Creamy Tomato Basil Tortellini Bake With Spinach and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 20 oz (567 g) refrigerated cheese tortellini
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup / 150 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 tsp granulated sugar (optional)
• 3/4 cup (180 ml) heavy cream
• 3 cups (90 g) baby spinach
• 1/2 cup (50 g) finely grated Parmesan cheese, plus 2 tbsp for topping
• 2 cups (200 g) shredded low-moisture mozzarella
• 1/4 cup (10 g) chopped fresh basil (plus more for serving)

Do This

• 1. Heat oven to 400°F (204°C). Lightly grease a 9×13-inch baking dish.
• 2. Boil salted water; cook tortellini for 1 minute less than package directions. Drain.
• 3. Sauté onion in olive oil 4 minutes; add garlic 30 seconds.
• 4. Stir in tomato paste 1 minute, then crushed tomatoes, seasonings, and (optional) sugar; simmer 5 minutes.
• 5. Reduce heat; stir in cream, spinach, Parmesan, and basil until spinach wilts.
• 6. Toss tortellini with sauce, pour into dish, top with mozzarella and extra Parmesan.
• 7. Bake 15–18 minutes; broil 2–3 minutes until golden. Rest 5 minutes before serving.

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Why You’ll Love This Recipe

• Restaurant-style comfort at home: Creamy tomato-basil sauce, cheesy tortellini, and a golden broiled top.
• Weeknight-friendly: Uses simple ingredients and comes together fast with minimal prep.
• One-pan vibe: Make the sauce in a single skillet, then bake everything in one casserole dish.
• Great for feeding a crowd: Easy to double for potlucks, family dinners, or leftovers.

Grocery List

• Produce: 1 small yellow onion, 4 garlic cloves, baby spinach (3 cups), fresh basil (1 small bunch)
• Dairy: refrigerated cheese tortellini (20 oz), heavy cream, Parmesan cheese, shredded low-moisture mozzarella
• Pantry: olive oil, tomato paste, crushed tomatoes (28 oz), kosher salt, black pepper, dried oregano, red pepper flakes (optional), granulated sugar (optional)

Full Ingredients

Pasta

• 20 oz (567 g) refrigerated cheese tortellini
• Salt, for the pasta water (about 1 tbsp)

Creamy Tomato-Basil Sauce

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup / 150 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 tsp granulated sugar (optional, helps balance acidity)
• 3/4 cup (180 ml) heavy cream
• 3 cups (90 g) baby spinach
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1/4 cup (10 g) chopped fresh basil

Topping

• 2 cups (200 g) shredded low-moisture mozzarella
• 2 tbsp (10 g) finely grated Parmesan cheese
• More chopped fresh basil, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the dish

Arrange an oven rack in the upper third of the oven (this helps the topping brown nicely). Preheat to 400°F (204°C). Lightly grease a 9×13-inch baking dish with a bit of olive oil or nonstick spray.

Step 2: Cook the tortellini just shy of done

Bring a large pot of water to a boil. Add about 1 tbsp salt (salting the water is key for flavorful pasta). Add the 20 oz cheese tortellini and cook for 1 minute less than the package directions (it will finish cooking in the oven).

Drain well, but do not rinse. Set aside.

Step 3: Sauté the aromatics

While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

Step 4: Build a rich tomato base

Add 2 tbsp tomato paste to the skillet and stir for 1 minute. This quick “toasting” step deepens the tomato flavor.

Stir in 1 can (28 oz) crushed tomatoes, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/4 tsp red pepper flakes (if using). If your tomatoes taste very sharp, add 1 tsp sugar.

Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

Step 5: Make it creamy and fold in spinach and cheese

Reduce heat to low. Slowly stir in 3/4 cup heavy cream until the sauce turns a warm, creamy orange-red.

Add the 3 cups baby spinach and stir for 1–2 minutes until wilted. Turn off the heat and stir in 1/2 cup Parmesan and 1/4 cup chopped fresh basil.

Step 6: Combine, top, and assemble the bake

Add the drained tortellini to the skillet and gently toss until every piece is coated in sauce. Pour the mixture into the prepared baking dish and spread into an even layer.

Sprinkle evenly with 2 cups shredded mozzarella and 2 tbsp Parmesan.

Step 7: Bake, broil until golden, then rest

Bake uncovered at 400°F (204°C) for 15–18 minutes, until the sauce is bubbling around the edges and the tortellini are heated through.

Switch the oven to broil (high) and broil for 2–3 minutes, watching closely, until the mozzarella is deeply golden in spots.

Let the casserole rest for 5 minutes before serving (this helps the sauce thicken slightly and makes it easier to scoop). Finish with more fresh basil if you like.

Pro Tips

• Undercook the tortellini: Pull it 1 minute early so it stays tender, not mushy, after baking.
• Use low-moisture mozzarella for the top: It melts smoothly and browns beautifully under the broiler.
• Keep an eye while broiling: Cheese can go from golden to overdone quickly; start checking at the 1-minute mark.
• Want it extra saucy? Add an additional 1/2 cup (120 ml) heavy cream or 1/2 cup (120 ml) water or broth to the sauce before baking.
• Balance the acidity: If your canned tomatoes are very tangy, the 1 tsp sugar makes the sauce taste rounder without making it sweet.

Variations

• Add protein: Stir in 2 cups (about 10 oz / 285 g) cooked shredded rotisserie chicken or 8 oz (227 g) browned Italian sausage when you add the tortellini.
• Make it spicy: Increase red pepper flakes to 1/2 tsp and add 1/4 tsp cayenne to the sauce.
• Extra veggie version: Add 1 cup (150 g) sliced mushrooms (sauté with onion) or 1 cup (150 g) halved cherry tomatoes (stir into sauce before baking).

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat in a 350°F (177°C) oven for 15–20 minutes (cover with foil for the first 10 minutes), or microwave individual portions until hot.

Freeze: For best texture, freeze after baking and cooling. Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat at 350°F (177°C) for 25–30 minutes, covering with foil and broiling briefly at the end if you want to re-crisp the top.

Make-ahead: Prepare the sauce up to 2 days in advance and refrigerate. When ready to bake, cook tortellini, warm the sauce in a skillet, combine, assemble, and bake as directed.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 610; Protein: 24 g; Carbohydrates: 58 g; Fat: 32 g; Saturated Fat: 17 g; Fiber: 6 g; Sugars: 10 g; Sodium: 980 mg.