baked tortellini with spinach

This recipe uses my marinara sauce – if you prefer to use jarred marinara, that’s ok too! Your stats might vary though.

Tortellini al forno

baked tortellini with spinach

5 from 7 votes

Servings:

Author: Stephanie

3 ½ cups cheese tortellini I used frozen
1 ¼ cup of my marinara sauce divided if you use jarred, calories and points will vary.
⅓ cup part skim ricotta
2 oz part skim mozzarella
1 oz grated pecorino Romano or Parmesan cheese
½ medium onion diced
8 oz bag of fresh spinach
olive oil spray
2 cloves garlic minced
kosher salt
¼ tsp dried basil
¼ tsp dried oregano
fresh parsley optional

cook the tortellini in boiling water. I cooked mine for 2 minutes to not overcook it, since it will cook more in the oven later. drain the tortellini.
toss the strained pasta in 1 cup of marinara to combine and set aside. meanwhile sauté the onion in a frying pan for a couple of minutes until translucent.
add the garlic, spinach, and ¼ tsp kosher salt, and cook until the spinach is just wilted.
remove from the pan and set aside. mix the ricotta with ¼ tsp each of dried basil and dried oregano, and fresh parsley, if you have.
stir to combine. add this mixture to the spinach and onion mixture.
in a greased baking dish, (mine shown is 1.4 qt), add a layer of ½ the tortellini, followed by the entire bowl of the spinach and ricotta mixture, followed by the other half of the tortellini.
cover with remaining ¼ cup of marinara. sprinkle the top with the mozzarella and grated cheese. bake at 350 for 30 minutes.

306 Calories
8 WW points

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