Baked Cheesy Spinach Tortellini

Baked Cheesy Spinach Tortellini 

Yields: one 8x8 casserole

This easy and oh-so-cheesy baked pasta is a great way to use up leftover veggies, like frozen or fresh spinach. Even your meat-lover will dig this one!

Ingredients
-1 and 1/2 jars spaghetti sauce (approximately 28 oz. each; I like Newman’s Own Marinara)
-1/2 cup frozen spinach, defrosted, drained and chopped in small pieces
-1 cup shredded mozzarella cheese
-1 cup shredded Italian mix cheese (Romano, Parm, Asiago, etc)
-1 package (16 oz.) frozen cheese tortellini, cooked al dente (I use HEB’s)
-Optional: freshly grated Parmesan cheese

 Instructions
Preheat oven to 375 degrees.

Spray an 8x8 pan with cooking spray.

Cook cheese tortellini until al dente, according to package directions.

Spread thin layer of sauce into bottom of baking dish. Arrange half of the cooked tortellini over the sauce. Top tortellini with 1/2 of sauce, spinach, mozzarella cheese, and Italian cheese. Repeat layers again, ending with the last of the cheese on top.

Cover with aluminum foil. Bake for 45 minutes until hot throughout. Take foil off and bake about 15 minutes more or until bubbly at edges. Let rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving.

Link to the blog where I found it: http://thrivinghomeblog.com/2012/09/baked-cheesy-spinach-tortellini/