This lighter baked tortellini is an ideal weeknight, family-friendly meal. Cheese-filled tortellini nestles between layers of marinara and melty cheese for comforting, easy dinner perfection.
All about this Lightened-Up Baked Tortellini
Often called tortellini al forno, this baked pasta dish is simple to assemble and full of comforting flavor. Tender cheese tortellini combines with a bright marinara, sautéed spinach and onions, and a light ricotta-herb filling, then bakes under gooey mozzarella and grated cheese. It’s a hearty, satisfying meal that feels indulgent while staying lighter than traditional baked pasta recipes.
This recipe works any time of year — warm and cozy on a chilly evening or a welcome addition to a casual summer supper. It’s straightforward enough for a busy weeknight yet tasty enough to please the whole family.
What you’ll need to make Lightened-Up Baked Tortellini
Below are the ingredients used to make this lighter baked tortellini. Quantities and product choices will affect nutrition and points, so adjust calculations if you track calories or follow a program like WW.
- Cheese tortellini
- Marinara sauce (about 1 1/4 cups, divided)
- Part-skim ricotta (about 1/3 cup)
- Part-skim mozzarella (about 2 oz)
- Grated Pecorino Romano or Parmesan (about 1 oz)
- 1/2 medium onion, chopped
- 8 oz fresh spinach
- Olive oil spray
- 2 cloves garlic, minced
- Kosher salt
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- Fresh parsley (optional)
How to make Lightened-Up Baked Tortellini
Start by cooking the tortellini in boiling water. Since it will finish cooking in the oven, cook it briefly — about 2 minutes if using frozen — then drain well. Toss the drained tortellini with 1 cup of the marinara sauce to coat and set aside.
Sauté the chopped onion in a skillet sprayed lightly with olive oil until translucent, a couple of minutes. Add the minced garlic, fresh spinach and a pinch (about 1/4 tsp) of kosher salt, and cook just until the spinach wilts. Remove the mixture from the pan and let it cool slightly.
In a bowl, combine the part-skim ricotta with 1/4 tsp each of dried basil and dried oregano, and chopped fresh parsley if using. Stir until smooth, then fold the ricotta mixture into the spinach and onion.
Grease a baking dish (around 1.4 qt works well). Layer half of the sauced tortellini in the bottom, spread the entire spinach-ricotta mixture over it, then top with the remaining tortellini. Spoon the remaining 1/4 cup marinara over the top. Sprinkle evenly with the part-skim mozzarella and grated Pecorino or Parmesan.
Bake at 350°F (175°C) for about 30 minutes, until heated through and the cheese is melted and lightly golden. This yields four generous servings.
Ingredients (measured)
- 3 1/2 cups cheese tortellini (I used frozen)
- 1 1/4 cup marinara sauce, divided
- 1/3 cup part-skim ricotta
- 2 oz part-skim mozzarella
- 1 oz grated Pecorino Romano or Parmesan
- 1/2 medium onion, chopped
- 8 oz fresh spinach
- Olive oil spray
- 2 cloves garlic, minced
- Kosher salt
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- Fresh parsley, optional
Instructions (condensed)
- Cook tortellini in boiling water about 2 minutes if using frozen; drain.
- Toss tortellini with 1 cup marinara; set aside.
- Sauté onion until translucent, add garlic and spinach with 1/4 tsp kosher salt and cook until wilted; remove from heat.
- Mix ricotta with dried basil, dried oregano, and parsley; combine with spinach mixture.
- In a greased 1.4-qt baking dish, layer half the tortellini, spread the spinach-ricotta mixture, then top with remaining tortellini.
- Cover with remaining 1/4 cup marinara, sprinkle with mozzarella and grated cheese, and bake at 350°F for 30 minutes.
Nutrition & servings
Serves: 4. Approximate per-serving nutrition (varies by ingredients used): 420 kcal, 50 g carbohydrates, 25 g protein, 14 g fat. Adjust based on brands and portions.
Notes
This dish is flexible: swap cheeses or use a favorite store-bought marinara. If following a points-based plan, update values for the brands you select. Leftovers store well in the fridge and reheat nicely for lunches or a quick dinner.