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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.

    Advertisement
  • Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.

  • Broil for a minute or two until cheese has melted and turned golden brown.

Nutrition Facts

710.8 calories; 29.6 g protein; 62.5 g carbohydrates; 97.1 mg cholesterol; 1830.3 mg sodium. Full Nutrition

Reviews (253)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2008
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. Read More
(116)

Most helpful critical review

Rating: 3 stars
01/21/2014
Easy simple recipe for a quick easy meal that can be made ahead of time and popped into the oven for those time constrained. 10 ounces of spinach seemed like overkill so I separated the spinach into quarters and added one quarter at a time until it looked about right which equalized to about 5 ounces or 1/2 what the recipe stated. Had Portabello mushroom sausages I had to use up so I threw it into the mix which provided extra flavor. This isn't a "beautiful or pleasing to the eye" dish but it does have a certain rustic element that is appealing to the taste buds. Thank you Efasse for the submission. Read More
(32)
363 Ratings
  • 5 star values: 202
  • 4 star values: 112
  • 3 star values: 31
  • 2 star values: 13
  • 1 star values: 5
Rating: 4 stars
03/29/2008
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. Read More
(116)
Rating: 5 stars
03/04/2007
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! Read More
(103)
Rating: 4 stars
03/20/2007
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. Read More
(90)
Advertisement
Rating: 4 stars
05/12/2009
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! Read More
(54)
Rating: 5 stars
04/25/2007
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. Read More
(51)
Rating: 5 stars
12/30/2012
I just cannot suffer kitchen snobs! So what if the ingredients come out of jars/boxes/bags? It's all in how you put it together! This was fast, easy and more importantly, tastes good! Read More
(47)
Advertisement
Rating: 5 stars
03/17/2007
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. Read More
(34)
Rating: 4 stars
07/26/2010
Very VERY good. Cut back on Alfredo 3/4 cup for this much pasta. I have made with 2 cans of drained clams with big sucess. CAN'T STAND PEOPLE THAT CHANGE WHOLE RECIPE AND THEN RATED 5 STARS.. SUBMIT YOUR OWN RECIPE INSTEAD OF RATING. URK'S ME TO DEATH AND PEOPLE KEEP DOING IT. Read More
(34)
Rating: 3 stars
01/21/2014
Easy simple recipe for a quick easy meal that can be made ahead of time and popped into the oven for those time constrained. 10 ounces of spinach seemed like overkill so I separated the spinach into quarters and added one quarter at a time until it looked about right which equalized to about 5 ounces or 1/2 what the recipe stated. Had Portabello mushroom sausages I had to use up so I threw it into the mix which provided extra flavor. This isn't a "beautiful or pleasing to the eye" dish but it does have a certain rustic element that is appealing to the taste buds. Thank you Efasse for the submission. Read More
(32)