Creamy Tortellini Bake with Spinach and Sun-Dried Tomatoes

A hot pan of baked tortellini has a way of steadying the day. It feeds a crowd without fuss, holds well on the table, and tastes like more effort than it takes. Cheese-filled pasta baked in a creamy tomato sauce with spinach and sun-dried tomatoes checks the boxes for comfort and brightness at the same time.

This family-style pasta bake is built for weeknights, but it’s sturdy enough for a weekend potluck. The tortellini bring the soft chew and cheesy center. Spinach adds a green, earthy note. Sun-dried tomatoes bring concentrated flavor and a little sweetness that stands up to the creamy sauce. It’s a simple path to an Italian-inspired dinner at home with familiar pantry staples.

The method is straightforward. Parboil fresh tortellini for a minute or two so they hold their shape. Build a quick stovetop sauce with garlic, onion, crushed tomatoes, cream, and chopped sun-dried tomatoes. Fold in spinach until it wilts. Lift everything into a baking dish, tuck in dollops of ricotta, blanket with mozzarella and parmesan, and bake until bubbling and browned at the edges.

What follows gives you a reliable base recipe, plus variations, swaps, and practical notes on make-ahead, storage, and reheating. The goal is a steady, repeatable dinner that you can adapt to what’s in your fridge and what your people like to eat.

Why this pasta bake works

Tortellini are already seasoned and cheesy inside, so they don’t need long in the oven. A fast simmer sauce keeps the pasta tender without getting soggy. Spinach and sun-dried tomatoes are both small-cuts that cook quickly and distribute evenly. The mix of ricotta, mozzarella, and parmesan balances creaminess, stretch, and sharpness. Baking consolidates all that into one cohesive dish that slices cleanly but still feels saucy.

Key choices for better results

Fresh or frozen tortellini

Fresh or refrigerated tortellini are ideal. Frozen works too, though you’ll extend the parboil by a minute. Avoid baking tortellini straight from the bag without a brief boil. The pasta cooks unevenly and the filling can leak if you push the oven time to compensate.

Sun-dried tomatoes in oil vs dry-packed

Tomatoes packed in oil give you better flavor and texture. You can use some of that seasoned oil to sauté the onion and garlic. If you only have dry-packed, soften them in hot water for 10 minutes, pat dry, and proceed.

Cream level

A little heavy cream gives the sauce body and helps the top brown. If you prefer a lighter bake, swap part of the cream for whole milk. The parmesan at the end still brings depth.

Cheese Tortellini with Spinach and Sun-Dried Tomatoes Family-Style Pasta Bake

Yield, time, and nutrition

Servings: 8 as a main
Prep time: 20 minutes
Cook time: 35 to 40 minutes
Total time: 55 to 60 minutes

Required equipment

• 12-inch skillet or wide sauté pan
• 4- to 6-quart pot for boiling pasta
• Colander
• 9 by 13 inch baking dish (about 3 quarts) or similar
• Chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Aluminum foil

Ingredients (US and Metric)

• 2 lb fresh cheese tortellini, refrigerated or frozen if needed (900 g)
• 2 tbsp olive oil, plus extra for the dish (30 ml)
• 1 medium yellow onion, finely chopped (about 1 cup, 150 g)
• 4 garlic cloves, minced (about 1 tbsp, 16 g)
• 1 tsp kosher salt, divided, plus more to taste (6 g)
• 1 tsp dried oregano (1 g)
• 1 tsp dried basil (1 g)
• 1 pinch red pepper flakes, optional (about 1/8 tsp, 0.25 g)
• 2 cups crushed tomatoes or tomato purée (480 ml)
• 1 cup heavy cream (240 ml)
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped (about 60 g)
• 5 oz baby spinach, roughly chopped (142 g)
• 1 cup whole-milk ricotta (about 1 cup, 250 g)
• 2 cups shredded whole-milk mozzarella (8 oz, 226 g)
• 1 cup finely grated parmesan or similar aged cheese (about 3 oz, 90 g)
• 1/2 tsp freshly ground black pepper (1 g)
• Chopped fresh parsley for serving, optional (about 2 tbsp, 6 g)

Ingredient notes and sensible swaps

• Tortellini: Any cheese filling works. If using meat-filled tortellini, reduce added salt slightly.
• Cream: Half-and-half can substitute. For a lighter sauce, use 3/4 cup cream plus 1/4 cup whole milk.
• Sun-dried tomatoes: If using dry-packed, soak in hot water for 10 minutes and pat dry.
• Spinach: Frozen chopped spinach works. Thaw fully and squeeze out extra water before adding.
• Ricotta: Cottage cheese can stand in. Pulse it in a food processor for a few seconds to smooth it out, or simply spoon as-is.
• Herbs: Dried oregano and basil are simple. Italian herb blend also works.
• Heat: The pinch of red pepper flakes adds balance without making the dish spicy. Increase to taste if you like.

