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.
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 MoreEasy, 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 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.
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!
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.
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!
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.
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.
I loved this recipe. I did make some variations.. I used Penne pasta instead of the tortellini. I didn't use as much pasta (about 8 ounces) because I sauted vegetables and made it a little healthier. I used 1 green bell pepper, 1 yellow bell pepper, 8 oz of fresh mushrooms, 1 small red onion, 3 cloves of finely minced garlic, 8 oz of fresh spinach and 1 small can of sliced black olives along with the italian seasoning and 1 bay leaf. Put it all together in a cassarole dish...with the marinara sauce and alfredo sauce.... mixed 8 oz of parmasean cheese, 2 cups of moterey jack into the pasta... and topped it with 2 cups mozerella. Did'nt need a salad......and warmed up a loaf of focaccia. It was a feast!!!!
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.
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
I really enjoyed this recipe. I followed the recipe exactly except I increased the amount of tortellini (based on the fact that others said it was too saucy). There was still plenty of sauce for dipping bread in. I also didn't broil the top, just stuck it in a hot oven until the cheese melted. To cut some of the fat, I think next time I'll just skip the melted cheese on top. It would be delicious with out. I know some people mentioned they thought it was too spinachy. I didn't find that to be true. Served this with a green salad and foccacia. A lovely meal!
Amount of pasta has been changed from 1 (9 ounce) package to 2(9 ounce) packages per a request from the submitter.
I really enjoyed this recipe. I followed the recipe exactly except I increased the amount of tortellini (based on the fact that others said it was too saucy). There was still plenty of sauce for dipping bread in. I also didn't broil the top, just stuck it in a hot oven until the cheese melted. To cut some of the fat, I think next time I'll just skip the melted cheese on top. It would be delicious with out. I know some people mentioned they thought it was too spinachy. I didn't find that to be true. Served this with a green salad and foccacia. A lovely meal!
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
This is excellent!! I did use 20 oz of noodles rather than the smaller amount called for in the recipe. Otherwise there would be FAR too much sauce. It still makes a rather saucy dish, however it is great for dipping garlic bread in. Will definitely make again!!!
Fabulous and easy. Based on experience, I didn't pre-cook the tortellini, and instead just mixed everything in one big pot, spread into the 9x13, and put it into the oven. I also didn't have spinach, so I instead used a bag of three pepper & onion mix I had in the freezer.
I just made this tonight using a 18 oz bag of Wal-Mart tortellini. I put it all in an 11x8 dish and it was the perfect size. I baked it at 350 for 20 minutes. Perfect! The sauce is a pink sauce which is commonly found in Italian restaurants. (tomato sauce with heavy cream added) That is what you get when you mix marinara and alfredo - a pink sauce. It is rich and creamy. This is a good base recipe which can easily handle added cooked ingredients such as chicken, sausage or shrimp. Easy, delicious and satisfying!
This recipe was so simple and delicious that I took a break before getting seconds to send a quick email with the recipe link to a few people. I usually don't buy or have alfredo, plus a total of two jars seemed like a lot of sauce, so I added about a cup of milk to the marinara to make it a little creamier.
It was ok, having said that the spinach was too much for most of my family, might have been better with finely chopped italian parsley and some green onion...i dont know. it was disappointing after so many good reviews to find it so ho-hum.
I got thumbs up on this dinner last night. I used two types of fresh tortellini (cheese and Italian sausage). Left out the spinach, but added sauteed mushrooms and crumbled sausage. Served with garlic toast. Everyone was happy!
SO GOOD! I followed this recipe exactly, with the exceptions of adding extra tortellini and less spinach. I didn't think there was too much sauce, it was perfect proportions after adding extra tortellini's. I am a picky eater and this was GREAT. Better than I expected!!
I'm testing out a few recipes, to find out which one I want to serve as a side dish for a pizza party. I'm so glad I tested out this recipe before the party because I would have been mortified if I served it to guests. This recipe was more like soup instead of a pasta bake and the flavor was extremely bland. What a waste of time and money.
