Tortellini Bake with Spinach and Roasted Red Peppers

Servings 1 9" x 13" tray


  • 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.