Preparation instructions

1. Heat the oven to 375°F. Lightly oil a 9 by 13 inch baking dish.
2. Bring a large pot of well-salted water to a boil. Add the tortellini and parboil until the edges just relax and the pasta turns flexible, about 1 to 2 minutes for refrigerated or 2 to 3 minutes for frozen. The tortellini should be very underdone. Drain and set aside. Toss with a teaspoon of olive oil to prevent sticking.
3. Make the sauce. Warm 2 tablespoons olive oil in a wide skillet over medium heat. Add the onion and 1/2 teaspoon salt. Cook, stirring, until translucent and lightly sweet, about 5 minutes. Add the garlic, oregano, basil, and red pepper flakes if using. Stir for 30 seconds until fragrant.
4. Stir in the crushed tomatoes and bring to a gentle simmer. Lower the heat and add the cream and chopped sun-dried tomatoes. Simmer 3 to 4 minutes to thicken slightly. Taste and adjust salt and pepper. The sauce should taste well seasoned at this stage.
5. Add the chopped spinach and stir until just wilted, 1 to 2 minutes. Remove from heat.
6. Combine and assemble. Add the drained tortellini to the skillet and fold gently to coat in the sauce. Transfer half of the mixture to the prepared baking dish. Dollop half the ricotta over the pasta in small spoonfuls. Sprinkle with half the mozzarella and half the parmesan. Repeat with the remaining pasta and cheeses, finishing with parmesan on top.
7. Cover loosely with foil, tented so it does not touch the cheese. Bake for 20 minutes. Remove the foil and bake another 10 to 15 minutes, until the cheese is melted and lightly browned and the sauce is bubbling at the edges.
8. Rest the bake for 10 minutes before serving. Garnish with chopped parsley if you like. Serve warm.

Nutritional information (approximate, per serving, 1 of 8)

Calories: ~690
Protein: ~30 g
Carbohydrates: ~62 g
Total fat: ~32 g
Saturated fat: ~17 g
Fiber: ~4 g
Sugars: ~7 g
Sodium: ~900 mg

Values will vary with the brand of tortellini, the types of cheeses used, and any swap-ins.

Make-ahead, storage, and reheating

Make-ahead unbaked

Assemble the dish through step 6, cover tightly, and refrigerate for up to 24 hours. To bake from cold, add 10 to 15 minutes to the covered bake time. If the top is browning too quickly, re-cover loosely with foil.

Make-ahead baked

Bake fully, cool to room temperature, cover, and refrigerate for up to 4 days. The sauce will set in the chill. When reheating, add 2 to 4 tablespoons of water or milk around the edges to loosen the sauce before warming.

Freezing

For best texture, freeze unbaked. Assemble in a freezer-safe dish, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding 10 minutes as needed. You can also freeze fully baked leftovers in individual portions for quicker lunches.

Reheating

Reheat single portions in a microwave with a splash of water and a cover until hot, pausing to stir once. For the whole dish, cover and bake at 325°F until the center is hot. Remove the cover at the end to refresh the top.

Flavor variations and add-ins

Tomato-forward bake

Skip the cream and add another 1 cup crushed tomatoes. Add 2 tablespoons of the oil from the sun-dried tomatoes for depth. Finish with a drizzle of olive oil after baking.

Rosé sauce

Use 1 1/2 cups crushed tomatoes and 1/2 cup cream for a lighter pink sauce. Add 1 tablespoon balsamic vinegar to the sauce to balance the richness.

Pesto swirl

Stir 1/3 cup prepared basil pesto into the sauce off heat. Reduce the added salt slightly to account for the pesto’s seasoning. This version pairs well with fresh cherry tomatoes tossed on top during the last 5 minutes of baking.

Mushroom and spinach

Sauté 12 oz sliced cremini mushrooms in a tablespoon of oil until browned before adding the onion. The mushrooms deepen the savory flavor and add moisture to the sauce.

Roasted vegetable boost

Roast 2 cups of diced bell peppers and zucchini at 425°F with oil and salt until golden. Fold them into the sauce with the spinach for a chunkier bake that eats like a full vegetable pasta.

Protein options

Brown 12 oz mild Italian-style sausage or chopped cooked chicken. Drain well and fold into the pasta mixture before baking. Reduce the mozzarella by 1/2 cup if adding sausage so the dish stays balanced.

Spice and heat

Increase red pepper flakes to 1/2 teaspoon, or add a small pinch of cayenne to the sauce. You can also scatter thinly sliced pepperoncini over the top after baking for a bright, tangy heat.

Herb finish

Add a handful of chopped basil and parsley after the bake rests. The fresh herbs lift the creamy base and add color.

Practical tips for timing and texture

Don’t overcook the tortellini on the stovetop

The pasta will finish in the oven. Overcooking during the boil can cause split seams and lost filling. Look for the dough to relax but still feel firm in the center.

