melted. Remove the foil and broil on high for about 2-3 minutes to get the cheese extra melty and browned on top. Remove from oven and cool for about 5-10 minutes before serving. Top with freshly chopped basil before serving.
Recipe Tips
Different brands of tortellini can cook slightly different as far as time. The cook time can be closer to 40 minutes if the pasta itself is a bit larger or thicker.
The pasta will still cook a bit while it cools as it is still very hot so make sure not to cook longer than al dente to keep the pasta from becoming mushy.
Make sure all of the tortellini is covered with marinara before baking. Uncovered pasta will dry out and become hardened. If you like a bit of crispiness around the edges, it’s ok, but if not, add some extra marinara to ensure it’s all cooked appropriately
Storage
Store leftovers in an airtight container for about 3-4 days in the refrigerator. To reheat, bake at 350°F for about 15-20 minutes or microwave in about one and a half to two minutes.
While you can freeze this baked pasta after it is cooked, just know that the texture of the pasta will be compromised after thawed and reheated. If you want to bake it specifically to freeze, cook until the pasta is not quite al dente, allow to cool completely and then freeze.
More Pasta Recipes
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Spinach Ricotta Tortellini Bake
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, I used rotisserie
- 20 oz. refrigerated cheese tortellini, I like the Buitoni brand best for this recipe
- 24 oz. jar of marinara, more as needed
- 1- 1 ½ cup shredded mozzarella cheese
- chopped basil for garnish
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix together the ricotta, spinach, parmesan, broth, garlic and seasonings until smooth. Add the uncooked tortellini and cubed chicken and stir to combine. (this can all technically be done in the baking pan if preferred for less mess!)
- Spray a 9×13 inch baking pan with oil and add the tortellini mixture into the pan, spreading it evenly.
- Pour the marinara over top and spread it so that all of the tortellini are covered—you can use a bit more marinara as needed/desired. Sprinkle the shredded mozzarella over top of the marinara layer.
- Cover very tightly with foil and bake for about 30-35 minutes or until the mixture is bubbling, pasta is cooked al dente and mozzarella is melted. Remove the foil and broil on high for about 2-3 minutes to get the cheese extra melty and browned on top.
- Remove from oven and cool for about 5-10 minutes before serving. Top with freshly chopped basil before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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