Creamy Baked Tortellini Recipes

CREAMY BAKED TORTELLINI WITH SPINACH

Creamy Baked Tortellini with Spinach image

In this easy, cheesy pasta bake, tortellini is briefly cooked and then tossed with fresh spinach and a super-quick homemade turkey ragu. Before finishing in the oven, the pasta is topped with crunchy seasoned panko mixture.

Provided by Sarah Carey

Time 35m

Number Of Ingredients 11

Ingredients

1/2 cup panko breadcrumbs
1/2 ounce Parmigiano-Reggiano, finely grated (1/3 cup)
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil, divided
2 teaspoons all-purpose adobo seasoning, such as Goya, divided
10 ounces fresh or frozen cheese tortellini
Kosher salt
12 ounces ground turkey
2 cups marinara sauce, such as Rao's
2 ounces cream cheese (1/4 cup)
1 bunch flat-leaf spinach (5 ounces), tough stems trimmed, or 3 cups baby spinach

Steps:

Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

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