Nut-Free Baked Cheesy Spinach Tortellini

Sometimes, you need to switch things up! This simple recipe is peanut and tree-nut free, and you can easily sub-in gluten and dairy-free alternatives!

Personally, I have always loved ravioli and tortellini. There is just something about the combination of cheese and pasta that has always been a type of comfort food for me!

It can be difficult to find recipes online that are actually simple and taste amazing. I have tried this recipe out two different times, and it has always turned out perfectly!

As requested by one of our wonderful followers, here is the recipe!

Baked Cheesy Spinach Tortellini

(Yields 4-5 servings)


20 oz. Frozen Tortellini*

6 oz. cream cheese**

1 1/2 cups of chicken broth

6 oz. of baby spinach

1 cup of shredded mozzarella cheese**

* For a gluten-free alternative, look at your local grocery store's freezer section!

** For dairy-free alternatives, try Daiya Cream Cheeze and Daiya Mozzarella Shreds!

  1. Preheat your oven to 400 degrees Fahrenheit.

  2. Cook your tortellini as the package directs!

  3. While you wait for the water to boil, simmer cream cheese with broth in a cast-iron skillet until they melt together into a sauce.

  4. Add spinach to sauce and stir to mix well. It should take about 7 or so minutes for the spinach leaves to reduce in size!

  5. After cooking and draining tortellini, slowly add them to the skillet and make sure your sauce covers everything.

  6. Sprinkle mozzarella cheese on top!

  7. Bake in the oven for 8-10 minutes until the cheese browns on top!

  8. If you aren't ready for dinner yet, simply turn the oven off and your dinner will stay warm!

  9. Serve and enjoy!

This recipe was inspired by Cooktoria!

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