Alfredo Tortellini Bake

A creamy, comforting casserole featuring cheese tortellini in homemade garlic Alfredo sauce, layered with ricotta-spinach and baked under a golden mozzarella crust.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian-American

Calories: 680

Ingredients

For the Alfredo Sauce

4 tbsp unsalted butter
4 cloves garlic minced
1.5 cups heavy cream
1 cup Parmesan cheese freshly grated
0.25 tsp nutmeg freshly grated
Salt and black pepper to taste

For the Bake

20 oz refrigerated cheese tortellini
1 cup whole milk ricotta cheese
1 large egg
1 10-oz package frozen chopped spinach thawed, squeezed dry
1 tsp Italian seasoning
2 cups shredded mozzarella cheese divided
0.5 cup shredded Parmesan cheese divided
Fresh parsley or basil for garnish

Equipment

9x13-inch baking dish
Large pot
Medium Saucepan
Mixing bowls
Box Grater

Method

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil.
Cook tortellini in boiling water for 1-2 minutes less than package directions (very al dente). Drain and set aside.
Make Alfredo sauce: Melt butter in a saucepan over medium heat. Add garlic; cook 1 min until fragrant. Add cream and bring to a gentle simmer.
Reduce heat to low. Whisk in 1 cup grated Parmesan until melted and smooth. Stir in nutmeg, salt, and pepper. Remove from heat.
In a bowl, mix ricotta, egg, dried spinach, Italian seasoning, salt, and pepper until combined.
In the baking dish, combine the drained tortellini and Alfredo sauce, tossing to coat. Dollop the ricotta mixture over the top.
Top with 1 ½ cups mozzarella and ¼ cup Parmesan. Cover with foil and bake for 20 minutes.
Remove foil and bake 15-20 more minutes until golden and bubbly. Let rest 5-10 minutes, garnish, and serve.

Notes

Letting the bake rest before serving is crucial for the perfect, non-runny texture. Be sure to squeeze ALL moisture from the spinach.