This simple Spinach Ricotta Tortellini Bake is the perfect easy dinner for weeknights or cozy nights in. It’s a dump-and-bake, no-boil pasta casserole that’s quick to assemble, easy to customize, and loved by picky and adventurous eaters alike.
Ricotta features in some of my most popular recipes, and for good reason—its creamy texture and mild flavor pair beautifully with pasta and vegetables.
This tortellini bake combines creamy ricotta, spinach, cheese-filled tortellini, and marinara into a fuss-free, family-friendly meal that comes together in minutes.
Why We Love This Tortellini Baked Pasta
Pasta is always a crowd-pleaser at my house, and this recipe is no exception. It’s straightforward, requires minimal prep, and can be prepared in the same dish you bake it in for easy cleanup.
This tortellini pasta bake:
- can be mixed and baked in the same pan for fewer dishes
- requires only about 10 minutes of hands-on prep using pantry staples
- is easy to customize so it becomes your family’s favorite dinner
- is full of veggies, protein, and comforting flavors
Ingredient Notes
See the recipe card below for exact measurements.
- Refrigerated tortellini works best: After testing brands, Buitoni produced the best texture when baked. Avoid shelf-stable tortellini; frozen may work but I haven’t tested it here.
- Use the right amount of spinach: I found a small amount of thawed, well-drained frozen spinach blends best. If you use fresh baby spinach, cook it down and squeeze out excess liquid to avoid a watery bake.
- Choose whole milk ricotta: It adds creaminess. For extra protein, replace half the ricotta with whipped cottage cheese.
Ways to Vary This Recipe
- Swap the protein: Use ground beef, turkey, or Italian sausage (drained) instead of chicken—or omit meat for a vegetarian dish.
- Add more vegetables: Sautéed onions, mushrooms, artichokes, or sun-dried tomatoes make great additions.
- Change the sauce or tortellini flavor: Switch to Arrabbiata or a spicy marinara for heat, or use different tortellini fillings to vary the flavor.
Step-By-Step Instructions
Step 1: In a large bowl, combine the ricotta, drained spinach, grated Parmesan, chicken broth, minced garlic, and seasonings until smooth.
Step 2: Stir until fully combined and smooth.
Step 3: Add the uncooked refrigerated tortellini and cubed cooked chicken to the ricotta mixture and stir to combine. You can mix everything directly in the baking pan to save dishes.
Step 4: Spray a 9×13-inch baking pan with oil and spread the tortellini mixture evenly in the pan.
Step 5: Pour marinara sauce over the tortellini so all the pasta is covered. Use a little extra sauce if needed. Sprinkle shredded mozzarella evenly across the top.
Step 6: Cover tightly with foil and bake at 375°F for 30–35 minutes, until bubbling, the tortellini are al dente, and the cheese is melted. Remove the foil and broil for 2–3 minutes to brown the top if desired. Let rest 5–10 minutes before serving and garnish with chopped basil.
Recipe Tips
Cooking time varies by tortellini brand: Thicker or larger tortellini may need closer to 40 minutes.
Don’t overbake: The pasta will continue to soften while it rests, so remove it when it’s just al dente to avoid a mushy texture.
Cover the pasta with sauce: Make sure all tortellini are coated with marinara before baking to prevent drying. If you prefer crisp edges, a little exposed pasta is fine; otherwise add more sauce.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F for 15–20 minutes or microwave for 1½–2 minutes.
You can freeze the casserole, but note the pasta texture may change after thawing. To freeze for best results, bake until the pasta is just shy of al dente, cool completely, then freeze. Reheat from frozen and finish baking until heated through.
More Pasta Recipes
Dinner
Easy Baked Pasta with Spinach
Dinner
Simple Ground Beef Pasta Skillet
Pasta
Ground Beef Stuffed Shells
Pasta
Sun-Dried Tomato Pasta with Italian Sausage
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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, rotisserie works well
- 20 oz. refrigerated cheese tortellini, Buitoni recommended
- 24 oz. jar of marinara, more as needed
- 1- 1 ½ cup shredded mozzarella cheese
- chopped basil for garnish
Instructions
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Preheat the oven to 375°F.
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In a large bowl, mix together the ricotta, drained spinach, Parmesan, broth, garlic, and seasonings until smooth. Add the uncooked tortellini and cubed chicken and stir to combine. (You can mix everything directly in the baking pan if you prefer.)
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Spray a 9×13-inch pan with oil and spread the tortellini mixture evenly in the pan.
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Pour marinara over the top, ensuring all tortellini are covered. Sprinkle shredded mozzarella over the sauce.
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Cover tightly with foil and bake 30–35 minutes until bubbling and pasta is al dente. Remove foil and broil 2–3 minutes to brown the cheese.
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Remove from oven, let rest 5–10 minutes, then top with chopped basil and serve.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in a 350°F oven for 15–20 minutes or in the microwave for 1½–2 minutes. Freezing is possible but may alter pasta texture; to freeze best, bake until just under al dente, cool, then freeze.
Cooking time varies by tortellini brand: Larger or thicker tortellini may require up to 40 minutes.
Don’t overcook: The pasta softens further as it rests, so pull it from the oven while still al dente to avoid mushiness.
Ensure pasta is covered with sauce: Uncovered tortellini can dry out; add extra marinara if needed.
About the spinach: I prefer using only part of a frozen spinach package for this recipe; save leftovers for smoothies, dips, or egg bakes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!