Name: Creamy Pesto Spinach Tortellini Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 ounces cheese tortellini; 1 tablespoon olive oil; 1 teaspoon minced garlic; 2 cups chopped fresh spinach; 1 cup pesto sauce; 1 cup heavy cream; 1 cup shredded mozzarella cheese; 0.5 cup grated Parmesan cheese; salt and pepper (to taste)

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If you’re craving a cozy, comforting dinner that feels both indulgent and fresh, look no further than this Creamy Pesto Spinach Tortellini Bake. It’s a luscious blend of cheesy tortellini, vibrant spinach, and a rich, velvety pesto cream sauce—all baked to bubbly perfection. The combination of tender cheese tortellini and fragrant pesto pairs beautifully with the earthy spinach, making this dish a guaranteed crowd-pleaser for weeknight dinners or weekend gatherings. Plus, it’s incredibly simple to prepare, requiring just a handful of ingredients that come together with ease. Whether you’re a seasoned home cook or just starting out, this recipe will quickly become a favorite in your rotation.

Why You’ll Keep Making It

This Creamy Pesto Spinach Tortellini Bake wins hearts because it hits all the right notes: creamy, cheesy, herbaceous, and satisfying. It’s a one-dish wonder that’s perfect for busy nights when you want something fast but impressive. The pesto sauce adds an irresistible fresh basil flavor without overwhelming the dish, while the spinach sneaks in some greens for balance. Plus, it’s endlessly adaptable—swap in your favorite greens or cheeses, or toss in a protein to make it even heartier. The ease of preparation combined with restaurant-quality flavors means you’ll keep coming back to this recipe time and again.

The Essentials

Cheese Tortellini: The star of the bake. Use fresh or refrigerated cheese tortellini for the best texture.
Fresh Spinach: Adds color, nutrients, and a mild, slightly sweet flavor. Chopped for even distribution.
Pesto Sauce: A vibrant basil pesto provides the aromatic, savory base for the sauce. Homemade or store-bought works well—try this Homemade Basil Pesto for extra freshness.
Heavy Cream: Creates the luscious, creamy texture that binds everything together.
Mozzarella Cheese: Melts beautifully for that gooey, cheesy pull everyone loves.
Parmesan Cheese: Adds a nutty, salty finish that complements the pesto perfectly.
Olive Oil & Garlic: For sautéing and layering flavor.
Salt and Pepper: To taste—seasoning is key for balancing flavors.

What You’ll Need (Gear)

Large Pot: To boil the tortellini.
Large Skillet: For sautéing garlic and spinach.
Baking Dish: A 9×13 inch dish works perfectly for layering and baking.
Mixing Bowl: To combine sauce ingredients.
Wooden Spoon or Silicone Spatula: For stirring and folding ingredients.
Cheese Grater: To shred mozzarella and grate Parmesan if not pre-shredded.

Mastering Creamy Pesto Spinach Tortellini Bake: How-To

Step 1: Cook the Tortellini

Begin by bringing a large pot of salted water to a boil. Add 12 ounces of cheese tortellini and cook according to the package directions—usually around 3 to 5 minutes—until al dente. Drain and set aside. Be careful not to overcook, as the tortellini will continue cooking in the oven.

Step 2: Sauté Garlic and Spinach

While the tortellini cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 teaspoon of minced garlic and sauté for about 30 seconds until fragrant. Then add 2 cups of chopped fresh spinach and cook until wilted, about 2 to 3 minutes. Season lightly with salt and pepper. Remove from heat.

Step 3: Prepare the Creamy Pesto Sauce

In a mixing bowl, whisk together 1 cup of pesto sauce and 1 cup of heavy cream until fully combined and smooth. This creates a rich, flavorful base that blends perfectly with the tortellini and spinach.

Step 4: Combine Ingredients

Add the cooked tortellini and sautéed spinach to the bowl with the pesto cream sauce. Toss gently until everything is evenly coated. Then stir in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese to add extra cheesy goodness.

Step 5: Assemble the Bake

Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Sprinkle a little extra mozzarella and Parmesan on top if you like a bubbly, golden crust.

Step 6: Bake to Perfection

Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let it cool slightly before serving.

Seasonal Twists

In the fall, add roasted butternut squash or sweet potatoes for a sweet, hearty touch.
In spring, toss in fresh peas or asparagus tips for a pop of green and crunch.
Add sun-dried tomatoes for an extra burst of tangy sweetness any time of year.
Mix in sautéed mushrooms for an earthy depth—try channeling inspiration from this Spinach Mushroom Alfredo Lasagna.
Swap out mozzarella for burrata or ricotta for an even creamier texture.

Pro Perspective

Use fresh pesto whenever possible—its bright, herbal flavor makes all the difference.
Don’t skip the sautéed garlic and spinach step; it builds layers of flavor and prevents watery greens in the bake.
For an extra crispy top, broil the bake for the last 2-3 minutes, watching carefully to avoid burning.
If you want to bulk it up, add cooked chicken, shrimp, or even crispy tofu for a protein boost.

Store, Freeze & Reheat

Store leftover Creamy Pesto Spinach Tortellini Bake in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 350°F (175°C) until heated through, about 15 minutes, or microwave individual portions, stirring halfway through. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.

Your Questions, Answered

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out as much excess moisture as possible before using to prevent the dish from becoming watery.

Is it okay to substitute half-and-half for heavy cream?

You can, but the sauce will be slightly less rich and creamy. Consider adding a tablespoon of butter to compensate for the fat content.

Can I make this dish vegan or dairy-free?

Absolutely! Use dairy-free cream alternatives, vegan pesto, and plant-based cheeses for a delicious vegan version. Adjust cooking times if needed, and check ingredient labels to ensure quality.

What’s the best way to prevent the tortellini from sticking together?

After draining the cooked tortellini, toss it with a little olive oil to keep the pieces separated before mixing with the sauce.

More Recipes You’ll Love

Creamy Pesto Gnocchi – Another luscious take on pesto with pillowy gnocchi.
Spinach Mushroom Alfredo Lasagna – A layered pasta bake packed with creamy sauce and veggies.
Homemade Basil Pesto – Make your own fresh pesto to elevate any pasta dish.

The Takeaway

This Creamy Pesto Spinach Tortellini Bake is a magnificent marriage of creamy sauce, fresh greens, and cheesy pasta that’s both simple and stunning. It’s a versatile, crowd-pleasing dish that makes weeknight dinners feel like special occasions. The recipe’s ease, flavor, and adaptability will have you reaching for it time and again, whether serving a family meal or impressing guests. With fresh ingredients and a few easy steps, you can enjoy the comforting taste of this baked pasta anytime you want a cozy, satisfying meal.

Give this recipe a try and watch how fast it disappears at your dinner table!

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