Spinach & Mushroom Tortellini Bake

Fuss-Free, Cheesy, Spinach & Mushroom Tortellini Bake

Welcome to my new Dump n’ Bake series! The idea behind this series is to help us all (myself included) get super easy dinners on the table, even when life gets busy, which tends to happen in the fall for so many of us. And this spinach and mushroom tortellini bake felt like the perfect way to kick things off! 

The Boursin melts into a creamy, garlicky sauce that coats every piece of tender tortellini, and the spinach and mushrooms add just enough freshness to balance it out and prevent it from being too heavy. Honestly, every bite tastes like it took way more effort than it did. Even my littles cleared their plates, which is always a huge win! 

I recently made this recipe for my friend who just had a baby, and they loved it so much that it’s now on rotation for her dinner menu. I think you guys are REALLY going to love this one, so if you try it, let me know how it turned out!

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Why You’ll Love This Recipe

• Truly Fuss-Free – There’s hardly any prep time involved with this recipe, especially if you buy pre-sliced mushrooms. Just combine the ingredients and sit back as they bake! 
• Quick + Easy – The entire dish bakes in the oven in about 45 minutes, meaning you can have dinner on the table in an hour with plenty of time to make a side or two, or just relax.
• Comforting Pasta Goodness – You can never have too much cheese, right? The Boursin also adds savory, garlicky notes that give the dish lots of depth. 
• Versatile – I like to serve this pasta bake as a complete meal, but it can easily double as a side dish. You can also mix and match different veggies, adjust the seasonings, or add protein! 

RELATED: Chicken Sausage Orzo Boursin Bake 

Ingredients

• Boursin Cheese – This is a soft, creamy, slightly crumbly cheese. I use garlic & herb Boursin to add flavor to the dish. If you can’t find Boursin, a block of seasoned cream cheese or feta also works well. 
• Cheese Tortellini – I use refrigerated cheese tortellini, but feel free to substitute any tortellini you like best! If using frozen tortellini, just make sure to thaw it first. 
• Veggies – I include baby spinach and sliced mushrooms for extra nutrients and flavor. I like to use pre-sliced mushrooms to keep things super easy! 
• Olive Oil – Avocado oil also works, but I prefer the peppery flavor of olive oil in this recipe. 
• Seasonings – Salt, black pepper, and red pepper flakes enhance the savory flavor and add just a touch of heat. Feel free to add more red pepper flakes if you want more spice. 
• Chicken Broth – This helps cook the tortellini while adding savory flavor. I use low-sodium broth so that I have more control over the flavor of the dish! Substitute vegetable broth if you want to keep your tortellini bake vegetarian-friendly. 
• White Wine – This adds brightness and depth, balancing the heavier ingredients. You can substitute additional chicken broth if you prefer to cook without wine.
• Parmesan Cheese – A layer of grated Parmesan adds the perfect finishing touch! 

How to Make This Spinach & Mushroom Tortellini Bake

Dinner doesn’t get simpler than this. All you need is a casserole dish! Here’s how to make this Spinach & Mushroom Tortellini Bake: 

1. Combine ingredients – Place the cheese in the center of a casserole dish, and scatter the tortellini around the cheese. Then, add the veggies, a drizzle of oil, and seasonings. Pour the broth and wine over the dish, making sure to coat as much pasta as possible. This helps it cook! 
2. Bake – Cover the dish tightly with a lid or aluminum foil, and bake until the pasta is tender. 
3. Add cheese – Remove the cover and stir until the cheese is creamy and everything is well combined. Sprinkle Parmesan evenly on top, and continue to bake just until the cheese melts. 
4. Serve – Let the pasta cool slightly, and enjoy warm as is or with a side salad or crusty bread! 

Tips

• Keep the tortellini submerged. When adding the broth and wine, pour the liquid over the tortellini as evenly as possible. This helps the pasta cook and become tender.
• Cover the dish tightly. Trapping the steam inside the casserole dish is key to cooking the tortellini without boiling it first.
• Give it a good stir. Once the initial bake time is up, stir everything thoroughly to melt the Boursin into the cooking liquid and create a smooth, creamy sauce.
• Let it rest before serving. Give the tortellini bake about 10 minutes to cool and thicken before digging in. The sauce will become creamier as it sits! 

RELATED: Creamy Protein Soup

Variations 

Add protein. Make this tortellini bake even more filling by including shredded chicken, Italian sausage, salami, or ground beef. Just make sure any meat is fully cooked before adding it to the casserole. 

Use different veggies. Swap the spinach with chopped kale, broccoli, asparagus, zucchini, or whatever you have on hand! 

Try a different Boursin flavor. Garlic & herb is my favorite, but any version will work. The shallot & chive and caramelized onion & herbs are both so good, too!

Swap the tortellini. Use meat or veggie-filled tortellini instead of cheese tortellini for a slightly different taste. 

How to Store

Refrigerator – Store leftover tortellini bake in an airtight container in the refrigerator for up to 4 days.

Freezer – I don’t recommend freezing this recipe! The creamy sauce can separate, and the tortellini and vegetables may become mushy once thawed.

Reheating – Reheat leftovers in the microwave or in a covered baking dish in the oven at 350°F just until warmed through. Add a splash of chicken broth before reheating if the sauce has thickened too much.

More Healthy Pasta Recipes

• Vegan Pasta Bake
• Mexican Pasta Bake
• Buffalo Chicken Pasta Bake
• Mushroom and Spinach Pasta Bake
• Mediterranean Chicken Feta Bake
• Healthy Chicken Broccoli Pasta Casserole

Cheesy Comfort Food Recipes You’ll Love

• Cheesy Chicken Spaghetti Squash Casserole
• Healthy Mac & Cheese
• Mac and Cheese with Ricotta
• Cottage Cheese Lasagna
• Creamy Lemon Greek Yogurt Pasta
• Garlic Parmesan Chicken Pasta