Spinach Tortellini Casserole

  • Yield: 6 to 8 servings


2packages (10 ounces each) fresh cheese tortellini, cooked according to package directions
2tablespoons olive oil
3/4cup chopped onion
1clove garlic, minced
10ounces frozen spinach, thawed and drained
2cups heavy whipping cream
2cups freshly grated Parmigiano-Reggiano cheese, divided
-- Coarse salt and freshly ground pepper


  1. Preheat the oven to 350 degrees. Lightly butter a casserole dish; add the cooked tortellini and set aside.
  2. In a large skillet, heat the olive oil over medium heat and saute the onions and garlic until soft and golden.
  3. Add the spinach, cream and 1 cup of the cheese to the pan, stirring to combine. Season with salt and pepper.
  4. Pour the spinach mixture over the tortellini and sprinkle the remaining 1 cup of cheese on top. Bake for 30 minutes.

Recipe reprinted with permission from The Junior League of Houston, Inc., Peace Meals, a Book of Recipes for Cooking and Connecting (The Junior League of Houston, Inc., 2008)