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One Pan Baked Cheese Tortellini with spinach, mushrooms, and spicy vodka sauce. With minimal ingredients and big flavor payoff, this is weeknight pasta perfection.
This recipe post is proudly sponsored by DeLallo. I was compensated for my time, however all opinions are my own.
This weeknight-friendly pasta bake is pure comfort in a pan.
In addition to universal-favorite cheese tortellini, this saucy number includes sautéed mushrooms, spinach, and DeLallo Pomodoro Spicy Vodka Sauce.
- I will warn you, this pasta sauce is true to its description when it comes to spice. If you’re spice-adverse (or making it for kiddos), I suggest using their classic Pomodoro Creamy Vodka Sauce instead.
Here’s what I love about this tortellini pasta bake:
- It’s easy to make—requiring only 15 minutes of active prep.
- It holds up incredibly well for leftovers, and is freezer-friendly!
- Easy to double if serving a larger crowd.
- Endlessly versatile. Go ahead and toss in your favorite veggies or protein.
- Kid-approved if you use a less spicy sauce.
Ultimately, this baked cheese tortellini bake is better for you (and better-tasting) than anything you’ll find in a restaurant or the freezer section.
How to Make Baked Tortellini
It was quite the revelation when I discovered that cheese tortellini requires no pre-boiling prior to baking.
That makes it a true one pan wonder that will undoubtedly receive a standing ovation from the whole table.
The Ingredients:
- Tortellini: Look for cheese tortellini in the refrigerator section of your grocery store, near the fresh pasta sauces and soft cheese. If you can find DeLallo Three-Cheese Tortellini, it offers high quality ingredients in an authentic Italian recipe.
- Mushrooms: The recipe calls for baby bella (cremini) mushrooms, which are easiest to find. For more meaty, umami notes, use a mix of shiitake and/or portobello mushrooms.
- Spinach: To amp up the micronutrients and add lovely pops of green throughout the pasta.
- Onion: Use yellow onion or shallots.
- DeLallo Pomodoro Spicy Vodka Sauce: This rich, velvety smooth pasta sauce is the perfect marriage of tangy tomatoes, fresh cream, and Italian cheeses. A splash of vodka brings out the bright tomato flavor, and chili flakes lend a spicy kick.
- The beauty of using jarred pasta sauce in this recipe is that it comes equipped with all of the flavor agents you need. This helps streamline the ingredient list and preparation.
- Mozzarella: Mild and highly meltable, mozzarella cheese is the perfect option to finish the tortellini.
- Basil: For a pop of freshness, garnish the dish with finely chopped fresh basil leaves.
The Directions:
Step 1: Sauté Veggies
Preheat oven to 375ºF.
Heat olive oil in a large oven-proof skillet (such as a cast iron) over medium heat.
Add onion and mushrooms; sauté until golden, about 8 minutes. 
Step 2: Add Spinach
Add spinach and cook until wilted, stirring often, about 2 minutes. Season veggies with salt.
Step 3: Add Sauce and Tortellini
Stir in vodka sauce and tortellini. Cover pan with foil and transfer to the oven. 
Step 4: Bake
Bake for 20 minutes. Remove foil and stir the tortellini.
Scatter mozzarella overtop and place back in the oven for 5 more minutes. Heat broiler to HIGH and broil for 2 more minutes for a golden topping. Garnish with fresh basil, and serve!
Recipe Adaptations:
- To make gluten free: Look for gluten free tortellini in the freezer section, such as Cappello’s or Taste Republic brand.
- To make with meat: Before sautéing the vegetables, sauté 8 ounces of ground turkey or beef until browned.
FAQs and Expert Tips:
Does Tortellini Need to Be Boiled Before Baking?
Serving Suggestions:
Baked cheese tortellini is a filling main dish recipe, so I like to serve it with some lighter sides:
How to Freeze and Reheat:
This tortellini pasta bake freezes incredibly well, so don’t freight if you end up with leftovers. And, as I always say, any pasta dish is better the next day after being reheated!
- Transfer pasta to an 8-inch square freezer-to-oven baking dish. Wrap tightly in plastic wrap, followed by foil to lock in moisture. Or, if you’d rather not tie up your baking pans, line them with plastic wrap FIRST so you can easily pull the pasta bake out, if needed.
- Label and date each pan, and freeze for up to 3 months.
- When ready to reheat, place in the refrigerator overnight to thaw. Once thawed, remove plastic wrap and foil, and bake at 350°F for 30 minutes, or until heated through.
- If the pasta seems a bit dry after reheating, stir in about ¼-1/2 cup of vegetable broth to re-hydrate.
More Tortellini Recipes to Try:
Creamy Spinach Tortellini Soup
30 Minute Pesto Tortellini Salad
Tuscan Tortellini and Tomato Soup
If you give this recipe a try, I’d love for you to come back and give it a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations!
One Pan Baked Cheese Tortellini with Vodka Sauce
Equipment
- Large oven-proof sauté pan
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 8 oz. cremini (baby bella) mushrooms, sliced
- 1/2 cup finely chopped yellow onion or shallots
- 1 (5-oz.) bag or pkg. fresh baby spinach
- 1/4 tsp. kosher salt
- 1 (25-oz.) jar DeLallo Pomodoro Spicy Vodka Sauce*
- 1 (9 or 10-oz.) pkg. fresh cheese tortellini
- 1 cup shredded mozzarella cheese
- 2 to 3 Tbsp. fresh chopped basil leaves
Instructions
- Preheat oven to 375ºF.Heat olive oil in a large oven-safe sauté pan (such as cast iron or stainless steel) over medium heat. Add onion and mushrooms; sauté until golden, about 8 minutes.Add spinach and cook until wilted, stirring often, about 2 minutes. Season veggies with salt.
- Stir in vodka sauce and tortellini. Cover pan with foil and transfer to the oven. Bake for 20 minutes.Remove foil and stir the tortellini. Scatter mozzarella overtop and place back in the oven, uncovered, for 5 more minutes.Heat broiler to HIGH and broil for 2 to 3 more minutes for a golden topping. Garnish with fresh basil.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I tried this recipe last week and it turned out perfect. Last time I added mussels in the shell and it was delicious. This time, I’m scratching the mushrooms and substituting with gnocchi. We’ll see how it turns out! Thanks for this amazing recipe, loving how easy it is to make!
I tried this recipe last week and it turned out perfect. Last time I added mussels in the shell and it was delicious. This time, I’m scratching the mushrooms and substituting with gnocchi. We’ll see how it turns out! Thanks for this amazing recipe, loving how easy it is to make!
Hi! This recipe was listed on your new mom freezer meals page. Should I prep and freeze…or bake then freeze? Reheating instructions? Thanks so much! My brother is expecting twins!
If I don’t have an oven safe pan can I prep the veggies first and then transfer it all to bake in something else?