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Creamy Sun-Dried Tomato Tortellini Bake

Creamy sun-dried tomato tortellini bake brings refrigerated cheese tortellini together with a gently simmered cream sauce, spinach, and Parmesan. Baked under a layer of mozzarella until bubbling and lightly golden, it makes a hearty, comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the tortellini and baking dish
  • 1 tbsp olive oil plus 1 teaspoon, divided
  • 4 qt water
  • 1 package (20 oz) cheese tortellini refrigerated
For the sauce
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup chicken broth low-sodium
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup sun-dried tomatoes packed in oil, drained and chopped
  • 0.5 cup Parmesan cheese finely grated
For assembling and baking
  • 3 cups spinach baby
  • 1.5 cups mozzarella cheese shredded, low-moisture

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the baking dish
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 teaspoon of the olive oil.
Cook the tortellini
  1. Bring the water to a boil in a large pot, add the tortellini, and cook it 1 minute less than the shortest time on the package.
  2. Drain the tortellini.
Make the sauce
  1. Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat, add the garlic, and cook for about 30 seconds, stirring until fragrant.
  2. Stir in the tomato paste and cook for 1 minute.
  3. Stir in the broth, heavy cream, Italian seasoning, salt, and pepper, bring to a gentle simmer, and cook for 3 to 4 minutes, stirring, until slightly thickened.
  4. Stir in the sun-dried tomatoes and Parmesan.
  5. Add the spinach and stir until wilted.
Assemble and bake
  1. Add the drained tortellini to the sauce and stir to coat.
  2. Transfer the mixture to the prepared dish and sprinkle the mozzarella evenly over the top.
  3. Bake for 15 to 20 minutes, until bubbling at the edges and the cheese is melted and lightly golden.
  4. Rest for 5 minutes before serving.

Notes

Avoid overcooking the tortellini before baking so it holds its shape. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy sauce may separate. For a vegetarian variation, use vegetable broth and vegetarian tortellini.