Spinach and Kale Tortellini Bake

It’s got to be said that the ultimate in comfort food for me has always been pasta. A big heaping bowl of whatever never fails to make me feel happier. When I was told I may have Celiac Disease a while back, I was devastated! But thankfully recent tests showed that I only have a gluten sensitivity – so while I do have some discomfort when I indulge, I won’t actually die from it. Woo!

One of my favorite pastas is tortellini. They are just so cute and completely amazing to bite into. And never have they been used to better effect than in this delicious Spinach and Kale Tortellini Bake. Fair warning – my kids won’t touch this dish because there’s too much “green stuff” in it. But that just means there’s more for me!

Ingredients

1 Pkg. Frozen Spinach, 10-12 oz., thawed and squeezed of excess moisture
1 pkg. Frozen Baby Kale, 10-12 oz., thawed and squeezed of excess moisture, large stems removed
1 Pkg. Frozen Cheese Tortellini
1 lbs Fresh Mushrooms, sliced
1 Red Onion, diced
3 Cloves Garlic, minced
6 Tbsp Butter
1 12 oz can Evaporated Milk
1 Tbsp + 1 tsp Italian Seasoning
1⁄2 tsp Nutmeg
1⁄2 tsp Black Pepper
8 oz Shredded Colby Jack
8 oz Shredded Mozzarella

Instructions

Preheat oven to 350 ̊.

Over medium high heat bring a large pot of water to boil.

Put the thawed Spinach and Kale in a colander removing the larger stems of the Kale. Squeeze the Spinach and Kale to get as much liquid out as you can. Place the Spinach and Kale in a large bowl.

Cook the Tortellini according to the package directions, drain and add to the bowl with the Spinach and Kale.

Using the same pot over medium high heat add 3 Tbsp. of Butter and the Mushrooms. Stir to coat the mushrooms and then let them sit for 1 minute. Stir and let them sit 1 minute. Continue this 2 more times for 4 minutes total.

Add the Onion and reduce the heat to medium. Repeat the process of letting it sit for 1 minute and stirring 3 more times. On the third time add the Garlic.

Add the Onion, Mushrooms and Garlic to the large bowl.

Return the pot to the medium heat and add 3 Tbsp. of Butter, Evaporated Milk, 1 Tbsp. Italian Seasoning, Nutmeg and Black Pepper bring to a simmer.

Add the Colby Jack 1/3 at a time stirring constantly until it is melted and smooth between additions.

Add the sauce to the large bowl with the other ingredients. Use a spatula and fold the ingredients together being careful to not break the Tortellini.

Spray a 9×13 inch pan and add spread the mixture out evenly. Top with Mozzarella and sprinkle with the additional 1 teas. Italian Seasoning. Bake at 350 ̊ covered 20 minutes then uncovered until the edges are bubbly and just turning brown, 10-15 minutes.

Cut into squares and serve hot.

Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.