Name: Spinach-Artichoke Tortellini Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 oz cheese tortellini; 1 cup fresh spinach (chopped); 14 oz artichoke hearts (canned, drained and chopped); 1 cup cream cheese (softened); 1 cup sour cream; 1 cup mozzarella cheese (shredded); 0.5 cup Parmesan cheese (grated); 2 cloves garlic (minced); 0.5 tsp onion powder; 0.25 tsp black pepper; 0.25 tsp salt; 0.25 cup green onions (chopped, for garnish)

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If you love the creamy, cheesy goodness of classic spinach-artichoke dip but want a comforting, hearty meal, this Spinach-Artichoke Tortellini Bake is about to become your new favorite dinner. Combining tender cheese tortellini with a luscious blend of cream cheese, sour cream, mozzarella, Parmesan, fresh spinach, and artichokes, this casserole is pure comfort food magic. It’s easy to make, packed with flavor, and perfect for busy weeknights or feeding a crowd.

Why This Recipe Belongs in Your Rotation

This Spinach-Artichoke Tortellini Bake is a game-changer for anyone who craves rich, cheesy pasta dishes without spending hours in the kitchen. The creamy sauce clings to every tortellini bite, while the spinach and artichokes add freshness and texture. Unlike traditional casseroles that can feel heavy or dry, this bake stays moist and satisfying thanks to the perfect balance of cream cheese and sour cream. Plus, it comes together quickly with simple ingredients you probably already have on hand.

Whether you’re looking for an easy vegetarian option or a crowd-pleasing side for your next dinner party, this dish checks all the boxes. It’s also a great way to sneak some veggies into a pasta dinner everyone will love. If you’re a fan of recipes like Creamy Spinach Alfredo Lasagna or Creamy Mushroom Spinach Tortellini, this bake will fit right into your meal rotation with its irresistible cheesy, spinach-packed flavor.

What Goes Into Spinach-Artichoke Tortellini Bake

12 oz cheese tortellini – The star of the dish, offering pillowy pockets of cheesy goodness.
1 cup fresh spinach, chopped – Adds a vibrant pop of color and nutrients.
1 can (14 oz) artichoke hearts, drained and chopped – Brings a slightly tangy, tender texture that complements the creamy cheese beautifully.
1 cup cream cheese, softened – Creates a rich, velvety base for the sauce.
1 cup sour cream – Adds tanginess and helps keep the bake moist.
1 cup mozzarella cheese, shredded – Melts smoothly for that signature gooey pasta bake texture.
1/2 cup Parmesan cheese, grated – Elevates the flavor with its nutty, salty punch.
2 cloves garlic, minced – Infuses the dish with aromatic depth.
1/2 tsp onion powder – Adds subtle sweetness and warmth.
1/4 tsp black pepper – For a mild heat that balances the richness.
1/4 tsp salt – Enhances all the flavors.
1/4 cup green onions, chopped (for garnish) – Adds a fresh, mild onion bite and brightens the presentation.

Equipment Breakdown

Large pot: To boil the tortellini until al dente.
Colander: For draining the pasta and artichokes.
Mixing bowl: To combine the creamy sauce ingredients and veggies.
Baking dish (about 9×9 inches): Perfect size for layering and baking the tortellini.
Wooden spoon or spatula: For stirring the mixture gently.
Cheese grater: If shredding mozzarella or grating Parmesan fresh.

The Method for Spinach-Artichoke Tortellini Bake

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the 12 oz of cheese tortellini and cook according to package instructions until al dente, usually about 3-5 minutes. Drain well and set aside.

Step 2: Prepare the Creamy Spinach-Artichoke Mixture

In a large mixing bowl, combine the softened cream cheese, sour cream, minced garlic, onion powder, salt, and pepper. Mix until smooth and creamy. Fold in the chopped fresh spinach and drained, chopped artichoke hearts, stirring gently to combine.

Step 3: Combine Tortellini With Sauce

Add the cooked tortellini to the bowl with the creamy spinach-artichoke mixture. Toss carefully to coat all the pasta pieces evenly.

