Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 24 oz marinara sauce
  • 4 oz cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • 0.5 cup freshly grated parmesan cheese
  • 0.25 cup fresh basil, chopped
  • 2 cups fresh baby spinach
  • 1 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Roughly chop the 2 cups fresh baby spinach so it distributes evenly throughout the dish.
  3. In a large mixing bowl, stir together the 24 oz marinara sauce and 1 tsp red pepper flakes.
  4. Add the 4 oz softened cream cheese in small dollops. Mix until the sauce turns a creamy orange color. Note: Small lumps are okay; they will melt in the oven.
  5. Add the 20 oz refrigerated cheese tortellini and chopped spinach to the bowl. Stir gently until every piece is coated.
  6. Pour the mixture into a 9x13 inch baking dish, spreading it into an even layer. Cover the dish tightly with aluminum foil to trap steam for hydration.
  7. Bake covered for 15 minutes. Remove foil, sprinkle evenly with mozzarella and parmesan cheese, and bake for an additional 5-10 minutes or until the cheese is bubbling and golden-brown.
  8. Garnish with fresh chopped basil before serving.