Skinny Spinach and Cheese Tortellini Bake – Easy & Delicious!
Love cheesy pasta? This easy Spinach and Cheese Tortellini Bake is pure comfort food, Skinnyfied!® Tender cheese tortellini, fresh spinach, flavorful pizza sauce, and melted mozzarella come together in one delicious vegetarian casserole. It's a satisfying, family-friendly dinner that's surprisingly simple to make. And the best part? Each generous serving has just 314 calories and 13 grams of fat!
Helpful Tips About this Recipe
Makes 6 servings. Each serving, 1 slice
Shopping Tips
I like to use either Buitoni Spinach and cheese Tortellini or cheese tortellini. Trader Joe’s also sells pkgs. of Cheese tortellini. It’s fresh pasta and is found in the refrigerated section. Most supermarkets carry Buitoni or use Trader Joe’s or your favorite. Cooking Tips
Cook the tortellini just until al dente. It will continue cooking in the oven, so you don't want it too soft. Be sure to drain the cooked spinach well before mixing it with the cheeses. This helps keep the casserole from becoming watery. Gently fold the tortellini into the cheese mixture to keep the pasta from breaking apart. Let the casserole rest for 5–10 minutes after baking. It will be easier to slice and serve. Make-Ahead and Freezer Tips
Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. If baking straight from the refrigerator, allow a little extra time until heated through. Freeze leftovers: Cool completely, divide into individual portions, and freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat until hot throughout.
WW Freestyle SmartPoints 10-Blue
WW SmartPoints 10-Green
I like to use either Buitoni Spinach and cheese Tortellini or cheese tortellini. Trader Joe’s also sells pkgs. of Cheese tortellini. It’s fresh pasta and is found in the refrigerated section. Most supermarkets carry Buitoni or use Trader Joe’s or your favorite. Cooking Tips
Cook the tortellini just until al dente. It will continue cooking in the oven, so you don't want it too soft. Be sure to drain the cooked spinach well before mixing it with the cheeses. This helps keep the casserole from becoming watery. Gently fold the tortellini into the cheese mixture to keep the pasta from breaking apart. Let the casserole rest for 5–10 minutes after baking. It will be easier to slice and serve. Make-Ahead and Freezer Tips
Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. If baking straight from the refrigerator, allow a little extra time until heated through. Freeze leftovers: Cool completely, divide into individual portions, and freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat until hot throughout.
WW Freestyle SmartPoints 10-Blue
WW SmartPoints 10-Green
| SKINNY FACTS: for 1 slice 314 calories, 13g fat, 6g sat. fat, 74mg chol, 21g prot, 30g carbs, 1g fiber, 830mg sod, 7g sugar |
Skinny Spinach and Cheese Tortellini Bake – Easy & Delicious!
Ingredients
- 1 (9 oz) pkg Buitoni Spinach & Cheese Tortellini or Cheese Tortellini, see shopping tips
- 2 cups fresh spinach leaves, packed (Cook in microwave 2 minutes to soften, then chop)
- 1 cup part-skim ricotta cheese
- 1¼ cup reduced-fat mozzarella cheese (reserve ½ cup for topping)
- 1 large egg
- 2 tablespoons grated Parmesan
- ¼ teaspoon salt
- Black pepper, to taste
- 1½ cup jarred pizza or marinara sauce, I used Classico pizza sauce (14 oz) jar
Instructions
- Preheat oven to 375 degrees. Coat a 9-inch square baking dish with olive oil cooking spray. Set aside.
- Cook spinach tortellini according to pkg. directions. I cooked mine for 6 minutes (al dente)
- In a medium bowl, cook fresh spinach in microwave for 2 minutes, to soften.
- In a large bowl, combine ricotta, ¾ cup mozzarella cheese, egg, cooked spinach, 1 tablespoon Parmesan cheese, ¼ teaspoon salt, and pepper to taste. Gently fold in the cooked and drained tortellini, using a rubber spatula so the pasta doesn't break apart.
- In a baking dish, spread ¾ cup pizza sauce on bottom of dish. Using the rubber spatula and spread tortellini mixture over sauce. Top with ¾ cup more sauce. Sprinkle top with ½ cup mozzarella cheese and 1 tablespoon Parmesan cheese. Cover with foil and bake about 20-25 minutes, until hot and cheese is melted.
- Cool slightly and slice into 6 servings. This casserole freezes great!
Nutrition
Serving: 1sliceCalories: 314kcalCarbohydrates: 30gProtein: 21gFat: 13gSaturated Fat: 6gCholesterol: 74mgSodium: 830mgFiber: 1gSugar: 7gBlue Smart Points: 10Green Smart Points: 10
Tried this recipe?Let me know how it was!
Sorry for the confusion Susan. It’s 2 cups fresh spinach leaves uncooked.
I just adjusted the recipe to say-2 cups fresh spinach leaves, packed (Cook in microwave 2 minutes to soften, then chop)
Enjoy!
All the best,
Nancy
Clarification: 2 cups of spinach–measured before or after cooking?