Creamy Spinach Tortellini
Creamy Spinach Tortellini cooks in an oven-safe air fryer dish with cheese tortellini, cream cheese, stock, spinach, and a melted cheese top. It is a cozy weeknight pasta bake with tender centers, creamy sauce, and lightly golden edges.
Equipment
- Air fryer
- Shallow oven-safe baking dish
- Foil
- Mixing Spoon
- Tongs
Ingredients
- 20 oz. three cheese tortellini refrigerated preferred
- 8 oz. cream cheese cut into small cubes
- 1 1/2 cups chicken or vegetable stock
- 6 cups baby spinach leaves loosely packed
- 1 cup shredded Colby Jack or mozzarella cheese
Instructions
- Lightly grease a shallow oven-safe dish that fits in the air fryer basket and add the tortellini in an even layer.
- Scatter cubed cream cheese over the pasta, pour in the stock, and press the tortellini gently into the liquid.
- Cover the dish tightly with foil and air fry at 350°F for 10 minutes to steam and soften the tortellini.
- Remove the foil carefully, stir the cream cheese into the stock, and fold in the spinach until it starts to wilt.
- Sprinkle shredded cheese over the top and air fry uncovered for 6 to 8 minutes, until melted and bubbling at the edges.
- Rest for 3 to 5 minutes before serving so the sauce thickens and coats the tortellini.
Notes
Storage: Store cooled creamy spinach tortellini in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze small portions for up to 2 months, but expect the cream sauce to soften slightly after thawing.
Reheating: Reheat in an oven-safe dish at 320°F for 6 to 8 minutes, adding a splash of stock if the sauce has thickened.
Air Fryer Tips: Use a shallow dish, cover the pasta first, and stir halfway so the cream cheese blends smoothly into the stock.
Extra Crispy Tips: Air fry uncovered for the final minutes and add 1 to 2 minutes only if you want deeper golden edges.
Variations: Add cooked chicken, mushrooms, red pepper flakes, garlic powder, or swap mozzarella for Colby Jack.