Ingredients
20 ounces refrigerated cheese tortellini
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups Alfredo sauce
2 cups shredded mozzarella cheese, divided
Directions
1. Preheat your oven to 375°F and lightly grease a rectangular glass baking dish.
In a large mixing bowl, stir together the tortellini, squeezed dry spinach, Alfredo sauce, and 1 1/2 cups of the mozzarella until everything is well coated.
Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup mozzarella over the top.
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake another 10 to 15 minutes, until the tortellini is tender and the cheese is melted and bubbly with a few golden spots.
Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle a bit, then spoon onto plates and serve warm.
Variations & Tips
Add a little protein: If you want to stretch this into a heartier meal, stir in cooked shredded chicken or browned Italian sausage before baking. It makes the casserole a bit more substantial without changing the easy spirit of the dish.
Use fresh spinach: Fresh spinach works just fine if that is what you have on hand. Wilt about 5 ounces in a skillet or the microwave first, then squeeze out any extra moisture so the casserole does not turn watery.
Choose your sauce wisely: A thicker Alfredo sauce gives the nicest creamy texture here. If your sauce is on the thin side, let the baked dish rest a few extra minutes before serving so everything sets up beautifully.
Make-ahead help: You can assemble the casserole earlier in the day, cover it, and refrigerate it until supper time. If it goes into the oven cold from the refrigerator, add about 10 extra minutes to the covered baking time.
Change the cheese: Mozzarella gives you that gentle, melty topping kids love, but a handful of Parmesan or an Italian blend can add a little extra flavor. I often say these old family casseroles are forgiving, and this one surely is.