Cheesy Tortellini Gratin with Tomato Basil Bolognese and Spinach

This baked tortellini dish brings together tender cheese-filled pasta, a rich tomato basil bolognese and a golden, crispy breadcrumb topping. It’s a comforting meal that’s perfect for weeknights or casual entertaining.

The bolognese is made with ground beef, crushed tomatoes, fresh basil and a touch of sour cream for richness. Spinach adds color and nutrients, while the Parmesan breadcrumbs create a delightful crunch under the broiler.

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Ingredients

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Bring a large pot of salted water to a boil. Halve, peel and dice the onion. Mince 1 clove of garlic. Finely chop the basil leaves.
2. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the onion and garlic and cook until softened, about 4-5 minutes. Season with salt and pepper.
3. Add the ground beef and cook, breaking it up, until browned, 3-4 minutes. Season with salt and pepper. Stir in the crushed tomatoes, chopped basil and ½ cup water. Reduce heat and simmer until thickened, 4-5 minutes. Season generously with salt and pepper.
4. Add the tortellini to the boiling water and cook until tender, 3-4 minutes. Meanwhile, in a small bowl, combine the panko, Parmesan cheese, a drizzle of olive oil and a pinch of salt and pepper.
5. Using a slotted spoon, transfer the cooked tortellini to the pan with the bolognese. Add the spinach and 1 tablespoon sour cream. Stir gently until the spinach wilts. If your pan is not ovenproof, transfer the mixture to a medium baking dish.
6. Sprinkle the breadcrumb mixture evenly over the tortellini. Broil until the topping is golden brown, about 2 minutes. Serve immediately.

Recipe Tips

FAQ

Can I use frozen tortellini?

Yes, frozen tortellini works well. Cook according to package directions, usually a minute or two longer than fresh.

Can I substitute the ground beef?

Absolutely. Ground turkey, chicken or a plant-based crumble would be great alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.