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If you need an easy weeknight dinner that works for the entire family, this pesto tortellini bake is the ONE!
I’m still in shock my toddler ate this, happily, without needing the spinach to be picked out. Easily one that will be added to the rotation when I just can’t think, need something fast, and works for the whole family. The assembly took 5 minutes then you bake and you’re good!!
Serves: 4-6 | Prep time: 5 min | Cook time: 30 min
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 cup cooked chicken, shredded or diced
- ½ cup pesto (I added 1/4 cup at the end too! depends on how pesto-y you want it)
- ¾ cup heavy cream
- ¼ cup water
- 1 cup cherry tomatoes, halved or quartered
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F.
- Add the tortellini, cooked chicken, pesto, heavy cream, and water to a baking dish. Stir until everything is evenly coated.
- Fold in the cherry tomatoes and spinach.
- Sprinkle the mozzarella and parmesan evenly over the top.
- Cover the dish tightly with a lid or foil.
- Bake for 20 minutes covered.
- Remove the lid and bake another 10 minutes until the cheese is melted and bubbly and the tortellini are tender.
- Let rest for about 5 minutes before serving. You can serve as is, but I decided to mix it all up once I took it out and it was super yummy like that!
This is my beautiful new baking dish – a targeted ad got me but I LOVE it. I’m kinda starting to regret getting all white everything for my wedding and wanting to incorporate more color! This is my grape/tomato cutter that makes like SO easy!
Enjoy! And find more of my recipes here.
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