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A tortellini Alfredo spinach pasta bake in a white casserole dish.

Tortellini Alfredo Spinach Casserole

  • Author: The Cooking Jar
  • Total Time: 50 mins
  • Yield: 8-10 1x


This tortellini Alfredo spinach casserole has all the comfort you need and it’s easily made with a couple of store-bought ingredients!


Units Scale
  • 19 oz. frozen cheese tortellini
  • 10 oz. frozen chopped spinach
  • 16 oz. baby Bella mushrooms, cleaned and sliced
  • 1 1/2 cups Alfredo sauce
  • 8 oz. sour cream
  • 15 oz. ricotta cheese
  • 1 teaspoon garlic, minced
  • 1 large egg, beaten
  • 1/4 cup Parmesan cheese, shredded
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 1 1/2 cups mozzarella cheese, shredded


  1. Cook the spinach according to package directions and drain any excess liquid.
  2. Meanwhile, saute mushrooms in some oil over medium-high heat until mushrooms cook down, about 5 minutes. Drain any excess liquid.
  3. Mix the frozen tortellini with Alfredo sauce, cooked mushrooms and spinach, sour cream and salt and pepper to taste.
  4. Combine ricotta, garlic, egg, Parmesan and parsley and mix thoroughly.
  5. Add the ricotta mixture to the tortellini mix and stir to combine.
  6. Place pasta in a 9×13 casserole dish and top with mozzarella cheese.
  7. Bake at 350°F for 30 minutes or until bubbly.
  8. Broil at 450°F for 2-3 minutes or until cheese starts to brown.
  9. Dish and serve hot.
  • Prep Time: 15 mins
  • Cook Time: 35 mins