Baked Tortellini Recipe with Spinach and Chilli

Baked tortellini with spinach and chilli

  • serves 2
  • Easy

This recipe for baked tortellini with spinach and chilli is super-easy to make, ready in under and hour and less than 500 calories - perfect for a midweek meal for two. Use bought tortellini and the hard work is done for you


Try this baked tortellini recipe, then check out our vegetarian pasta bakevegetarian bolognese, vegetarian carbonara and more vegetarian recipes.

Also check out more comforting pasta bakes such as our sausage pasta bake, tuna pasta bake and pasta al forno.



  • garlic 1 clove, sliced
  • olive oil
  • chopped tomatoes 400g tin
  • chilli flakes a pinch (optional)
  • tortellini with a vegetarian filling 1 pack, about 250g
  • spinach 200g
  • mozzarella 1/2 a small ball, sliced


  • Step 1

    Cook the garlic in 1 tbsp olive oil for a couple of minutes, then tip in the tomatoes, add a splash of water and the chilli if using. Simmer for 10 minutes until thickened. Season.

  • Step 2

    Cook the tortellini until just done, then drain well. Wilt the spinach in a microwave or hot pan then squeeze out any excess water.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Put the spinach in the bottom of a small ovenproof baking dish.Add the tortellini then spoon over the tomato sauce. Finish with the mozzarella and bake for 20 minutes, or until bubbling.

Nutritional Information

  • Kcals 391
  • Fat 17.2g
  • Saturates 7.6g
  • Carbs 36.6g
  • Fibre 7.9g
  • Protein 18.5g
  • Salt 1.5g