Step 4: Layer and Add Cheese

Transfer half of the tortellini mixture to the baking dish. Sprinkle half of the shredded mozzarella and grated Parmesan over the top. Add the remaining tortellini mixture and finish with the remaining mozzarella and Parmesan cheese.

Step 5: Bake Until Bubbly and Golden

Preheat your oven to 375°F (190°C). Bake the tortellini casserole for 20-25 minutes, until the cheese is melted, bubbly, and slightly golden on top.

Step 6: Garnish and Serve

Remove from the oven and let it cool for a few minutes. Sprinkle the chopped green onions over the top as a fresh garnish. Serve warm and enjoy!

If You’re Out Of…

Fresh spinach: Use frozen spinach (thawed and well-drained) or baby kale for a similar fresh green element.
Artichoke hearts: Substitute with marinated mushrooms or roasted red peppers for a different but complementary flavor.
Cream cheese: Greek yogurt or ricotta cheese can provide a creamy texture with a slightly different taste.
Sour cream: Use plain yogurt or crème fraîche to maintain the tangy creaminess.
Mozzarella cheese: Try provolone, Monterey Jack, or a mild cheddar for a different melt and flavor profile.

Avoid These Mistakes

One common misstep is overcooking the tortellini before baking. Since the pasta will bake in the oven, cook it just until al dente to prevent mushy results. Another mistake is skimping on seasoning—don’t forget to add salt and pepper to the creamy mixture to bring out all the flavors. Also, make sure to drain the artichokes thoroughly; excess moisture can make the bake watery. Finally, avoid underbaking—give the casserole enough time to get bubbly and golden for the best texture and flavor.

Storing Tips & Timelines

This Spinach-Artichoke Tortellini Bake keeps really well. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm gently in the microwave or oven to prevent drying out. You can also freeze portions for up to 2 months. To reheat from frozen, thaw overnight in the fridge and then bake at 350°F (175°C) until warmed through.

Reader Q&A

Can I make this Spinach-Artichoke Tortellini Bake ahead of time?

Absolutely! You can prepare the mixture and assemble the bake a day in advance. Cover it tightly with foil and store it in the fridge. When you’re ready to enjoy, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.

Is it possible to add protein to this dish?

Yes, you can easily add cooked chicken, turkey sausage, or even shrimp for extra protein. Just fold in the cooked protein when mixing the tortellini with the creamy sauce. If you love seafood flavors, you might also enjoy Creamy Garlic Shrimp Tortellini.

What kind of cheese tortellini should I use?

Choose your favorite store-bought cheese tortellini—ricotta and Parmesan filling works beautifully here. If you prefer, fresh or frozen tortellini are great options too, just adjust cooking time accordingly.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just be sure to thaw it completely and squeeze out any excess moisture before mixing it in. This prevents the bake from becoming watery.

Cook This Next

Creamy Spinach Alfredo Lasagna – A luscious layered pasta dish that’s equally indulgent and veggie-packed.
Creamy Garlic Shrimp Tortellini – For when you want a seafood twist with a rich, garlicky sauce.
Creamy Mushroom Spinach Tortellini – A vegetarian favorite that elevates tortellini with earthy mushrooms and fresh spinach.

Hungry for More?

If you’re craving more creamy, comforting pasta dishes that don’t require hours in the kitchen, keep exploring recipes that bring together fresh veggies, cheesy sauces, and simple cooking techniques. This Spinach-Artichoke Tortellini Bake is a wonderful example of how to transform pantry staples into a satisfying meal that feels both luxurious and homey. Whether you’re feeding family or meal prepping for the week, this bake delivers on flavor, texture, and ease.

The next time you want a quick, crowd-pleasing casserole that’s bursting with cheesy, garlicky spinach and artichoke goodness, this Spinach-Artichoke Tortellini Bake has got you covered. Grab your ingredients, preheat the oven, and get ready for a dish that will quickly become a beloved staple at your table.

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