Oh my, I normally like this as a soup, but the casserole version is even better! (Page 1 ) | May 15, 2025

This Sun-Dried Tomato and Chicken Tortellini Bake is a flavor-packed and easy weeknight dinner. It combines juicy chicken, tender tortellini, and vibrant sun-dried tomatoes in a creamy sauce, all baked to cheesy perfection.

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Ingredients:
Ingredient Quantity
Cooked Chicken, chopped 2 cups
Refrigerated Cheese Tortellini (9 oz package) 1 package
Sun-Dried Tomatoes in Oil (8 oz jar), drained and chopped 1 jar (reserve 2 tablespoons oil)
Onion, diced 1 small
Garlic Cloves, minced 3
Baby Spinach Leaves 2 cups
Heavy Cream 1 cup
Chicken Broth 1 1/2 cups
Dried Basil 1 teaspoon
Dried Oregano 1 teaspoon
Shredded Mozzarella Cheese 2 cups
Grated Parmesan Cheese 1/2 cup
Salt and Pepper To taste
Fresh Basil Leaves (optional, for garnish)
Instructions:
Prep and Cook (15 minutes):

Preheat your oven to 350°F (175°C).
Cook the tortellini according to package instructions, but slightly undercook them as they’ll finish cooking in the oven. Drain well.
Sauté diced onion in reserved sun-dried tomato oil until softened and golden. Add garlic and cook for another minute.
Combine the Filling (5 minutes):

Stir in chopped sun-dried tomatoes, cooked chicken, and spinach to the pan. Cook until the spinach wilts.
Make the Creamy Sauce (5 minutes):

Pour in the heavy cream and chicken broth. Season with dried basil, oregano, salt, and pepper. Let it simmer for a couple of minutes.
Assemble and Bake (35 minutes):

Toss the cooked tortellini with the sauce mixture. Pour everything into a baking dish.
Top with a generous amount of shredded mozzarella and Parmesan cheese.
Bake covered with foil for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Serve and Enjoy!

Let the bake rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired.
Dig in and enjoy this heartwarming dish that’s perfect for a cozy weeknight dinner.

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