This was a hit, even with my picky kids, which I thought for sure would turn up their noses when they saw the spinach. They gobbled it up. I did add about 1/2 a cup of cottage cheese to the recipe, no real reason, just felt like it. Very good!!!
We really enjoyed this recipe. I added 1 chopped red onion, 1 chopped green pepper & 1 lb ground beef. Sauteed all of it then added the spinach, sauces & seasoning. Used Ragu Light Parmesan Alfredo sauce since it has less calories than normal Alfredo sauce. Also used whole wheat tortellini. Only used mozzarella on top, didn't add the Parmesan b/c I was too lazy to grate some, lol. Also, I accidentally dumped all the Italian seasoning in the sauce mixture. Put it all in a 13x9 pan for when I put it under the broiler. It was a delicious meal & I will be making it again. Thanks for the recipe.
Excellent - however I made some changes. I didn't have alfredo sauce, so I mixed a quart of my home-canned spaghetti sauce with about 6 oz of cream cheese, some Italian seasoning and fresh spinash since I didn't have canned. I reserved about 1.5 cups of the sauce and used a 20 oz bag of tortellini and that was about the right amount of sauce. I used about half the cheese as it called for and it was just fine. I will broil my baked pasta dishes from now on - it gave it such a nice crusty top!
Quick, easy and delicious! I used a 16 oz. bag of tortellini, 10 oz. of spaghetti sauce, 14.5 oz. of diced Italian tomatoes and skipped the Italian seasoning. Had to make in an 11x13 pan. Just a great meal - thanks!
Excellent dish, we will definitely be making this again! It goes wonderfully with garlic toast, which you really do need with the amount of sauce this recipe creates. A few changes and substitutions though. I cut back on the tortellini by about half, and added 1lb of lemon marinated chicken; then substituted the Alfredo sauce with an 8oz tub of Sundried Tomato Basil Philly Cooking Cream. It was still a little sweeter than I like, so I added a can of oregano, basil diced tomatoes and about 1Tbsp of fresh (from our garden) frozen chopped basil. Topped with only 1C/4oz of Mozzarella and baked at 350F for 30 min instead of broiling.
I did not like this recipe at all. The crust was awful and mixing the sauces did not taste good, it tasted cheap. Blah
Fabulous....easy and delicious! Not everyone has time to make everything from scratch...just saying'
Easy and good is a winning combination. I left out the spinach - kids. The spices are easy to adjust to whatever you have on hand. And I used much less cheese. Kids and husband all cleaned their plates. I'll add this one to the regular recipe rotation.
I made this for a dinner party and it was a wild success! I, however, lack the patience to wait for my oven to reach broil so I used a temperature of 350 and let it cook/bake for about 10 minutes to let the cheese get melty and bubbly.
Easy to put together. A bit more than 2 cups of frozen tortellini was enough for 4 servings. Served this with a tomato basil bruschetta along with some Shiraz and it made a nice meal for two.
This. was absolutely. delicious. Our houseguests thought I'd spent forever on this too! I will make it again and again!
This was great! We used half the amount of spinach, added cooked sausage and used a little less sauce. We baked at 350 for 15 minutes, added cheese, then broiled for a couple more minutes.
I think it goes without saying that if you dont like an ingredient you simply omit it! With that being said, my family LOVED this recipe! I used about 3/4 of the box of spinach and it was just right. I also didnt use as much mozzarella as called for, maybe only 2oz instead of 8oz. And I sprinkled it on right before serving as well. Dinner was out of the ordinary and delicious!
Definitely not very healthy, but my dinner guests loved this meal, and the leftovers were fantastic too! I used more tortellini than recommended as other people had suggested, and I'm glad that I did.
We loved this recipe! Doubled the sauce and used 24 oz. tortellini. Would be great for a buffet table or pot luck. Thanks!
Don't cook the spinach to long in it or it takes to much like spinach. Also, add more noodles because it calls for too much sauce.
