Culinary Corner: Cheesy Bacon and Spinach Tortellini Casserole

This cheesy pasta bake is packed with bacon and spinach and is great served with a fresh green salad.


  • 1 jar (15 oz) Alfredo pasta sauce
  • 1/3 cup water
  • 1 package (19 oz) frozen cheese-filled tortellini
  • 1/2 cup + 2 Tbsp chopped cooked bacon
  • 1 bag (5 oz) baby spinach, coarsely chopped
  • 2 cups shredded mozzarella cheese (8 oz)


  1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch (3-quart) glass baking dish generously with cooking spray.
  2. In medium bowl, mix Alfredo sauce and water. Arrange half of the frozen tortellini in single layer in baking dish; top with 1/4 cup of the bacon, half of the spinach, half of the Alfredo sauce mixture and 1 cup of the mozzarella cheese. Repeat layers. Top with remaining 2 Tbsp bacon.
  3. Spray one side foil with cooking spray and cover baking dish, sprayed side down. Bake 40 minutes. Remove foil; bake 10-15 minutes longer or until bubbly around edges and hot in center.

*Original recipe from