Recipe by EFasse
"This is such an easy recipe, but it looks and smells great, and tastes even better! Your guests will think you spent hours on it. You can add cooked Italian sausage, too! Great with a salad and garlic bread."
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2 (9 ounce) packages
1 (24 ounce) jar
1 (16 ounce) jar
1 (10 ounce) box
frozen chopped spinach, thawed and squeezed dry
dried Italian seasoning
1 (8 ounce) package
shredded Mozzarella cheese
freshly grated Parmesan cheese
dried Italian seasoning
I am happy to be the first to rate this recipe. It was really good. I mdae it for company the other day. I served it with some procuitto wrapped asparagus and my guests thought I had worked on a gourmet meal all day. They asked for the recipe and took home the leftovers. This is a great one!
My husband loved this dish. I however, did not like it at all. Perhaps it wouldn't have been so bad if I skipped the jar of alfredo sauce; either way, I won't be making this again
Like many other reviewers, I added extra tortellini. In fact, I tripled it. I bought 2 19oz packages of frozen tortellini and used 1 1/2 of them. I used the same amounts of sauce, but rinsed the jars with a couple oz of water which I mixed in. I also baked the tortellini for about 20 minutes at 350 degrees F covered, then added the cheese on top and baked about 10 more minutes uncovered. This is a very tasty dish. Hubby thought there was too much "green stuff", but I really liked the spinach. It's all in your taste.
This recipe was not only delicious, but incredibly easy to make (hence the name, I suppose). My only suggestion is to increase the amount of noodles used. There is too much sauce for the small package of tortellini. We solved this problem by dipping garlic bread in the sauce. I bet it would also be great if you substituted the tortellini with penne noodles.
My family LOVED this recipe, BUT I am only giving 4 stars because it all depends on what brands/flavor sauces you use as to how well this turns out. Our first time this was amazing! We used Prego Onion and Garlic sauce. The second time we used Ragu (can't remember what kind, something similar) and it was pretty salty and tasteless. Having made the recipe before we knew how great it was and will make it again. But if we hadn't made it previously with such awesome results, we never would have touched it again. That's what a big difference the sauce can make. I recommend going for something more tomato'y, not sweet or cheesy. If you sample your sauce and it's too sweet, try mixing a little tomato paste into it. Anyway, great recipe, IF you can pick the right kind of spaghetti sauce!
I completely agree with other reviewers that this recipe requires additional tortellini to keep it from being soupy. Since my husband and I are watching calories, I used a store-bought parmesan & mozzarella white sauce in place of the alfredo sauce. It tastes similar to the alfredo but cuts out about 40 calories per serving, and 5.5 grams of fat.
This is really good. I plan to try it withe less cheese topping next time. It didn't seem to add a lot to the flavor and adds lots of fat.
This was very good. I did what others suggested. I used 13 ounces of noodles, 18 ounces of marinara, and 13 ounces of alfredo sauce. There was still just a little left over for sopping the bread. I did not think the cheese was overwhelming as other users suggested but I do like cheese. It was awesome. Thanks so much poster
* Percent Daily Values are based on a 2,000 calorie diet.
Easy, Cheesy Tortellini Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 358
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