We aren't huge pasta fans, but the recipe looked good, and easy, so thought I'd try it. I followed the recipe exactly, using Newman's Own Fire Roasted Tomato and Garlic pasta sauce for the marinara and Bertolli's for the alfredo sauce. The end result was absolutely delicious - my husband ate half the pan!
Wow, this is really good. I used the full amount of tortellini and cut the sauce ingredients in half, and it made enough for dinner for two with leftovers for lunch tomorrow. The sauce was amazing. I used Prego Tomato, Onion and Garlic flavour. I love Prego because it has a sweet tomato taste, not salty. For the Alfredo sauce, I used President's Choice Roasted Garlic Alfredo sauce. It has a nice smooth flavour and doesn't have that odd aftertaste that Classico Alfredo seems to have. I will be making this recipe very often. It is good enough to serve to guests, but easy enough to make on a weeknight.
Almost too easy of a recipe for me, maybe a homemade marinara or diced tomatoes instead of the can sauce, next time. Made exactly as stated and was told by my not so favorite friends of spinanch that it had to much! However it did get eaten. Not sure I would run to make it again, if in a jam for time a simple jar of sauce would work, opposed to having to purchase 2!
I thought that this was just okay. My husband loved the mixture of the spagetti sauce and alfredo though. He has some pretty back heart burn and this mixture was great for that. I will make if for him if he wants it again but I won't push it.
Just as the recipe says, it's EASY and delicious! I added 1/4 lb of ground turkey and 1/4 lb sage sausage (because I happened to have them in the fridge). It was just enough add some heartiness and flavor. This is definitely on our regular lineup of dinners! Highly recommend!!
Very good!! I added a few things; a few chopped campari tomatoes, @1/4c minced onion, red pepper flakes, garlic and a dash of hot sauce (we like heat). First time I used tortellini and the second time a box of penne pasta..both came out GREAT! Thank you for the recipe!!
Made this today and used some of the previous reviewers suggestions. I buy the large bags of Tortellin at Costco and break them down into 1 lb portions. I used 1 lb of tortelli, a 16 oz jar of Alfredo and a 15 oz jarg of Prego and it turned out to be a perfect combination. My only problem was when I placed it under the broiler, the mozzarella and parmesan turned out with a hard crust which was hard to cut. Next time I will bake it until the cheese melts. Wonderful easy, delicious recipe which I plan to make often. Thanks for a great recipe!
I did not care for this. I'm sure it would vary greatly depending on what sauces you used...but I didn't scrimp on quality and was still not impressed. I won't be making this again.
I doubled the amount of tortellini and I used light Alfredo sauce. I also left out the Parmesan cheese because I didn't have any. Instead of using the broiler, I put it in a preheated oven until the cheese melted. Absolutely delicious and so easy.
I was so excited for this but it was just kind of "there." I spiced it up with crushed red pepper (about 1 teaspoon) and used two 13 ounce bags of tortellini which to me was just the right proportion of sauce to pasta. Not sure if I will make it again.
I've made this a few times, and I think it is great. However, I think it is even better with al fresco sweet italian chicken sausage. I sliced the links up and added them to the sauce. Delicous! Disclosure: I am a bzz agent, which means I got to try the al fresco product for free.
Easy is definitely a great word for this recipe! I was impressed at how great it tasted. I loved the alfredo/marinara combination. I did add some extra seasoning, particularly garlic. We're crazy for garlic in this house! Great recipe, I will definitely be making it again!
This was good, I did leave out the spinach. I will make again, but will leave out the Italian seasoning also. And I like how you can change up the taste depending on what types of sauces you use.
This was so easy to make and delicious! There was a lot of sauce so I just didn't use it all and know to cut it in half next time. I made breadsticks with it and it was a great, satisfying dinner!
