Description
Gorgonzola Tortellini Casserole is a rich and creamy baked pasta dish featuring cheese-filled tortellini smothered in a bold gorgonzola cream sauce, baked with spinach and topped with golden melted cheese.
Ingredients
- 20 oz (about 570g) cheese tortellini (fresh or refrigerated)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup milk
- 4 oz (115g) gorgonzola cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup shredded mozzarella cheese (for topping)
- Salt, to taste
Tortellini:
Sauce:
Topping:
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add spinach and cook until wilted, about 2–3 minutes.
- Stir in cream, milk, gorgonzola cheese, and Parmesan. Cook on low, stirring until cheese melts and sauce thickens slightly.
- Season with black pepper, nutmeg (if using), and salt to taste.
- Add cooked tortellini to the sauce and stir gently to combine.
- Transfer mixture to the prepared baking dish and sprinkle with shredded mozzarella.
- Bake for 20–25 minutes, or until bubbly and the top is golden brown.
- Let cool for a few minutes before serving.
Notes
- You can add cooked chicken or crispy bacon for extra protein.
- Substitute gorgonzola with blue cheese if preferred.
- Use frozen spinach (thawed and drained) as an alternative to fresh spinach.
- This casserole can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 5g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 105mg
