Creamy Tomato Spinach Tortellini Bake

Cheese tortellini, wilted spinach and a creamy tomato sauce bake beneath a simple mozzarella topping. A brief boil keeps the pasta tender after its final time in the oven.

Ingredients

• 500 g refrigerated cheese tortellini
• 400 g canned chopped tomatoes
• 100 ml heavy cream
• 100 g baby spinach
• 1 small onion
• 2 garlic cloves
• 1 tbsp olive oil
• 125 g grated mozzarella
• 1 tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat oven to 200°C / 400°F. Use a 1.8-litre baking dish. Finely chop onion and garlic. Bring a large pot of water to a boil.
2. Heat oil in a skillet over medium heat. Cook onion 5 minutes until softened; add garlic and oregano and stir 30 seconds.
3. Add tomatoes, salt and pepper. Simmer uncovered for 8 minutes, stirring occasionally. Stir in cream, then add spinach and cook 1–2 minutes until wilted.
4. Boil the refrigerated tortellini for 1 minute less than the package directions. Drain, reserving 100 ml pasta water.
5. Fold tortellini into the tomato sauce. Add a little reserved water only if the sauce is too thick to coat the pasta. Transfer to the baking dish and scatter mozzarella evenly over the top.
6. Bake 12–15 minutes until bubbling and the cheese is melted with golden spots. Let stand 5 minutes before serving. Check the center is steaming hot throughout.
7. Refrigerate leftovers within two hours for up to three days. Reheat covered until thoroughly hot, adding a small splash of water to loosen the sauce.

Use refrigerated tortellini

The timing assumes fresh refrigerated filled pasta. Dried or frozen tortellini need their own package cooking time before assembly.

Keep the sauce loose

The pasta absorbs some sauce while baking. A little reserved pasta water can loosen an overly thick mixture before it goes into the dish.

Choose vegetarian cheese if needed

For a vegetarian version, use tortellini and mozzarella made with vegetarian rennet and a cheese-only filling.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Bake 12–15 minutes until bubbling and the cheese is melted with golden spots. Let stand 5 minutes before serving. Check the center is steaming hot throughout.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days. Reheat covered until thoroughly hot, adding a small splash of water to loosen the sauce.