This super simple spinach ricotta tortellini bake is the easiest dinner to make any night of the week. It’s a dump-and-bake, no-boil pasta dish that’s easy to customize and perfect for busy weeknights or cozy evenings in.
Ricotta features in many popular recipes for a reason — it adds creaminess and mild flavor that pairs beautifully with spinach and tomato sauce.
This cheesy spinach ricotta dump-and-bake tortellini dinner has quickly become a family favorite in my home, and it’s easy to see why.
Why We Love This Tortellini Baked Pasta
Pasta is the reliable family meal in our house — everyone is happy when there’s pasta on the table. This no-fuss tortellini bake takes only minutes to prep and requires minimal hands-on time, making it a weekday winner.
This tortellini pasta bake:
- can be mixed and baked in the same pan for easy cleanup
- takes about 10 minutes to prepare using simple pantry staples
- is easily customized with different proteins, sauces, or vegetables
- is packed with vegetables, protein, and comforting flavors
Ingredient Notes
See the recipe card below for the full ingredient list and exact measurements.
- Refrigerated tortellini works best: After testing brands, refrigerated Buitoni tortellini gave the best texture when baked. Avoid shelf-stable tortellini; frozen tortellini may change the cook time and texture.
- Use the right amount of spinach: I recommend 5 oz. of thawed, well-drained frozen chopped spinach. Using an entire 10 oz. block made the bake too heavy; save the extra for smoothies or other recipes.
- If using fresh baby spinach: sauté and drain it first, then squeeze out excess liquid so the bake isn’t watery.
- Choose whole milk ricotta: it creates the creamiest filling. For extra protein, blend cottage cheese until smooth and use a half-and-half mix with ricotta.
Ways to Vary This Recipe
- Change the protein: Swap the chicken for browned ground beef, turkey, or Italian sausage (drain excess fat). Omit meat for a vegetarian option.
- Add more vegetables: Sautéed onions, mushrooms, artichokes, or sun-dried tomatoes make great additions.
- Switch the sauce or tortellini flavor: Use a spicy arrabbiata or a different tortellini filling to change the flavor profile.
Step-by-Step Instructions
Step 1: Preheat the oven to 375°F. In a large bowl, combine the ricotta, drained spinach, grated Parmesan, chicken broth, minced garlic, Italian seasoning, salt, black pepper and red pepper flakes.
Step 2: Stir the mixture until smooth and well combined.
Step 3: Add the uncooked refrigerated cheese tortellini and cubed cooked chicken to the ricotta mixture and stir to combine. For fewer dishes, you can mix everything directly in the baking pan.
Step 4: Lightly spray a 9×13-inch baking pan and spread the tortellini mixture evenly in the pan.
Step 5: Pour marinara sauce over the tortellini so all pieces are covered, adding more sauce if needed. Top with shredded mozzarella.
Step 6: Cover tightly with foil and bake 30–35 minutes, until the mixture is bubbling, the pasta is al dente, and the cheese is melted. Remove foil and broil 2–3 minutes to brown the top if desired. Let rest 5–10 minutes before serving and garnish with chopped basil.
Recipe Tips
Brand and size matter: Different tortellini brands and sizes affect bake time; some may need up to 40 minutes.
Avoid overcooking: Pasta continues to soften as it cools, so remove it when it’s al dente to prevent mushy texture.
Cover pasta fully with sauce: Any exposed tortellini can dry out. Add extra marinara if you prefer a saucier bake or want to avoid crisp edges.
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.
Freezing after baking may change the pasta texture. If you plan to freeze, bake until the tortellini are just shy of al dente, cool completely, then freeze for best results.
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 marinara sauce, more as needed
- 1–1½ cups shredded mozzarella cheese
- Chopped basil for garnish
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix the ricotta, drained spinach, Parmesan, chicken broth, garlic and seasonings until smooth. Add the uncooked tortellini and cubed chicken and stir to combine. (You can mix directly in the baking pan to reduce dishes.)
- Spray a 9×13-inch baking pan and spread the tortellini mixture evenly in the pan.
- Pour marinara over the tortellini to fully cover, then sprinkle with mozzarella.
- 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, if desired.
- Let cool 5–10 minutes before serving and garnish with chopped basil.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the oven at 350°F for 15–20 minutes or microwave briefly. Freezing after cooking can alter pasta texture; if freezing to bake later, cook until just shy of al dente, cool, then freeze.
Timing: Tortellini size and brand affect bake time; some varieties may need closer to 40 minutes.
Don’t overcook: The pasta will continue to soften as it cools, so remove it when it’s al dente to avoid a mushy result.
Cover with sauce: Ensure all tortellini are covered in marinara to prevent drying out; add extra sauce if needed.
Nutrition
Carbohydrates: 40 g
Protein: 35 g
Fat: 16 g
Nutrition information is an approximation.