I love this recipe because it’s quick, satisfying, and feels indulgent without taking hours. It’s ideal when I crave lasagne but don’t want the fuss of layering sheets or making béchamel. Using store-bought tortellini makes everything so much faster while still keeping it flavorful. The sauce comes together in seconds, and the whole meal can go from stove to table in under ten minutes. Plus, it’s a great way for me to sneak in some greens with the spinach.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 g (1.1 lb) Tortellini, I used 2 x 250g packs 240 g (9 oz) Spinach 120 g (4 oz) Grated mozzarella
For the sauce: 500 g (2 cups) Passata 2 tsp Garlic granules 2 tsp Dried oregano 1 tbsp Runny honey 2 tbsp Tomato puree Sea salt and freshly ground pepper
Directions
I start by preheating the grill to HIGH. Then, I cook the tortellini in a large pan of salted boiling water following the pack instructions, which usually takes about 5 minutes. While that’s cooking, I mix up all the sauce ingredients in a bowl until smooth.
One minute before the pasta finishes cooking, I add the spinach to the same pot to quickly wilt it. Then, I drain everything well to avoid a watery dish. I transfer the tortellini and spinach into a shallow casserole dish, pour the sauce evenly over the top, and sprinkle the grated mozzarella across it. Finally, I pop it under the grill for about 5 minutes until the cheese is golden and bubbly.
Servings and Timing
This recipe makes 4 servings and takes about 10 minutes in total — 5 minutes to prep and 5 minutes to cook.
Variations
When I want to mix things up, I sometimes use different tortellini fillings like cheese or chicken for a non-vegetarian twist. I can also switch the spinach for kale or even stir in a few sun-dried tomatoes for extra depth of flavor. For a richer version, I might sprinkle some Parmesan or layer a bit of cream cheese under the mozzarella. Serving it with a green salad and garlic bread makes it a more complete meal.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I cover the dish with foil and warm it in the oven at 180°C (350°F) for about 10–15 minutes or until heated through. I can also reheat individual portions in the microwave for about 2 minutes, but I make sure to stir halfway so it warms evenly.
FAQs
Can I use frozen tortellini for this recipe?
Yes, I can use frozen tortellini—just add an extra minute or two to the boiling time.
What type of tortellini works best?
I prefer using fresh spinach and ricotta tortellini, but any filled tortellini works well.
Can I make this ahead of time?
Yes, I can assemble it earlier in the day and grill it just before serving.
How can I make it more filling?
Adding cooked chicken, sausage, or even some roasted vegetables makes it heartier.
Can I use a different cheese?
Absolutely. I’ve used cheddar, Parmesan, or a mozzarella-cheddar mix before.
What’s the best side dish to serve with it?
I usually serve it with a simple green salad and some garlic bread.
Can I make it vegan?
Yes, by using vegan tortellini, dairy-free mozzarella, and skipping the honey.
How do I stop it from being watery?
I make sure to drain the spinach and pasta thoroughly before mixing everything together.
Can I freeze leftovers?
Yes, I can freeze portions in airtight containers for up to 2 months, then thaw and reheat as needed.
Can I add extra vegetables?
Definitely. Zucchini, mushrooms, or bell peppers work really well in this dish.
Conclusion
This Spinach and Ricotta Baked Tortellini Lasagne is my go-to when I need something fast but crave that comforting, homemade feel. With minimal prep, simple ingredients, and maximum flavor, it’s the perfect weeknight meal that never disappoints. Whether I stick to the vegetarian version or switch it up with a meaty filling, it’s always a hit at my table.
A quick and comforting Spinach and Ricotta Baked Tortellini Lasagne that tastes like homemade lasagne but takes only 10 minutes to prepare. With layers of cheesy tortellini, spinach, and rich tomato sauce, it’s the perfect effortless weeknight meal.
Ingredients
500 g (1.1 lb) Tortellini (2 x 250 g packs, preferably spinach and ricotta filled)
240 g (9 oz) Fresh spinach
120 g (4 oz) Grated mozzarella
500 g (2 cups) Passata
2 tsp Garlic granules
2 tsp Dried oregano
1 tbsp Runny honey
2 tbsp Tomato puree
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat the grill to HIGH.
Bring a large pot of salted water to a boil and cook the tortellini according to package instructions (about 5 minutes).
In a medium bowl, combine passata, garlic granules, oregano, honey, tomato puree, salt, and pepper. Stir until smooth to make the sauce.
One minute before the tortellini finishes cooking, add the spinach to the pot to wilt.
Drain the tortellini and spinach thoroughly to remove excess water.
Transfer the drained tortellini and spinach to a shallow casserole dish.
Pour the prepared sauce evenly over the top and sprinkle with grated mozzarella.
Grill for about 5 minutes, or until the cheese is melted, golden, and bubbly.
Serve hot with a green salad or garlic bread, if desired.
Notes
Ensure the spinach and tortellini are well-drained to avoid a watery dish.
Swap spinach for kale or add sun-dried tomatoes for extra flavor.
Use cheddar, Parmesan, or a mozzarella blend for variety.
For a vegan version, use dairy-free tortellini and cheese, and omit the honey.
Leftovers can be stored in the fridge for up to 2 days or frozen for up to 2 months.
