Creamy Spinach and Chicken Tortellini Bake

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.

2.Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.

3.In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

4.Add the chopped spinach to the skillet and cook, stirring frequently, until wilted, about 3 minutes.

5.Pour in the Alfredo sauce, stirring to combine with the spinach and garlic. Season the sauce with salt, black pepper, and crushed red pepper flakes if using. Simmer gently for 3-4 minutes to meld the flavors.

6.In a large mixing bowl, combine the cooked tortellini, shredded rotisserie chicken, and the Alfredo spinach sauce. Stir gently to evenly coat all ingredients.

7.Transfer the mixture into the prepared baking dish and spread it out evenly.

8.Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole.

9.Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

10.Remove from the oven and let the bake rest for 5 minutes before serving to allow it to set and cool slightly.