Creamy Spinach Artichoke Tortellini Bake
If you’re on the hunt for a comforting, cheesy, and veggie-packed dinner, look no further than this Creamy Spinach Artichoke Tortellini Bake. Featuring pillowy cheese tortellini smothered in a luscious cream cheese and sour cream sauce, with fresh spinach and tender artichoke hearts, this bake hits all the right notes. It’s a perfect weeknight meal that feels indulgent but comes together in a snap. Whether you’re feeding a crowd or just craving a cozy dish, this recipe will quickly become a go-to in your kitchen.
Why It’s Crowd-Pleasing
This Creamy Spinach Artichoke Tortellini Bake is a guaranteed winner because it combines familiar, beloved ingredients into a creamy, cheesy casserole that everyone can enjoy. The tortellini adds a hearty bite while the spinach and artichokes bring vibrant color and a fresh, slightly tangy contrast. The garlic and Italian seasoning add just the right amount of savory depth without overpowering the dish. Plus, the melty mozzarella and Parmesan cheeses create an irresistible golden crust on top. It’s the kind of comfort food that feels special but is easy enough for any night of the week.
Ingredient Breakdown
- 12 oz cheese tortellini: The star of the dish, tender pockets of cheese that soak up the creamy sauce beautifully.
- 2 cups fresh spinach, chopped: Adds freshness, nutrients, and a pop of green color.
- 1 cup artichoke hearts, drained and chopped: Brings a subtle lemony tang and soft texture that pairs perfectly with the creamy base.
- 1 cup cream cheese, softened: Creates the rich, velvety sauce foundation.
- 1/2 cup sour cream: Adds a slight tang and helps keep the sauce luscious and smooth.
- 1 cup shredded mozzarella cheese: Provides gooey, stretchy meltiness on top and inside the bake.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor that enhances every bite.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and a bit of bite.
- 1 tablespoon olive oil: Used to sauté the garlic and spinach, adding richness.
- Salt and pepper to taste: Essential seasonings to bring all the flavors together.
- 1/2 teaspoon Italian seasoning: A blend of herbs that perfectly complements the cheesy, veggie mix.
What You’ll Need (Gear)
- Large pot: To boil the tortellini.
- Skillet or sauté pan: For cooking spinach and garlic.
- Mixing bowl: To combine the creamy sauce ingredients.
- Baking dish (8×8 or similar size): For assembling and baking the tortellini.
- Wooden spoon or spatula: For stirring the ingredients.
- Cheese grater: If you’re grating your own mozzarella and Parmesan.
- Measuring cups and spoons: To get your ingredient portions just right.
From Start to Finish: Creamy Spinach Artichoke Tortellini Bake
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the 12 oz cheese tortellini and cook according to package instructions until al dente, usually about 3 to 5 minutes. Drain and set aside.
Step 2: Sauté Spinach and Garlic
While the tortellini cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the chopped fresh spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
Step 3: Prepare the Creamy Sauce
In a mixing bowl, combine the softened cream cheese and sour cream. Stir until smooth and creamy. Add the sautéed spinach and garlic, chopped artichoke hearts, Italian seasoning, salt, and pepper. Mix well to combine all the flavors.
Step 4: Assemble the Bake
Preheat your oven to 375°F (190°C). In your baking dish, combine the cooked tortellini with the creamy spinach artichoke mixture. Stir gently to coat the pasta evenly.
Step 5: Add Cheese and Bake
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the tortellini mixture. Place the dish in the oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Step 6: Serve and Enjoy
Remove from the oven and let it cool slightly before serving. This dish is perfect on its own or paired with a fresh salad or garlic bread for a complete meal.
Allergy-Friendly Substitutes
- Dairy-Free: Use dairy-free cream cheese, sour cream alternatives, and vegan mozzarella and Parmesan-style cheeses.
- Gluten-Free: Substitute the cheese tortellini with gluten-free tortellini or pasta.
- Garlic Sensitivity: Replace garlic with garlic-infused olive oil or omit entirely, adding herbs like basil or oregano for flavor.
- Nut Allergies: Ensure any dairy-free substitutes do not contain nut-based ingredients.
Method to the Madness
This Creamy Spinach Artichoke Tortellini Bake relies on layering flavors and textures for maximum comfort food impact. The creamy sauce is the heart of the dish and requires the cream cheese and sour cream to be softened for easy mixing. Sautéing the spinach with garlic instead of adding it raw ensures you get a mellow, aromatic flavor without any harshness. The artichokes add a unique tangy note, balancing the richness of the cheeses. Baking the dish melts the cheese topping beautifully, creating a golden crust that makes every bite delightful. If you prefer a twist, consider swapping in the Creamy Spinach Artichoke Chicken Bake for a meaty upgrade or try the Roasted Garlic Tomato Tortellini Bake for a tomato-infused variation.
Save It for Later
This dish is fantastic for meal prep because it reheats beautifully without losing its creamy texture. After baking, allow it to cool completely, then cover with foil or transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also freeze the unbaked assembled dish for up to 2 months; just thaw overnight in the fridge before baking as directed.
Top Questions & Answers
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, make sure to thaw and squeeze out any excess moisture before sautéing to avoid a watery bake.
Is this recipe suitable for vegetarians?
Yes, this dish is perfect for vegetarians since it contains no meat or meat-based products. It’s hearty and satisfying thanks to the cheese tortellini and creamy sauce.
Can I add protein to this bake?
Definitely! Grilled chicken, cooked sausage, or even crispy tofu can be stirred in before baking to make it more filling and protein-packed.
How can I make the top extra crispy?
For a crispier top, broil the bake for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Explore More
- Creamy Spinach Artichoke Chicken Bake – A delicious protein-packed twist on the classic.
- Roasted Garlic Tomato Tortellini Bake – For those who love a tomato-based pasta casserole.
- Simple Spinach Artichoke Dip – Turn the flavors into a party-perfect appetizer.
- One-Pot Spinach Artichoke Pasta – An easy stovetop version with less cleanup.
See You at the Table
This Creamy Spinach Artichoke Tortellini Bake is a dish that welcomes everyone to the table with its warm, cheesy embrace and fresh veggie goodness. It’s easy to prepare, full of flavor, and perfect for sharing with family or friends. Whether you’re making it for a weeknight dinner or a casual get-together, this bake delivers comfort and satisfaction in every bite. So grab your favorite baking dish, gather your ingredients, and get ready to enjoy a meal that’s as delicious as it is cozy.
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Creamy Spinach Artichoke Tortellini Bake
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 12 oz cheese tortellini and cook according to package instructions until al dente, usually about 3 to 5 minutes. Drain and set aside.
- While the tortellini cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the chopped fresh spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
- In a mixing bowl, combine the softened cream cheese and sour cream. Stir until smooth and creamy. Add the sautéed spinach and garlic, chopped artichoke hearts, Italian seasoning, salt, and pepper. Mix well to combine all the flavors.
- Preheat your oven to 375°F (190°C). In your baking dish, combine the cooked tortellini with the creamy spinach artichoke mixture. Stir gently to coat the pasta evenly.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the tortellini mixture. Place the dish in the oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Remove from the oven and let it cool slightly before serving. This dish is perfect on its own or paired with a fresh salad or garlic bread for a complete meal.
Notes
- Use dairy-free cream cheese, sour cream, and vegan cheeses for a dairy-free version.
- Substitute gluten-free tortellini to make the dish gluten-free.
- Broil the bake for the last 2-3 minutes to get a crispier cheese topping.
- Reheat leftovers in the oven at 350°F for 15-20 minutes to maintain creaminess.
- You can add protein like grilled chicken or sausage for a more filling meal.