Reviewed: Jul. 16, 2010 I loved this recipe. I did make some variations.. I used Penne pasta instead of the tortellini. I didn't use as much pasta (about 8 ounces) because I sauted vegetables and made it a little healthier. I used 1 green bell pepper, 1 yellow bell pepper, 8 oz of fresh mushrooms, 1 small red onion, 3 cloves of finely minced garlic, 8 oz of fresh spinach and 1 small can of sliced black olives along with the italian seasoning and 1 bay leaf. Put it all together in a cassarole dish...with the marinara sauce and alfredo sauce.... mixed 8 oz of parmasean cheese, 2 cups of moterey jack into the pasta... and topped it with 2 cups mozerella. Did'nt need a salad......and warmed up a loaf of focaccia. It was a feast!!!!
The picture shown with this recipe doesn't do this meal justice. It's a very pretty presentation meal. I too added 2 (19 oz) pkgs of tortellini with the same sauce ingredients indicated. I also put this in a 9 x 13 pan and it filled it nicely. One pkg. spinach is perfect for this. This sauce is called Palamino sauce. Served this with a salad and it was wonderful. Even my spinach hating kids loved this. Will make this again!
Delish! Husband loved it. I took the advice of the other reviewers and used a 19 oz bag of tort. Also dashed some red pepper flakes in the sauce. Very easy, and very tasty!
After reading other reviews I halved the spinach and I used tetrazini pasta only because I don't like tortellini, and it was delicious. Although I only used half the box of spinach it was the perfect amount for us. I think using a different pasta worked better for me because my pasta wasn't swimming in sauce at all, it was a lasagna type of consistency. The sauce tasted great!
Very Good!. I added seasoned ground turkey, more tortellini and cut the mozzarella completely.
Great recipe! The only thing I would change about this is to use a little less spinach- maybe only 6 oz. I froze the left overs and when we ate it later I found the spinach to over take the sauce.
A great and fast dinner. Even my kids ate it all. One thing I changed was cutting the cheese in half.
This recipe had way too much spinach and way too much sauce. The tortellini were just floating around in the sauce. I wanted something more compact. I also didn't like the taste of the spaghetti sauce and alfredo sauce mixed. This recipe was very easy, but just didn't taste good.
I give this 4 only because I don't use both types of sauces- I only used marinara. This is a great base recipe to use fresh spinach & veggies sauteed up. I chopped up red and green peppers and portabellas. It's VERY easy.
So easy and tasty. I added some pre-cooked chicken nuggets which toned down the cheese quite a bit. My family thought adding in some broccoli next time would be tasty too.
Very good. Added less Spinach than called for in this recipe because my son hates spinach, but, he loved this and I'll be adding more next time. I was thinking Broccoli would be good in this. Chicken would be good too.
Delicious--nice to serve as a vegetarian option and also is a terrific basic recipe to change around with different flavored sauces, different pastas, or meats added. A new keeper for us! Thanks for a yummy comfort food dish!!
THis is a great family recipe. I am just learning to cook, and I found it easy to make and my family loved it. I put in some frozen peas to sneak in some more veggies for my twins, and they loved it. I will make it over and over again.
I used a 19 oz. bag of tortellini and reduced the marinara sauce to about 18 oz. and didn't think there was too much sauce. I ran out of Italian seasoning and used Creole seasoning and red pepper flakes instead. I also added a shredded chicken bread, used only 4 oz. of mozzarella cheese on top (instead of 8 oz.) and melted the cheese in a warm oven. I thought it was pretty good.
Tried this recipe for dinner and absolutely loved it! My roommate and boyfriend were raving about how good it was! I used store bought garlic Alfredo and a spicy marinara. I also doubled the amount of tortellini. I bought a 24oz frozen bag. I would definitely make this again! Thank you so much!
This was very tasty. A nice creamy tomato flavor, and with the baked cheese on top it was great.
