Easy Creamy Tortellini Spinach Bake with Bacon

This easy Creamy Tortellini Spinach Bake is the ultimate weeknight comfort food. Loaded with savory bacon, fresh baby spinach, and tender cheese-filled tortellini, it is tossed in a rich, velvety homemade cream sauce that gets a bright, fresh lift from a splash of fresh lemon juice.

If you have been searching for a foolproof, easy spinach tortellini recipe that comes together in one pan, this 30 minute baked pasta dish is exactly what you need.

Recipe Inspiration

The other night I made a dinner that I had pinned from Pinterest, originally from Our Best Bites. When Lover Boy came home he was really excited to see the tortellini because he figured I was making my bacon alfredo tortellini dish that I made up after being on a business trip back in the day. (apparently I’ve never posted that here…I’ll dig through my pictures and post it soon).

He was quickly disappointed when I told him it was not said dish. Anyway, I thought this dish was good and really liked the lemon zing! Lover Boy thought it was OK and it was too spicy for the kids. Bummer for them, great for me! I would definitely encourage you to give it a try sometime.

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Spinach Tortellini Bake Ingredients

• Cheese & spinach tortellini – this is the brand I use and I find them in the dry pasta aisle. However, you can use whatever brand you prefer
• bacon or pancetta – adds a nice salty flavor. Keep some of the excess fat liquid and add to the cheese sauce when done…you’ll thank me for that extra flavor!
• garlic – use a garlic press to finely chop your garlic into small pieces
• flour – to create a bit of a roux, to thicken your cheese sauce
• milk – I prefer to use whole milk as it makes the sauce thicker and creamier
• kosher salt & pepper – simple seasonings to enhance all the savory flavors and balance the sauce
• basil – adds a sweet, peppery Italian herb flavor that beautifully complements the fresh spinach
• red pepper flakes – this recipe calls for 1/2 tsp. This was too spicy for my little kids, so add more or less red pepper flakes depending on your level of heat preferences
• lemon – adds a nice, subtle zingy taste!
• fresh spinach – I like to use baby spinach because the leaves are smaller and sometimes the regular sized spinach leaves are just a little too big for my preference
• mozzarella cheese – a really great melting cheese
• Parmesan cheese – a classic Italian cheese that is tangy and nutty all mixed into one!

Let’s Make It Together!

Prepare pasta

Bring a large pot of salted water to a boil and cook your cheese tortellini according to the package directions. Right before draining, toss your fresh baby spinach directly into the hot pasta and water.

Gently drain the pasta and spinach together in a colander. The residual heat will perfectly wilt the spinach leaves without making them soggy.

Make the sauce

In a large, deep skillet over medium heat, crisp up your chopped bacon or pancetta. Once it is beautifully golden and crisp, remove the meat with a slotted spoon but leave a tablespoon of the rendered fat in the pan for incredible depth of flavor.

Sauté your freshly pressed garlic in the bacon fat until fragrant, then whisk in the flour to create a quick roux. Let it cook for one minute to remove the raw flour taste, then slowly pour in the whole milk, whisking constantly until a thick, smooth, and velvety cream sauce forms. Stir in your salt, black pepper, red pepper flakes, fresh lemon juice, mozzarella, and Parmesan cheese.

Assembling the baked tortellini with bacon

Transfer your cooked, drained tortellini and wilted spinach into a 9×13-inch baking dish. Pour that rich, warm cheese sauce entirely over the top of the pasta. Give everything a gentle stir with a wooden spoon or spatula to ensure every single piece of tortellini is beautifully coated in the sauce. Top with an extra sprinkle of mozzarella and parmesan cheese if desired, then bake until bubbling and golden brown.

Add the cheeses

Add a generous amount of grated Parmesan and finely shredded mozzarella cheese to the top of the tortellini, again making sure it is all beautifully covered. This top layer of cheese will melt into a perfectly gooey, golden crust in the oven!

Add the crispy bacon

Using a sharp kitchen knife, cut your cooked bacon into small bits, aiming for roughly 1/4-inch to 1/2-inch pieces. Sprinkle these crispy bacon bits generously over the entire top of the cheese layer, ensuring every slice of the bake gets a perfect hit of smoky, savory flavor.

Bake

Preheat your oven to 350°F. Cook covered with tin foil for 20 minutes to trap the moisture and ensure the pasta heats through evenly without drying out the sauce. Then, uncover and cook for an additional 10 minutes, or until the cheese on top is completely melted, bubbling at the edges, and beautifully golden brown. Remove from the oven and let it rest for a few minutes before serving!

Pro Tip: Covering the pan is the secret to getting a perfectly moist baked tortellini with bacon without drying out the edges.

It was delicious! Over the years, this recipe has definitely become a family favorite that everyone looks forward to on busy weeknights.

Printable Recipe Card

Serve & Enjoy! PIN this image to save for later!

More Delicious & Easy Spinach Recipes

• Lipton Soup Spinach Dip with Hawaiian Bread
• Greek Spinach Pie
• Lentil and Spinach Breakfast Bowl
• Grilled Chicken, Toasted Walnuts, Strawberry, Spinach Salad
• Grilled Cheese with Spinach & Tomatoes
• Skillet Gnocchi with Spinach & White Beans
• Spinach Mozzarella Pumpernickel Sandwich
• Super Easy Spinach Artichoke Dip