Ingredients

The following ingredients have 1 Servings
  • 38 ounces (1077g) fresh or frozen tortellini ((just under 2 ½ pounds))
  • 28 ounces (790g) marinara sauce ((about 3 cups))
  • 9 ounces (255g) fresh spinach leaves
  • ½ cup grated Parmesan
  • 1 ¼ cups shredded mozzarella cheese
  • Fresh basil chiffonade (for serving)

Instruction

  • Heat oven to 350°F (177°C). Spray a large and deep-sided rectangular baking dish with cooking spray and set aside for now. The dish pictured is 13" x 9" x 3".
  • Bring a large pot of water to boil on the stove. Once boiling, salt the water and stir in tortellini. Cook the tortellini according to package directions to the shortest time listed in the cook time range. For my frozen tortellini, this was only 2 minutes. Drain and add the tortellini back to the pot.
  • Pour marinara sauce and fresh spinach into the pot and stir to evenly combine with the tortellini. Stir for 1-2 minutes as the spinach leaves begin to wilt, then pour out the mixture into the prepared pan. Press the surface into an even height throughout.
  • Scatter Parmesan and mozzarella evenly over the surface, then place in the oven and bake for 20 minutes. If you'd like the melted cheese to be a bit more toasty in places, at the end of the bake time switch the oven to broil for a very brief time until it has browned to your liking (provided your baking dish is broiler-safe).
  • Serve with plenty of fresh basil to garnish.