It’s kind of a bummer to be back to regular dishes after all of the excitement and sweetness of Christmas, but alas, we must eat food other than desserts. Luckily, while I’ve been busy posting indulgent Christmas recipes, I have been off making some pretty fantastic main dishes behind the scenes.
I made this tortellini bake the day after I made my homemade pasta sauce. When I made the pasta sauce, we ended up finishing off all of the spaghetti, but had a cup of sauce remaining. Sure, I could have boiled up more spaghetti, but what’s the fun in that?
Since I had been wanting to make another version of my Tortellini Bake in Rose Sauce, I decided that this would be the perfect opportunity to do so. This is a cheesier version of the original bake, with a little spinach thrown in to make it feel a little healthier.
Three Cheese Tortellini Bake
1 (9oz) package whole wheat three cheese tortellini
½ cup frozen spinach
1 cup homemade or jarred pasta sauce
4 oz cream cheese, softened
¼ cup grated parmesan cheese, divided
¼ cup lowfat milk
½ cup mozzarella cheese
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Cook the frozen spinach and tortellini for 3 minutes and drain.
Meanwhile, combine the pasta sauce, cream cheese, 2 tbsp of parmesan, and milk.
Pour the sauce over the tortellini and stir to combine. Place the mixture into a small casserole dish (mine was approximately 7x7 inches). Sprinkle the mozzarella over the top, followed by the parmesan.
Bake for 25 minutes or until the cheese is melted and beginning to brown.