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Tortellini topped with mozzarella and covered in tomato sauce

Baked Cheese Tortellini

Baked Cheese Tortellini with Spinach is a very easy but delicious dinner! The cheese tortellini are baked in a rich tomato sauce with spinach and sundried tomatoes. Covered with creamy mozzarella then baked until creamy, gooey and scrumptious!
Course Dinner
Cuisine Vegetarian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 545kcal


  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 1 medium carrot peeled then finely chopped
  • 1 stalk of celery finely chopped
  • 2 - 3 cloves of garlic finely minced or put through a garlic press
  • 1 tablespoon dried oregano
  • 500 ml / just over 2 cups of passata
  • 5 sun-dried tomatoes drained and thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 heaped tablespoon sun-dried tomato paste
  • 150 g / 5 cups of fresh baby spinach
  • 1 x 300 g / 1 x 12 oz pack of cheese tortellini
  • 125 g / 1 x 6 oz ball of fresh mozzarella
  • 50 g / ½ a cup of pecorino cheese finely grated, in US you can use Parmesan or any vegetarian hard Italian cheese
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh basil for garnish optional


  • Preheat the oven to 180°C (350°F)fan oven / 200°C(390°F) conventional oven.
  • Heat 1 tablespoon of olive oil in a large oven-proof saute pan.
    Add the chopped onion, celery and carrot with a small pinch of salt. Cook over medium heat for about 20 minutes until soft. Stir often.
  • Meanwhile, in another frying pan add a splash of olive oil to the pan then cook the spinach until wilted. Remove from the pan and leave to cool slightly.
    Squeeze some of the liquid out of the spinach then roughly chop it.
  • Once the onion mixture has softened add 1 tablespoon of dried oregano, and 2 to 3 cloves of finely minced garlic and cook for a minute.
    Then pour the passata into the pan, add 1 tablespoon of sun-dried tomato paste and 1 tablespoon balsamic vinegar.
    Stir in the chopped spinach and the sliced sun-dried tomatoes.
    Season with the remaining salt and pepper and simmer for a few minutes.
  • Add the cheese tortellini to the sauce then gently stir them being careful not to break any.
    Sprinkle the grated pecorino over the sauce, then tear up the mozzarella into bitesize pieces and spread it over the sauce.
    Bake in the oven for 20 - 25 minutes turning the pan halfway through cooking. Be careful the pan will be piping hot!
    Once the sauce is bubbling and the cheese is golden then remove it from the oven.
    Leave to cool slightly before serving, add some chopped basil as a garnish and serve with some good crusty bread to mop up the sauce.


  • Tortellini - you can use any tortellini you like for this. We love four cheese tortellini or spinach and ricotta tortellini.
  • Sauce - if you need to make this in less time you can use a jar of your favourite tomato-based pasta sauces.
  • Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of four and does not include bread.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients, using a digital scale, if possible for best results.


Calories: 545kcal | Carbohydrates: 65.1g | Protein: 22.6g | Fat: 22.4g | Saturated Fat: 7.4g | Cholesterol: 71mg | Sodium: 1441mg | Potassium: 706mg | Fiber: 9.5g | Sugar: 7.6g | Calcium: 302mg | Iron: 3mg