This lightened-up baked tortellini is a great weeknight, family-friendly meal. It features tortellini nestled between layers of marinara sauce and cheese. Delicious comfort food made easy!
All about this Lightened-Up Baked Tortellini
Also known as tortellini al forno, this dish is a perfect and easy weeknight meal. Al forno refers to the cooking method we will be using–baked in the oven. Cheesy tortellini, my marinara sauce, fresh herbs, spinach, and more ooey gooey cheese come together to create a meal that will have your friends and family asking: How did you do that?! You’ll be shocked at how easily this meal comes together, and even more shocked by how healthy it is.
This isn’t a pasta dish that will have you wanting more. It is hearty, delicious, and perfect for any season. Whether it’s a cold winter day or part of your summer BBQ spread, there’s never a bad time for healthy, mouth-watering Lightened-Up Baked Tortellini!
What you’ll need to make Lightened-Up Baked Tortellini
Here you’ll find a list of ingredients you’ll need to make Lightened-Up Baked Tortellini, including links to specific brands I like to use. If you’re counting calories or following WW, be sure to update your recipe calculations for the specific brands you choose to use. Ingredients like tortellini, mozzarella, and different marinara sauces tend to vary in their macros.
- Cheese tortellini
- My marinara sauce
- Part skim ricotta
- Part skim mozzarella cheese
- Grated Pecorino Romano or Parmesan Cheese
- Olive oil spray
- Kosher salt
- Dried basil
- Dried oregano
- Fresh parsley
How to make Lightened-Up Baked Tortellini
To make this Lightened-Up Baked Tortellini, we’re going to start by cooking the tortellini. In a pot of boiling water, carefully place your cheese tortellini–paying careful attention not to overcook it since it will cook more in the oven later. I boiled mine for about two minutes before draining.
Next, you’re going to toss your strained tortellini pasta in one cup of marinara sauce. Combine and set aside. While you’re doing this, sauté your chopped onion in a frying pan for a couple of minutes until it is translucent. In the pan, add your garlic, spinach, and kosher salt. Cook until the spinach is just wilted.
Remove the spinach and onion mixture from the pan and set it aside. Now, you’ll mix the part skim ricotta with your dried basil, dried oregano, and fresh parsley. Stir your ricotta and herb mixture to combine. Add this mixture to the spinach and onion mixture.
Now, for the fun part! In a greased baking dish (I recommend a 1.4 qt baking dish like the one linked here) add a layer of about half of your tortellini. It doesn’t have to be exact–try your best. After you’ve done that, layer your entire bowl of the spinach and ricotta mixture. Last, you will layer the rest of your tortellini. Cover your last layer of tortellini with your remaining 1/4 cup of marinara sauce. Sprinkle the top of the dish with mozzarella and grated cheese, doing your best to distribute the cheese as evenly as possible. Bake at 350 degrees for 30 minutes.
This recipe makes 4 generous servings.
Looking for another family-friendly Italian-themed meal? Try one of these!
- One Pot Healthy Chicken Parm Pasta
- Air Fried Chicken Parm with Fresh Tomato Sauce
- Italian Beef Meatballs
- Classic Stuffed Shells
Lightened-Up Baked Tortellini
- 3 ½ cups cheese tortellini, I used frozen
- 1 ¼ cup 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 onion, medium
- 8 oz spinach, fresh
- 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.
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