This easy to make Creamy Tortellini Bake is made with five-cheese tortellini, spinach, and light Alfredo sauce with a hint of bacon and sun-dried tomatoes.

Creamy Tortellini Bake
I love easy meals that take little time to prepare. If I can make them in advance or the recipe is easy to double it becomes an instant keeper. And this Creamy Tortellini Bake meets all of the requirements. Even posing as a fantastic freezer meal.

This easy to make Creamy Tortellini Bake is made with five-cheese tortellini, spinach, and light Alfredo sauce with a hint of bacon and sun-dried tomatoes.

One of my most popular recipes on the blog the Chicken Fettuccine Bake. A recipe my friend Hilarie gave me years back. It has been made countless times in our house and given to others when they need a meal. It is the ultimate “welcome home baby” meal. This Creamy Tortellini Bake is a twist off that recipe, exchanging the chicken for spinach and fettuccine for tortellini. The sauce stayed the same, that is what makes this recipe amazing!

This easy to make Creamy Tortellini Bake is made with five-cheese tortellini, spinach, and light Alfredo sauce with a hint of bacon and sun-dried tomatoes.

You can wow all your family and dinner guests by pairing this Creamy Tortellini Bake with a Kale Caesar Salad and Easy Garlic Parmesan Bread Sticks. A perfectly rounded out meal and so easy to put together.

Enjoy! XOXO San

Creamy Tortellini Bake Twitter

How do you make Creamy Tortellini Bake?

Prepare tortellini according to package directions.

Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and add in cooked tortellini.

Over medium-high heat melt butter. Once butter is melted stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; let it boil for 2-3 minutes.

Reduce heat to low and stir in half-and-half and 1/2 cup grated parmesan cheese. Toss in spinach, bacon, and sun-dried tomatoes.

Remove from heat, pour over tortellini and gently toss to combine. Sprinkle with remaining 3 tablespoons of parmesan cheese. Place in oven and bake uncovered for 30 minutes.

Looking for some more cheesy baked dishes or casseroles? Check these out: Cheesy Chicken PastaFour Cheese Chicken Pasta BakeCheesy Spinach Dip Chicken PastaCreamy Garlic Shells and {One Pot} BBQ Cheesy Pasta.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Creamy Tortellini Bake pinterest image

Creamy Tortellini Bake

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6
Calories: 513 kcal
This easy to make Creamy Tortellini Bake is made with five-cheese tortellini, spinach, and light Alfredo sauce with a hint of bacon and sun-dried tomatoes.

Ingredients
 

  • 1 pound five-cheese tortellini package frozen or fresh
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 14.5 ounces chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup grated parmesan
  • 1-2 cups fresh spinach roughly chopped
  • 1/2 cup sun-dried tomatoes in oil drained and cut into thin strips
  • 2 slices bacon crisply cooked and crumbled
  • 3 tablespoons shredded Parmesan cheese for topping

Instructions
 

  • Prepare tortellini according to package directions.
  • Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and add in cooked tortellini.
  • Over medium-high heat melt butter. Once butter is melted stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; let it boil for 2-3 minutes. Reduce heat to low and stir in half-and-half and 1/2 cup grated parmesan cheese. Toss in spinach, bacon, and sun-dried tomatoes.
  • Remove from heat, pour over tortellini and gently toss to combine. Sprinkle with remaining 3 tablespoons of parmesan cheese. Place in oven and bake uncovered for 30 minutes.

Notes

Note: I double this recipe every time and then set aside a small portion to go dish for a friend that has 2-4 people in their family that may need a quick meal.
Calories: 513kcalCarbohydrates: 47gProtein: 23gFat: 26gSaturated Fat: 12gCholesterol: 77mgSodium: 930mgPotassium: 385mgFiber: 3gSugar: 2gVitamin A: 1060IUVitamin C: 15.7mgCalcium: 330mgIron: 3.6mg
Tried this recipe?Let us know what you think!

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9 Comments

  1. You’ve done it again, Sandra! One question: how much and what kind of spinach did you use? Spinach is mentioned in the directions, but not listed in the ingredients. Thanks, Cheryl

  2. I brought leftovers of this dish for lunch today and the instant people walked into the staff lounge and saw it, they went for it. Quote: “Can I go in for a bite, or will I lose a hand?” I’m not sure if it was because they know how protective I am of food in general or how good it it smelled and looked. 🙂

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