Taste and season the sauce

Because tortellini filling varies by brand, seasoning is not one-size-fits-all. Taste the sauce before combining with pasta. It should be slightly saltier than you think you need, since pasta and ricotta will dilute it.

Watch the moisture balance

Spinach releases water as it cooks. Wilting it into the sauce on the stovetop lets that moisture integrate with the cream and tomatoes. If you use frozen spinach, squeeze out as much liquid as you can before adding.

Manage browning

Foil for the first part of the bake keeps moisture in so the center heats through. Removing the foil at the end encourages browning. If your oven runs hot, lower the rack one level to avoid scorching the cheese.

Rest before serving

Ten minutes off heat lets the sauce thicken and the cheese set lightly, so scoops hold together instead of sliding apart.

Troubleshooting

The bake seems dry

Add 1/4 cup whole milk or water around the edges during the last 10 minutes of baking, and cover with foil to trap steam. Next time, keep a looser sauce on the stovetop, or reduce the uncovered bake time by 5 minutes.

The bake seems watery

You may have added spinach with extra liquid or used a thin tomato base. Let the dish rest the full 10 minutes. The sauce will thicken as it cools slightly. For the next round, simmer the sauce 2 minutes longer before adding cream, and squeeze frozen spinach thoroughly.

Tortellini are splitting

Parboiled too long or boiled at a hard rolling boil. Use a gentle boil and pull them early. If using a delicate brand, skip tossing in the skillet and instead layer pasta and sauce directly in the dish to reduce handling.

Pale top, no browning

Move the dish up one rack and give it 2 to 3 minutes under a watchful broil. Keep the door cracked and watch closely. A final dusting of parmesan in the last minutes of baking also encourages a golden top.

Sourcing and pantry notes

• Tortellini: Refrigerated, three-cheese varieties are consistent. If buying in bulk, freeze in meal-size bags and cook from frozen.
• Sun-dried tomatoes: Look for pliant pieces with a good balance of sweet and tart. The packing oil is useful for sautéing and adds flavor.
• Cheese: Whole-milk mozzarella melts best. Low-moisture versions give better browning than fresh balls, which release water as they melt.
• Greens: Baby spinach wilts quickly and disappears into the sauce. Mature spinach works if chopped. Stem tough leaves before chopping.

Serving ideas

Set the pan right on a trivet and let people scoop. A crisp salad with a lemony vinaigrette balances the rich pasta. If you want bread, choose something with a sturdy crust that can handle sauce. For a bright finish, lemon wedges at the table can be squeezed over individual servings. A small sprinkle of red pepper flakes or extra parmesan lets folks tune their own bowls.

Scaling the recipe up or down

For 4 servings

Use 1 lb tortellini, 1 cup crushed tomatoes, 1/2 cup cream, 1/4 cup chopped sun-dried tomatoes, 3 oz spinach, 1/2 cup ricotta, 1 cup mozzarella, and 1/2 cup parmesan. Bake in an 8 by 8 inch dish.

For 12 servings

Use 3 lb tortellini and scale all other ingredients by 1.5. Bake in a deep 12 by 18 inch pan or two 9 by 13s. Rotate pans halfway through baking for even browning.

Adjustments for different diets

Gluten-free approach

Use gluten-free tortellini when available. Because many gluten-free pastas absorb sauce differently, keep the sauce slightly looser on the stovetop. Bake covered a bit longer and check for tenderness.

Lighter dairy approach

Swap half the mozzarella for part-skim, use part-skim ricotta, and replace half the cream with whole milk. Keep the parmesan amount the same for flavor. Expect a less sticky, but still satisfying, top.

Vegetarian protein boost

Add a drained can of white beans to the sauce with the spinach. The beans hold up well in the oven and add fiber and protein without changing the flavor profile much.

Step-by-step confidence checklist

• Pasta is barely parboiled and still firm.
• Sauce tastes balanced before combining with pasta.
• Spinach is wilted, not watery.
• Ricotta is added in small dollops, not a thick layer.
• Bake starts covered, finishes uncovered.
• Rest 10 minutes before serving.

Leftovers with purpose

Cold slices can be packed in lunch containers and reheat well. Add a spoon of water before microwaving to refresh the sauce. Leftover portions can be chopped and folded into beaten eggs for a frittata, or spooned into a small buttered skillet with an extra splash of cream to make a stovetop pasta skillet for one.

Final notes

This pasta bake is meant to be a flexible framework, not a strict set of rules. The combination of creamy tomato sauce, spinach, and sun-dried tomatoes is steady and forgiving. Once you’ve made it once or twice, it becomes one of those quiet, dependable dinners that fits into the week without taking it over. The payoff is a hot, bubbling dish that feels complete on its own and welcomes whatever variations your fridge and mood suggest.