Creamy Baked Tortellini with Spinach

Prep Time:
25 mins
Total Time:
35 mins

In this easy, cheesy pasta bake, tortellini is briefly cooked and then tossed with fresh spinach and a super-quick homemade turkey ragu. Before finishing in the oven, the pasta is topped with crunchy seasoned panko mixture.


  • ½ cup panko breadcrumbs

  • ½ ounce Parmigiano-Reggiano, finely grated (⅓ cup)

  • 1 teaspoon finely grated lemon zest

  • 3 tablespoons extra-virgin olive oil, divided

  • 2 teaspoons all-purpose adobo seasoning, such as Goya, divided

  • 10 ounces fresh or frozen cheese tortellini

  • Kosher salt

  • 12 ounces ground turkey

  • 2 cups marinara sauce, such as Rao's

  • 2 ounces cream cheese (¼ cup)

  • 1 bunch flat-leaf spinach (5 ounces), tough stems trimmed, or 3 cups baby spinach


  1. Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.

  2. Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.

  3. Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

    creamy baked tortellini with spinach
    Nico Schinco
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