I make casseroles so my oven feels useful and my takeout app feels threatened. This Delish Cheesy Tortellini Spinach Bake is basically a hug in a baking dish: pillowy tortellini, melty cheese, a sneaky shove of greens, and a sauce that says “I tried” without actually making you work. It looks fancy on Instagram and is forgiving in real life—meaning it tolerates my tendency to over-cheese everything.

Once, I proudly brought this to a family dinner and my husband announced it smelled like “romance.” Then he tried to cut it with a butter knife and created a modern art sculpture of melted cheese. The kids debated whether spinach is a vegetable or an aesthetic; one voted for pizza anyway. I laughed, cried (from laughter), and washed two casseroles because someone used a fork as a soup ladle. Moral: this dish survives chaos and still gets eaten.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🧡

MORE OF OUR FAVORITE…

Why You’ll Love This Delish Cheesy Tortellini Spinach Bake

– It’s comfort food that doesn’t require you to summon your inner soufflé master.
– Tortellini = built-in carb hug. No pasta shape negotiation necessary.
– Spinach sneaks in so you can feel marginally virtuous while drowning it in cheese.
– Feels impressive for guests; takes less time than your last attempt at “gourmet.”

Time-Saving Hacks

– Use frozen tortellini. Fresh would be cute, but frozen is faster and equally smug.
– Buy pre-shredded cheese—yes, it’s slightly waxier, but so is the idea of cleaning a grater at midnight.
– Brown-bag shortcut: assemble everything in the baking dish to avoid rinsing a dozen bowls. You’ll still do some dishes, let’s not lie.

Serving Ideas

– Serve with a crisp green salad and a vinegar that makes you sound fancy when you say it.
– Serve with wine if the kids drove you nuts or if the oven timer and microwave had an argument.
– For a weeknight: throw garlic bread under the broiler until it’s pretending to be artisanal.
– If you want to overcomplicate it, add roasted cherry tomatoes. If you want to be honest, spoon it into bowls and call it dinner.

What to Serve It With

Carbs: garlic bread, crusty baguette, or just a spoon—your call.
Veg: a simple arugula salad tossed with lemon and shame-free olive oil.
Drink: something red or bubbly that absolves you of last night’s burnt cookies.

Tips & Mistakes

– Don’t overcook the tortellini before baking; it will become sock-like if you do. Slightly under is safer.
– Don’t skip seasoning the sauce—cheese is strong, but it’s not a psychic. Salt and pepper are your friends.
– If the top browns too fast, tent with foil. I learned this after turning my bake into a charred cheese sculpture.
– Use fresh spinach if you have it; frozen works in a pinch but wilt and drain well unless you like watery casserole regret.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Reheat gently in the oven or microwave—microwave will get things faster, oven will make you feel like a patient adult.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!