Recipe Library
Spinach & Mushroom Tortellini Bake
Tender three-cheese tortellini nestles with savory mushrooms, fragrant garlic, and wilted spinach in rich marinara, all blanketed with melted mozzarella that turns golden and bubbling in the oven.
- Total
- 1 hr 18 min
- Prep
- 25 min
- Cook
- 53 min
- Serves
- 8
Nutrition per Serving
- Calories
- 338
- Protein
- 17g
- Carbs
- 40g
- Fat
- 13g
- Fiber
- 5g
- Sugar
- 7g
- Sodium
- 568mg
Ingredients
- Cooking spray
- 1 (20 ounce) package refrigerated three-cheese tortellini
- 1 tablespoon olive oil
- 12 ounces sliced fresh button mushrooms
- 5 medium garlic cloves, minced
- 1 (5 ounce) package fresh spinach
- 2 1/2 cups lower-sodium marinara sauce
- 4 ounces pre-shredded low-moisture part-skim mozzarella cheese
Instructions
- Preheat oven to 400 degrees F. Coat an 11- x 7-inch baking dish with cooking spray. Prepare pasta according to package directions; drain.
- Heat oil in a large skillet over medium-high. Add mushrooms; cook, stirring often, until lightly browned, 5 to 6 minutes. Add garlic; cook, stirring occasionally, until mushrooms are soft, 3 to 4 minutes. Add spinach; cook, stirring constantly, until wilted and liquid evaporates, 4 to 5 minutes. Remove from heat.
- Stir together pasta, mushroom mixture and marinara in a large bowl. Spoon mixture evenly into prepared baking dish; sprinkle evenly with cheese. Bake in preheated oven until cheese is bubbly and lightly browned, 25 to 30 minutes.