Description

This comforting and creamy baked tortellini strata recipe combines tender cheese tortellini, a rich egg custard, and melty cheeses into a hearty, crowd-pleasing dish. Perfect for brunch, dinner, or meal prep, it’s an easy make-ahead recipe with a golden, slightly crisp top and a soft, flavorful center.

Ingredients

1 (20-ounce) package refrigerated cheese tortellini
6 large eggs
2 cups milk
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup cooked spinach, drained and chopped
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning

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Instructions

Preheat oven to 180°C (350°F) and lightly grease a baking dish.
Cook tortellini according to package instructions, then drain and set aside.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant. Add spinach, stir briefly, then remove from heat.
In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and Italian seasoning.
Spread cooked tortellini evenly in the baking dish. Add the sautéed mixture on top.
Sprinkle half of the mozzarella and Parmesan over the tortellini.
Pour the egg mixture evenly over the dish, pressing gently to help absorption.
Top with remaining cheese and let sit for 10 minutes.
Bake for 35–40 minutes until the center is set and the top is golden.
Rest for 5–10 minutes before serving.

Notes

Drain spinach thoroughly to avoid excess moisture.Letting the dish rest before baking helps the custard absorb better.Customize with added proteins like cooked chicken or turkey.Works great as a make-ahead overnight dish.