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One-Dish Creamy Tomato Tortellini Bake
Rachel Kim

One-Dish Creamy Tomato Tortellini Bake

Refrigerated tortellini cooks while spinach wilts between the folds. It is rich. Crushed tomatoes keep it from becoming cheese in beige sauce. Stop when the center bubbles, because longer baking makes the pasta split.
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Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 package 20 oz refrigerated cheese tortellini
  • 1 can 28 oz crushed tomatoes
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and place the tortellini and spinach in a 9-by-13-inch baking dish.
  2. Pour over the crushed tomatoes and cream and season with the salt and black pepper.
  3. Fold the mixture gently until the spinach is distributed and the tortellini are coated.
  4. Cover tightly with foil and bake for 22 to 25 minutes, until the sauce bubbles in the center.
  5. Remove the foil, scatter the mozzarella over the top and bake for 8 to 10 minutes more, until the cheese melts and browns lightly.