Creamy Spinach Tortellini

This creamy spinach tortellini has become my weeknight dinner hero when I need something delicious on the table with minimal effort. The combination of cheese-filled pasta and velvety spinach sauce creates a comforting meal that feels indulgent despite taking just 30 minutes to prepare.

I discovered this recipe during a particularly hectic week when my pantry was nearly empty. What started as a desperate dinner solution has become one of our most requested meals, especially on cold evenings when we crave something warm and satisfying.

Ingredients

• Three Cheese Tortellini 20 oz: The star of the dish with pockets of cheesy goodness in every bite. Fresh tortellini works best but refrigerated ones also provide excellent results.
• Cream Cheese 8 oz: Creates the luxuriously smooth base for the sauce. Allow it to soften at room temperature for easier melting.
• Chicken or Vegetable Stock 1½ cups: Adds depth of flavor while thinning the cream cheese into a silky sauce. Homemade stock elevates the dish if you have it.
• Baby Spinach 6 cups loosely packed: Adds nutrition and beautiful color. Fresh spinach works best as it wilts perfectly into the creamy sauce.
• Colby Jack or Mozzarella Cheese 1 cup shredded: Creates that irresistible golden top. Freshly shredded cheese melts more evenly than pre-packaged options.

Step-by-Step Instructions

Prepare the Tortellini:

Cook the tortellini according to package instructions until just al dente. Be careful not to overcook as they'll continue softening slightly in the oven. Drain well and set aside while you prepare the sauce.

Create the Cream Base:

In a large oven-proof skillet, combine the cream cheese and chicken broth over medium heat. Whisk frequently as the cream cheese melts to prevent any lumps from forming. Allow the mixture to simmer gently for about 10 minutes until it thickens slightly and becomes smooth.

Incorporate the Spinach:

Add the fresh spinach to the cream cheese mixture. It will look like a lot at first but will quickly wilt down. Stir gently for about 5 minutes until the spinach is completely incorporated into the sauce and has released its moisture.

Combine and Top:

Carefully fold the cooked tortellini into the spinach cream sauce, ensuring each piece gets coated. Spread everything into an even layer in the skillet then sprinkle the shredded cheese evenly across the top for that perfect melty finish.

Bake to Perfection:

Place the skillet in a preheated 400°F oven for 7-10 minutes. Watch carefully for the cheese to become golden and bubbly. The edges should be slightly crispy while the center remains creamy.

The cream cheese is truly the magical ingredient in this recipe. I've tried making similar dishes with heavy cream or other bases, but nothing creates that perfect silky texture quite like cream cheese. My daughter now specifically requests the "special cheesy spinach pasta" whenever she has friends over for dinner.

Make-Ahead Options

This recipe works wonderfully as a make-ahead meal. You can prepare everything up to the baking step, cover with foil, and refrigerate for up to 24 hours. When ready to serve, simply bake for an additional 5-7 minutes since it will be starting from cold. The texture remains perfectly creamy and the flavors actually develop nicely during the rest period.

Serving Suggestions

While this tortellini is certainly substantial enough to serve as a main course, I love pairing it with a simple arugula salad dressed with lemon and olive oil. The peppery bite and acidity balance the richness of the pasta beautifully. For a more substantial meal, a piece of crusty garlic bread and some roasted cherry tomatoes make excellent companions that complement without overwhelming the star of the show.

Healthier Adaptations

If you're looking to lighten this dish slightly, there are several successful variations I've tried. Using light cream cheese works surprisingly well and reduces the calorie content. You can also increase the spinach to pasta ratio for more vegetables, or mix in other quick-cooking greens like arugula or kale. For extra protein without much effort, stirring in a can of drained white beans or some rotisserie chicken pieces works beautifully.

Save This

Common Queries

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Thaw completely and squeeze out excess moisture before adding to the cream cheese sauce. Use about 2 cups of frozen spinach to replace the 6 cups of fresh spinach leaves.

→ What can I substitute for cream cheese?

If you don't have cream cheese, you can substitute mascarpone for a similar creamy texture, or use ricotta cheese blended with a little heavy cream. For a lighter version, try Greek yogurt mixed with a small amount of butter.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish up to the baking step, let it cool, then refrigerate for up to 24 hours. When ready to serve, bake it covered at 350°F for about 20 minutes until heated through, then uncover and bake 5-10 minutes more until the cheese is bubbly.

→ Is there a way to add protein to this dish?

Absolutely! You can add cooked chicken, shrimp, or Italian sausage to make it more protein-rich. Simply cook your protein separately and fold it in with the tortellini before adding the cheese topping and baking.

→ What can I serve with this tortellini dish?

This creamy tortellini pairs well with a simple green salad, roasted vegetables, or garlic bread. A light side dish balances the richness of the pasta. For a complete meal, consider adding a protein if not already included in the dish.

→ Can I make this dairy-free?

For a dairy-free version, use plant-based tortellini, dairy-free cream cheese, vegetable broth, and dairy-free shredded cheese alternative. The texture may differ slightly, but the overall dish will still be creamy and delicious.