This is definitely a 5-star recipe for me. I used a 20 oz. pkg. of cheese tortellini,low fat alfredo sauce, and a jar of pasta sauce with Italian sausage, peppers, and onions because that is what I had on hand in the pantry. Since I don't like the texture of frozen spinach, I used a 6 oz.package of fresh spinach. I divided the recipe between 2, 8 x 8 inch pans-one to bake and one to freeze (without the cheese) and bake later. I also did not broil the tortellini. Instead, I placed the uncovered casserole dish in a 350 degree oven and baked until the sauce started to bubble and the cheese turned golden brown. Each 8 x 8 inch pan serves 4. This recipe is a keeper!
This is very good. It taste like something you would order at a restaurant. Make sure you watch your time when it is under the broiler. I had it in for too long and burnt the top. Luckily, I was able to save it. I just scraped off the top, added more cheese and put it back under (for less time) and it was perfect.
I used parmesan instead of alfredo and added more pasta, and ground beef. I left off the parmesan on top and added breadcrumbs. I also baked until cheese melted and bubbly. Very good!
I love all the ingredients in this recipe, but just didn't like the end result : (
Very good! My family enjoyed it and we also enjoyed leftovers for lunch the next day. It was a good way to get my kids to eat spinach too!
This was really good. the amount of cheese on top is a little bit overkill. looking at other reviews, I knew to use a little more pasta...I used 40 oz of tortellini, it was too much-- next time I'll use a little less, like about 30 oz.. but 18 oz pasta is not enough for the amount of sauce. this is good but incredibly rich and very dense with the amount of pasta I used.
I added artichoke hearts, roasted red peppers, and crushed red peppers. SO GOOD!
This was a really good recipe! I'm only giving it 4 stars because the amount of sauce to the amount of pasta was way off! I used almost 48 oz of fresh tortellini and it turned out great! I was a little hesitant to add the extra Italian seasoning but it added a really nice herb kick to the sauce. I used Bertoli sauces as these are my favs! Overall a great recipe and a different way to use tortellini that I will deffinately do again!
Well this was just wonderful! I had to substitute with what I had on hand, and I added some things too, but I think it would have been just as good if I had followed the recipe as written. I used Penne instead of tortellini, and tossed in one diced chicken breast and some onion...also only had about 1/4 C spinach. Used Classico brand alfredo and spinach cheese spaghetti sauce...this really was so incredible. My kids ate more tonight than they have in weeks, so it's safe to say this is super kid-friendly.
This turned out great and my whole family loved it! I used about 29 oz total of tortellini, and I I estimated the cheese but probably used 1/2 c mozarella and a Tbs or two of parmesan. I'll add this to the regular rotation!
Really good. I did use more tortellini as suggested (1 full 19 oz bag and 1/2 of another). I couldn't tell from the posted recipe whether to use the dried italian seasoning (dressing packet) or the italian seasoning (spice), so I used the salad dressing. I only used about 3/4 the package of spinach. Really good.
I thought this was gross. The cheese needs to be cooked longer, and I love spinach, but the frozen spinach just tasted weird in this.
We thought this was great, although we ended up using a 12 oz bag of the Barilla tortellini since it was what we had on hand. We found that the proportion of sauce to pasta was perfect then.
Great meal in a hurry. I did add Italian Sausage as someone suggested and thought it was really good...the whole family liked it.
matthew really loved this. i used about 24 oz. of tortellini, half a jar of tomato sauce and 1 cup of homemade alfredo sauce, plus spices. after mixing together, transferred to a 9x13 pan and sprinkled mozz on top and broiled. left off the spinach because i knew no one would like it but larry. it was a little too cheesy for me and larry. next time maybe add some tomatoes and less mozz cheese and less alfredo sauce. but matthew and ally loved it . 12/12
This is delicious although I did add extra tortellini as recommended! Very easy to make and everyone loved it!
This was good and easy. I'm not a bit fan of alfredo sauce, but I tried using most of the jar and I really liked it. The sauce turned out creamy, cheesy and tomato-y. Very nice. I added a bit of crushed red pepper and I will probably add more next time because it turned out a bit too sweet for me. Good overall.
