Spinach & Mushroom Tortellini Bake

This Spinach & Mushroom Tortellini Bake is healthy comfort food at its best! The first addition in my Dump n’ Bake series, it’s honestly one of the easiest recipes I’ve ever made. You don’t even need to boil the pasta! Cheesy tortellini, a whole round of Boursin cheese, spinach, mushrooms, and a generous sprinkle of Parmesan combine to create the cheesiest, creamiest, most delicious dinner. My entire family loves this one, and I love how outrageously quick and easy it is to make! This is a weeknight dinner that's super comforting while still being well-balanced and full of protein and veggies. Every single bit is SO good!

Course Dinner, Main Course

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 45

Cooling Time 10

Total Time 1

Servings Servings

Calories 523kcal

Author Christine McMichael

Equipment

9x13" Casserole Dish

Ingredients

1 5-ounce round Boursin Garlic & Herb
24 ounces refrigerated cheese tortellini
2 cups baby spinach
8 ounces sliced mushrooms
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon red pepper flakes
1 cup chicken broth
1/2 cup white wine or chicken broth
1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 375°F.
Place the cheese round in the center of a 9x13” casserole dish.
Add in the tortellini so that it surrounds the cheese in the center and lays on the bottom of the dish.
Add the spinach, mushrooms, drizzle of olive oil, salt, pepper, and red pepper flakes.
Pour the chicken broth and white wine over the entire dish, focusing on pouring it over the pasta as much as possible.
Cover tightly (I used aluminum foil), then bake for 40 minutes.
Remove the cover and stir until creamy and well combined.
Top the entire casserole with grated parmesan, then place back in the oven and bake uncovered for another 5 minutes.
Let cool for about 10 minutes and enjoy!

Video

Notes

I love cutting up salami, pepperoni, or cooked chicken and adding it in to this bake! It's SO good and can add more protein.

Nutrition