Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 24 oz high-quality marinara sauce
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 2 cups fresh baby spinach
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a small amount of olive oil. Bring a large pot of salted water to a boil. Cook the refrigerated tortellini for 2 minutes less than the package directions suggest. You want them to be slightly undercooked (al dente) because they will finish softening in the oven sauce. Drain the pasta and set it aside.
- In a large mixing bowl or directly in the baking dish, combine the marinara sauce, heavy cream, minced garlic, Italian seasoning, and red pepper flakes. Stir until the sauce is a consistent creamy pink color. Fold in the fresh baby spinach; the heat from the pasta and the oven will wilt the leaves perfectly. Taste the sauce and add salt or pepper if needed.
- Add the par-boiled tortellini to the sauce mixture and toss gently to ensure every piece of pasta is well-coated. Spread the mixture evenly in the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top in a thick, even layer. Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbling and the edges are starting to turn golden brown. For a crispier top, turn on the broiler for the last 2 minutes of cooking.
- Remove the dish from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly and makes serving much easier. Garnish with fresh chopped basil or parsley to add a pop of holiday green. Serve warm and enjoy the cheesy goodness!
- Cook Time: 40 minutes