Tortellini Bake with Spinach and Roasted Red Peppers

Servings 1 9" x 13" tray
Author Alyssa


  • 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


  • 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.