Let’s talk about the time I went to boil tortellini and realized I didn’t have a sauce pot.
Or let’s not. 🙂 Just going to chalk that one up to the move. Cue this hearty tortellini bake, packed with spinach, three (!) kinds of cheese, and roasted red peppers. Sans sauce pot.
If you would have asked me a few months ago to choose between baking and cooking, I would have opted for baking. My brain likes to be precise, to put things nice and neat in little boxes, and clear, straight-forward issues. I love that a baking recipe will tell me down to the pinch the quantity of every single flavoring, leavening agent, and sweetener involved.
So in my work life I became an accountant. No surprises there, right? That said I seriously admire those who revel with glee at the thought of discussing topics that are a whole lot less black and white and a lot more “gray”. I had to take a philosophy course in college and seriously thought my head was going to explode by the end of each class. My post-class ritual was to pop an Advil and take a nap. Debits and credits for the win.
Now though…there’s been a shift. So many things in life are already so detailed and meticulous, I’ve really taken to Iron Chef-ing in the kitchen and getting creative with our meals. Without a recipe in sight.
To my surprise, the outcomes have been overwhelmingly positive. On one occasion B was super skeptical after glimpsing me grating a “block of birdseed” while a massive pile of kale sat nearby in a saucepan, but he changed his tune and ate seconds of that dish (recipe coming soon!). Editor’s Note: Not birdseed.
So, when faced with a package of pasta and no pasta pot, this no-boil, baked pasta dish was born. Once you cook up the spinach, it’s just a matter of mixing up everything in a big bowl, pouring everything into a baking dish, and setting the timer. Easy, right?
There are a bunch of things I love about this bake. Namely, all of the ingredients. I’m a complete sucker for Italian food (any and all), so I took that and ran with it. Thrown into the mix here are tomato sauce, garlic, basil, parmesan, ricotta, AND mozzarella cheese, roasted red peppers – the works! This recipe is also super versatile. It’ll work perfectly without the peppers if you don’t have any hanging around. You can stir in cooked sausage or grilled chicken before baking for an even more hearty dish, or you can swing the other way and use cheese tortellini for a fab and super tasty vegetarian meal. So many options!
What’s a non-negotiable though? Trying this one soon. Mmmm.
Tortellini Bake with Spinach and Roasted Red Peppers
Ingredients
- 1 12- oz. pkg frozen chopped spinach cooked
- 1 20- oz. pkg fresh refrigerated tortellini, uncooked
- 1 1/3 cup tomato sauce
- 3/4 cup part-skim ricotta cheese
- 1 tbsp chopped fresh basil
- 2 tsp minced garlic approx. 2 cloves
- 2/3 cup roasted red peppers drained and chopped
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese
Instructions
- Prepare chopped spinach according to package directions, either on stove top or in microwave. Drain liquid, then set aside while you prepare the rest of the dish.
- Preheat oven to 350°F. Grease a 9"x13" baking dish and set aside.
- In a large bowl, mix together spinach, tortellini, tomato sauce, ricotta cheese, basil, garlic, roasted red peppers, and parmesan cheese. Use a spatula or spoon to even out top of mixture. Over top, sprinkle mozzarella.
- Cover dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes, or until cheese is melted and tortellini are soft and cooked through.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Catherine says
Dear Alyssa, your tortellini bake looks marvelous. This is a dish that is perfect to enjoy all read round. Sounds delicious dear! Wishing you and yours a very Merry Christmas! xo, Catherine
Roxy | Roxy's Kitchen says
I usually choose baking over cooking when I have an option :). But I love quick and delicious meals and this recipe is the perfect example, so flavorful and easy to make!
Francesca @ Love.Bake.Read says
What an amazing dinner! Love everything about this…and it’s easy!
[email protected] says
I’m a sucker for Italian food too…you just can’t go wrong with it in my opinion. This pasta bake looks fabulous and definitely very versatile! Love the roasted red peppers…
Anna Johnston says
Pasta bake rocks, this is popular in my house, but I substitute the spinach with Kale. Sooo good! I just had lunch, but now I’m craving pasta, any leftovers? 🙂
Jessica @ Jessiker Bakes says
Talk about Ms. Innovative with this dish! By the way I totally would’ve chosen baking last year but now I’m all about cooking too! I’ve gone from loving precision to loving creative madness. This bake looks amazing – your pictures for one are stunning!! Also, I literally made the same thing today with kale instead and lasagna …okay not the same thing but similar concept! Again, joys of cooking :D.
Kathy @ Olives & Garlic says
My daughter is going to love this!
Pamela @ Brooklyn Farm Girl says
This gorgeous bake is totally happening in the near future! We will have spinach soon in the garden so I’m going to throw that in there!
Annie @Maebells says
Love this! That is definitely my favorite way to cook, with just an idea and little direction. I love the ingredients you used, I love anything with roasted red peppers! 🙂
Consuelo - Honey & Figs says
Ohhh these are such gorgeous shots Alyssa! And the bake looks absolutely scrumptious with all that cheese mmmm I wish it was today’s lunch 😉 xx
Zainab says
I really love easy baked dinners!! This is going to be enjoyed in my weekly night dinners.
Layla @ Brunch Time Baker says
All I can think about is diving in and grabbing a bite! this looks so delicious!
Gayle @ Pumpkin 'N Spice says
This tortellini looks like pure comfort food! I absolutely love bakes like these, so delicious and easy to prepare, too. Pinned!
Cindy @ Pick Fresh Foods says
Alyssa, I love this dish. I think in a past ice I must have been Italian. I can never get enough. Kudos to you…way to go you Iron Chef! You’ve got improvisation down. 😀
I’m interested in your bird seed recipe. What could that possibly be? Waiting to see what’s ahead!
Danielle says
Tortellinis for the win! We had the same mindset this week, I absolutely love tortellini. I never thought to make a bake out of them, wonderful idea!
Helen @ Scrummy Lane says
I’ve had a few kitchen disasters when I’ve tried to bake something without a recipe, but I love experimenting with savoury dishes a little. Love this! Your no-pot event was definitely our gain! 🙂
Erin | The Law Student's Wife says
I love being in the kitchen and being able to be creative too! Like you, I considered myself a baker most of my life. This looks like a wonderful and delicious discovery!
Terri says
So yummy sounding! What a great way to combine pasta with one of my favorite vegetables, spinach. Although I love peppers, they unfortunately don’t love me. 🙁
So no peppers for me!
Keep those wonderful recipes coming! Love your pictures too!!!
Alyssa says
Thanks Terri! I love the spinach in here, and this would be delish without the peppers! Love those quick meals. 🙂
Dannii @ Hungry Healthy Happy says
Oh yes! I am so making this. I like how you have packed it full of veggies. I have a huge pasta craving now.
Alyssa says
One of my favorite parts of this pasta bake is all of the spinach packed in here, Dannii. 🙂 Now I’m craving pasta too – and we’re out of leftovers!
Deb says
Such a scrumptious dinner or brunch recipe! Adore all the flavor and yet easy to make, what a win!
Alyssa says
Thanks Deb! I’ve eaten this dish for dinner and have had a few bites as a mid-morning snack to hold me over until lunch – great both times of day! 🙂