1 ¼cupmy marinara saucedivided if you use jarred, calories and points will vary.
⅓cuppart skim ricotta
2ozpart skim mozzarella
1ozGrated Pecorino Romanoor Parmesan Cheese
½onionmedium
8ozspinachfresh
olive oil spray
2clovesgarlicminced
kosher salt
¼tspdried basil
¼tspdried oregano
fresh parsleyoptional
Instructions
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.