This Baked Tortellini Lasagne pasta recipe is ready in just 10 minutes. It’s a brilliant vegetarian family meal shortcut for those evenings when time is tight.
If you love pasta and need a quick, crowd-pleasing dinner for busy nights, this Tortellini Lasagne is exactly what you need.
Is it a traditional lasagne? Not exactly. Is it layered pasta with tomato sauce and cheese on top? Sort of. Is it ready in 10 minutes for a fuss-free, super-fast feast? Absolutely.
It’s surprisingly tasty and feels like more effort has gone into it than it actually requires.
Why you’ll love this Baked Tortellini recipe
⭐️ Speedy, simple dinner
⭐️ Satisfying and hearty
⭐️ Uses inexpensive ingredients you likely already have
About this recipe
This is a great budget meal that’s quick to make and appeals to everyone at the table. It’s a little different from everyday pasta dishes but still comforting and full of flavour.
The ingredients are straightforward and affordable, so you can keep them on hand for hectic weeknights or lazy weekends.
If you like shortcut dinners, similar easy ideas include quick tacos, easy flatbread pizzas and simple burgers—great for busy days when you want something delicious without the fuss.
Tortellini Pasta Bake — Ingredients notes
- Tortellini – You can use dry or fresh refrigerated tortellini from the supermarket. In this recipe I use two 250g packs of fresh spinach and ricotta tortellini.
- Homemade sauce – A simple tomato sauce made from passata, garlic granules, dried oregano, a little honey, tomato purée and seasoning. It’s quicker and fresher than jarred sauces.
Substitutions
- Pasta variety – If you prefer meat, swap in tortellini with a meaty filling (for example ham and cheese or chicken and bacon) instead of spinach and ricotta.
Reheating leftovers
In the fridge: Store leftovers for up to 3 days. Be aware that fresh pasta can become softer after reheating, so the texture may be a bit more delicate than when freshly cooked.
Top tip
Type of tortellini
You can use dry or fresh tortellini. I recommend two 250g/9oz packs of fresh spinach and ricotta tortellini for this recipe.
FAQ
Serve on its own for a quick meal, or add a simple green salad and some garlic bread for a fuller plate.
Let us know how you got on and rate the recipe if you try it. We’d love to see your versions—tag your photos on Instagram if you want to share your results.
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Spinach and Ricotta Baked Tortellini Lasagne {10 Minute Meal}
Ingredients
- 500 g (1.1 lb) Tortellini, I used 2 x 250g packs
- 240 g (9 oz) Spinach
- 120 g (4 oz) Grated mozzarella
For the sauce:
- 500 g (2 cups) Passata
- 2 tsp Garlic granules
- 2 tsp Dried oregano
- 1 tbsp Runny honey
- 2 tbsp Tomato puree
- Sea salt and freshly ground pepper
Instructions
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Preheat the grill to high.
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Bring a large pan of salted water to the boil and cook the tortellini according to the package instructions (typically about 5 minutes).
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Whisk the sauce ingredients together until combined.
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About 1 minute before the pasta is done, add the spinach to the boiling water to wilt. Drain the tortellini and spinach well so the dish doesn’t become watery.
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Transfer the pasta and spinach to a shallow casserole dish or roasting tin, pour over the sauce and sprinkle with the grated mozzarella.
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Place under the grill for about 5 minutes, until the cheese is golden and bubbling.
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Notes
If you prefer a meaty version, swap the filling for ham and cheese or another meat option available in the supermarket.
Serve with: A simple green salad and garlic bread work well alongside this dish.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation. Values are per portion unless stated otherwise.
Additional Info
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