Go Back
- 12 oz. cheese tortellini (fresh or frozen) - 1 cup frozen spinach, thawed and drained - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - Salt and pepper to taste Gather these simple ingredients for a creamy spinach artichoke tortellini bake. You can find cheese tortellini in the pasta aisle. Frozen spinach is easy to use, just thaw it before mixing. Canned artichoke hearts add a special touch. In the dairy section, look for cream cheese and sour cream. They bring a rich creaminess to the dish. Parmesan cheese gives it a salty flavor, while mozzarella creates a delicious, gooey topping. For flavor, garlic is key. It brings warmth and depth. Red pepper flakes can add a kick if you like heat. Olive oil enhances the flavors and helps with browning. Don’t forget to season with salt and pepper for balance. This combination of ingredients makes a dish that is hearty, creamy, and full of flavor. Enjoy gathering your ingredients and get ready to bake! 1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready when your dish is assembled. 2. Cook the tortellini: In a large pot, bring water to a boil. Add 12 oz. of cheese tortellini and cook according to package instructions until al dente. Drain the tortellini and set it aside. 1. Combine cream cheese, sour cream, and spices: In a mixing bowl, take 1 cup of softened cream cheese and 1 cup of sour cream. Add 1 cup of grated Parmesan cheese, 2 cloves of minced garlic, and 1/2 teaspoon of red pepper flakes if you want some heat. Mix until smooth. 2. Fold in spinach and artichokes: Next, add 1 cup of thawed, drained spinach and 1 cup of chopped canned artichoke hearts to the creamy mixture. Then, gently fold in the cooked tortellini. Season with salt and pepper to taste. 1. Transfer to baking dish and add mozzarella: Pour the filling into a greased 9x13-inch baking dish. Spread the mixture evenly. Now, sprinkle 1 cup of shredded mozzarella cheese on top. 2. Bake and cool before serving: Drizzle 1 tablespoon of olive oil over the top. Bake in your preheated oven for 20-25 minutes. The dish should be golden and bubbly when done. Once baked, let it cool slightly before serving. Garnish with freshly chopped parsley for a lovely finish. Enjoy every bite! - To cook tortellini perfectly, boil water and add salt. Cook until just tender, about 2-3 minutes less than the package says. This keeps your tortellini al dente. - For spinach, thaw it in the fridge overnight or use a microwave. Once thawed, drain it well. Press out extra water between paper towels to avoid a soggy bake. - Serve your tortellini bake hot in individual bowls. Sprinkle fresh parsley on top for color. A drizzle of olive oil adds shine and flavor. - Pair this dish with a crisp salad or warm bread. Garlic bread works well to soak up the creamy sauce. - Want more spice? Add more red pepper flakes or a pinch of cayenne for heat. Fresh herbs like basil or thyme can also brighten the dish. - You can mix up the cheeses! Try adding goat cheese for tang or using cheddar for a sharp flavor. Blend your favorites to create a unique taste. {{image_2}} You can change the tortellini type if you want. Use any pasta you like. Penne or rotini works great. For a vegan version, swap cream cheese and sour cream with plant-based options. There are many brands that offer good dairy-free alternatives. This way, everyone can enjoy this dish. Feel free to add seasonal veggies to your bake. Zucchini, bell peppers, or cherry tomatoes add color and taste. You can also adjust the recipe for holidays. For example, add a sprinkle of nutmeg for a festive touch during winter. This makes the dish feel special for every occasion. Pair your tortellini bake with fresh salad or crusty bread. A light Caesar salad adds nice crunch. Garlic bread complements the creamy dish well. Don’t forget to garnish with parsley for a pop of color. This makes your meal look and taste even better. To store leftovers, let the dish cool down first. This helps keep the texture nice. Once cooled, place the tortellini bake in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freeze it. Portion it into smaller containers for easy reheating later. Use freezer-safe containers to avoid freezer burn. To reheat, use the oven for the best texture. Preheat the oven to 350°F (175°C). Place the tortellini bake in an oven-safe dish. Cover it with foil to keep it moist. Heat it for about 20 minutes, or until hot all the way through. You can also use the microwave. Heat it in one-minute intervals, stirring in between, until warm. In the fridge, the creamy spinach artichoke tortellini bake lasts about three days. If frozen, it can stay good for up to three months. To tell if it has spoiled, check for off smells or changes in texture. If you see mold or notice any strange colors, it’s best to throw it away. Can I make this dish ahead of time? Yes, you can make this dish ahead of time. Prepare it fully, then cover it and store it in the fridge. Bake it later when you are ready to serve. This saves time and lets the flavors blend. How can I make it spicy? To add spice, use more red pepper flakes. You can also add diced jalapeños or hot sauce. Adjust the heat based on your taste. Start small, then add more if you like. What can I substitute for cream cheese? You can use Greek yogurt or a dairy-free cream cheese alternative. Both options will keep the creamy texture. Be sure to check the flavor to ensure it matches your dish. Can I use fresh spinach instead of frozen? Yes, fresh spinach works well. Use about three cups of fresh spinach. Sauté it lightly to reduce moisture before mixing it in. This keeps the dish from being too watery. Is it possible to use gluten-free tortellini? Absolutely! Many brands make gluten-free tortellini. Just follow the package instructions for cooking times. This way, everyone can enjoy this tasty meal. How many servings does this recipe yield? This recipe yields about six servings. It’s perfect for a small gathering or family dinner. You can serve it in individual bowls for a nice touch. Can I double the recipe for a larger gathering? Yes, you can double the recipe. Just use a larger baking dish. Keep an eye on the baking time. It may take a bit longer to cook through. This blog post has shown you how to make a tasty cheese tortellini dish. We covered the main ingredients, including cheese, spinach, and artichokes. You learned step-by-step how to prepare, mix, and bake it for the best flavor. Tips for cooking, presentation, and variations help you make this dish your own. Finally, storing and reheating instructions ensure you enjoy leftovers. I hope you feel inspired to try this recipe and impress your friends and family with your delicious meal!

Creamy Spinach Artichoke Tortellini Bake

Indulge in a delicious Creamy Spinach Artichoke Tortellini Bake that's perfect for any occasion! This easy recipe combines cheesy tortellini with creamy flavors, artichokes, and spinach for a comforting dish your whole family will love. With just a few simple ingredients and easy steps, you'll have a hearty meal ready in no time. Click through to discover how to make this mouthwatering bake today!
Print Recipe Pin Recipe

Ingredients
  

12 oz. cheese tortellini (fresh or frozen)

1 cup frozen spinach, thawed and drained

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup sour cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, cook the tortellini according to package instructions until al dente. Drain and set aside.

      In a mixing bowl, combine the softened cream cheese, sour cream, Parmesan cheese, minced garlic, and red pepper flakes (if using). Use a whisk or spatula to mix until smooth.

        Stir in the thawed spinach, chopped artichoke hearts, and cooked tortellini into the creamy mixture. Season with salt and pepper to taste.

          Pour the mixture into a greased 9x13-inch baking dish. Spread evenly across the dish.

            Sprinkle the shredded mozzarella cheese on top of the tortellini mixture.

              Drizzle olive oil over the top for extra richness.

                Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

                  Remove from the oven and let it cool slightly before serving. Garnish with freshly chopped parsley.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

                      - Presentation Tips: Serve hot in individual bowls, garnished with a sprinkle of parsley and a drizzle of olive oil for an elegant touch.