My family has been trying to incorporate more meatless meals into our weekly rotation, and this easy vegetarian baked tortellini has quickly become a favorite.
Pasta dishes are always a win in our house—they’re comforting, easy to prepare, and endlessly versatile. Plus, this recipe ticks all the boxes: it’s loaded with cheesy goodness, packed with hidden spinach (for a little nutritional boost), and simple enough for a busy weeknight.
What I love most about this dish is how forgiving it is! You don’t need fancy ingredients or a ton of prep time to make it shine. The combination of tender tortellini, gooey melted cheese, and flavorful tomato sauce creates an indulgent dish without much hassle. Plus, it’s perfect for those moments when you want to get a meal on the table without dirtying a million dishes—everything goes right into the baking dish.
Whether you’re feeding picky eaters, experimenting with more vegetarian options, or needing a reliable dinner idea, this recipe covers you. It pairs perfectly with garlic bread or a crisp Caesar salad, making it as fancy or low-key as possible.
Bonus: the leftovers are even better the next day!
Ingredients
- 1–2 cups fresh spinach, chopped (frozen spinach works too, thawed and drained)
- 24 oz tomato sauce (homemade or your favorite store-bought brand)
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp parsley
- 1/2 cup shredded parmesan
- 20 oz uncooked tortellini (refrigerated preferred or shelf-stable with slight adjustments)
- 8 oz shredded mozzarella
- 1 tsp minced garlic
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven. Set your oven to 375°F (190°C), so it’s ready when you are.
- Chop the spinach. If using fresh spinach, give it a rough chop. If you’re using frozen spinach, ensure it’s thawed and squeeze out as much water as possible to avoid a watery bake.
- Prepare the tortellini (if needed). If you’re using shelf-stable tortellini, bring a pot of water to a boil and cook the tortellini for 2–3 minutes. It doesn’t need to be fully cooked—just softened slightly. If you’re using refrigerated tortellini, you can skip this step entirely.
- Combine the ingredients. In a large baking dish, mix the tomato sauce, chopped spinach, oregano, thyme, parsley, parmesan, tortellini, minced garlic, and red pepper flakes (if using). Stir everything until well combined, ensuring the tortellini is coated in sauce.
- Add the mozzarella topping. Sprinkle the shredded mozzarella evenly over the top of the dish.
- Bake. Place the dish in the preheated oven and bake for 15–20 minutes, or until the sauce is bubbling and the cheese is melted and golden brown around the edges.
- Serve and enjoy! Serve hot with your favorite salad or garlic bread on the side. This dish is perfect for a cozy family dinner or meal prep for the week ahead.
