Baked Tortellini

4.91 from 22 votes

Easy and extra cheesy tortellini bake is a weeknight favorite. It's filled with bacon and spinach and on the table in about 30 minutes!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 (12-ounce) package cheese tortellini, or any kind of tortellini
4 bacon strips
3 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
black pepper
1 teaspoon dried basil
2 cups frozen spinach, thaw, drain, and chop
¾ cup mozzarella cheese, shredded
¾ cup Parmesan cheese, shredded
2 teaspoons lemon juice

Instructions

Preheat oven to 350°F.
Fill a large pot with water and bring to a boil. Add tortellini and cook as directed on the package. Drain and add tortellini back to the pot.
Cook bacon and cut it up. Reserve bacon fat from the pan and add garlic and cook for a minute or two. Add flour to the pan and whisk for a minute. Add milk and mix until smooth. Add salt, pepper, lemon juice, and basil. Bring to a simmer.
Heat the pot of tortellini on low heat and add spinach and most of the ½ cup mozzarella, ½ cup Parmesan cheese, and ⅔ of the bacon. Add the garlic sauce and stir until well combined.
Add to an 8x8 or 9x9-inch baking dish. Top with the remaining ¼ cup mozzarella cheese, ¼ cup Parmesan cheese, and the rest of the bacon.
Cover your dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes. Serve and enjoy!

Video

Notes

Recipe Tips.

Be sure to reserve 1-2 tablespoons of bacon fat to start the roux; if skipping bacon, use 1–2 tablespoons olive oil instead.
I like using cheese tortellini, but you can use other types like mushroom tortellini or meat tortellini.
Use 3 tablespoons of fresh basil. To use fresh baby spinach, saute 8-10 loosely packed cups in 1-2 tablespoons of olive oil or bacon grease for 2-3 minutes. Squeeze out liquid and chop.

Prep ahead. Assemble the dish as directed, but don't bake. Instead, cover with plastic and refrigerate for 1-2 days, or wrap again with aluminum foil and freeze for up to 3 months. Thaw if needed, and bake as directed.

Store leftovers in an airtight container(s) in the fridge for 2-3 days or freeze for 2-3 months. Reheat in the microwave or on the stovetop. Add a little bit of milk to help revive the creamy texture.

Nutrition