Creamy Tomato Basil Tortellini Bake with Spinach

Why You’ll Love This Recipe

• Comforting and creamy with bright tomato-basil flavor and tender cheese tortellini.
• Golden, garlicky breadcrumb topping adds irresistible crunch.
• Weeknight-friendly but special enough for guests.
• Flexible: easily adjust heat, cheese, or add protein.

Grocery List

• Produce: Yellow onion, garlic, baby spinach, fresh basil, fresh parsley
• Dairy: Whole-milk ricotta, shredded mozzarella, grated Parmesan, heavy cream, 1 egg, refrigerated cheese tortellini
• Pantry: Olive oil, crushed tomatoes (28 oz), tomato paste, panko breadcrumbs, dried oregano, red pepper flakes, sugar, kosher salt, black pepper

Full Ingredients

Creamy Tomato-Basil Sauce

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup fresh basil, chopped (plus extra for garnish)
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1 tsp kosher salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Ricotta Filling

• 1 cup whole-milk ricotta
• 1 large egg
• 1/2 cup finely grated Parmesan cheese
• 1/4 tsp kosher salt
• Pinch ground nutmeg (optional)
• Pinch black pepper

Pasta and Cheeses

• 20 oz refrigerated cheese tortellini
• 5 oz baby spinach
• 2 cups shredded low-moisture mozzarella (about 8 oz)

Toasted Garlic Breadcrumbs

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup panko breadcrumbs
• Pinch kosher salt
• 2 tbsp chopped fresh parsley

To Serve (optional)

• Extra grated Parmesan
• Fresh basil ribbons

Step-by-Step Instructions

Step 1: Heat the oven and prep the dish

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray. Bring a large pot of well-salted water to a boil for the tortellini.

Step 2: Build the creamy tomato-basil sauce

In a large skillet or Dutch oven, warm 2 tbsp olive oil over medium heat. Add the chopped onion and cook, stirring, until translucent and tender, about 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds. Add tomato paste and cook, stirring, for 2 minutes to caramelize.

Pour in the crushed tomatoes and stir in the heavy cream, basil, oregano, sugar, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened and silky.

Step 3: Par-cook the tortellini

While the sauce simmers, cook the tortellini in the boiling water until 2 minutes shy of the package directions (usually 2–4 minutes for refrigerated). Drain well; do not rinse.

Step 4: Mix the ricotta filling

In a medium bowl, combine ricotta, egg, Parmesan, 1/4 tsp salt, a pinch of nutmeg, and a pinch of black pepper. Stir until smooth and creamy; set aside.

Step 5: Wilt the spinach into the sauce

Stir the baby spinach into the hot sauce in batches until just wilted, 1–2 minutes. Taste and adjust seasoning with additional salt or pepper if needed.

Step 6: Combine and assemble

Add the drained tortellini to the skillet and gently fold to coat each piece in the creamy tomato-basil sauce. Transfer the mixture to the prepared baking dish. Spoon the ricotta filling in heaping dollops across the surface. Sprinkle evenly with the shredded mozzarella.

Step 7: Toast the garlic breadcrumbs

In a small skillet over medium heat, warm 1 tbsp olive oil. Add the remaining 2 minced garlic cloves and cook 15–20 seconds until fragrant. Add panko and a pinch of salt; toast, stirring, until golden, 3–4 minutes. Off heat, stir in chopped parsley. Scatter the breadcrumbs evenly over the mozzarella-topped tortellini.

Step 8: Bake, broil, and finish

Bake until the casserole is bubbling at the edges and the cheese is melted, 18–20 minutes. If desired, switch to broil for 1–2 minutes to deepen the browning on the crumbs. Let rest 5 minutes to set. Garnish with fresh basil ribbons and extra Parmesan before serving.

Pro Tips

• Salt your pasta water generously; it’s your first chance to season the tortellini.
• Cook the tortellini slightly under so it finishes perfectly al dente in the oven.
• Caramelizing the tomato paste for 1–2 minutes deepens the sauce’s flavor.
• Toast breadcrumbs separately to keep them crunchy after baking.
• For extra color, broil briefly at the end, watching closely to avoid burning.

Variations

• Sausage boost: Brown 8 oz Italian sausage with the onion for a heartier bake.
• Mushroom and spinach: Sauté 8 oz sliced cremini mushrooms with the onion for a meaty, vegetarian twist.
• Lighter creamy sauce: Swap half the heavy cream for half-and-half and use part-skim ricotta and mozzarella.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered at 350°F (175°C) for 15–20 minutes or microwave in portions, adding a sprinkle of water or sauce if needed. For best crunch, top reheated portions with a small handful of fresh toasted breadcrumbs. To make ahead, assemble the casserole without the breadcrumbs, cover, and refrigerate up to 24 hours; bake covered for 15 minutes, then uncover, add the toasted crumbs, and continue baking 15–20 minutes until hot and bubbly. Freeze (unbaked, without crumbs) up to 2 months; thaw overnight in the fridge before baking as directed.

Nutrition (per serving)

Approximate: 650 calories; 35 g fat; 58 g carbohydrates; 28 g protein; 5 g fiber; 980 mg sodium.