Over the past few months, TJ and I have really been making an effort to cook dinner at home during the week, and cut back on eating out. There are some nights that I don’t mind spending an hour or more in the kitchen cooking, but after a particularly long day at work, I like to have easy options on hand that don’t take much effort.

This Spinach and Tortellini Alfredo Bake comes together in just a few minutes, with minimal effort. We lightened this up a bit by using low fat Alfredo sauce and crackers, and it still tasted delicious and indulgent.

Make this if: You’re looking for a quick, easy weeknight meal

Printable Recipe
Serves 3

ingredients:
6 oz cheese tortellini
4 oz fresh baby spinach
1 clove garlic, minced
salt and pepper, to taste
olive oil
3/4 cup light Alfredo sauce
15 buttery crackers, crushed
1/2 tbsp Parmesan cheese

instructions:
Boil the tortellini according to package directions. While the pasta is boiling, cook the spinach, minced garlic, salt, and pepper with a drizzle of olive oil over medium heat, until the spinach begins to wilt.

When the tortellini is finished cooking, drain and set aside.

In an 8×8 baking dish, combine the tortellini, spinach, and Alfredo sauce.

Top with the crushed crackers, spreading them evenly over the top of the mixture.

Bake at 350 for about 10 minutes, broiling for the last minutes, until the crackers are golden.

Enjoy!