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Spinach and Cheese Tortellini Bento Box

Spinach and cheese tortellini bento box with wilted spinach and melted mozzarella for an easy grab-and-go lunch. Cheese tortellini gets tossed in a garlic-butter skillet until coated and packable, with a jade spinach swirl in every bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

cheese tortellini
  • 1 lb cheese tortellini Use shelf-stable or refrigerated tortellini.
fresh spinach
  • 2 cup fresh spinach Use fresh leaves; no need to chop finely.
shredded mozzarella cheese
  • 0.5 cup shredded mozzarella cheese Shred fresh or use pre-shredded.
grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese Grate from a wedge for best melt.
garlic
  • 2 clove garlic Minced for quick sauté.
butter
  • 1 tbsp butter Unsalted or salted both work.
salt and pepper
  • 1 Salt and pepper, to taste Season at the end; start small and adjust.

Equipment

  • 1 cast iron skillet

Method
 

Cook tortellini and wilt spinach
  1. Cook the cheese tortellini according to package directions, then drain.
  2. Melt the butter in a skillet over medium heat and sauté the garlic for 1 minute, stirring until fragrant.
  3. Add the fresh spinach and cook until just wilted, about 2 minutes, turning leaves until bright green.
  4. Toss the cooked tortellini with the wilted spinach, shredded mozzarella cheese, and grated Parmesan cheese until the cheese melts and coats everything, about 1 to 2 minutes.
  5. Season with salt and pepper to taste, then stir again to distribute evenly.
Pack the bento box
  1. Divide the tortellini into bento box compartments alongside your favorite sides and pack for lunch.

Notes

Pro tip: for the creamiest coating, toss the tortellini directly in the skillet while the cheese is still warm so it melts into the spinach. Refrigerate in an airtight container up to 3 days; reheat until steaming. Freezing isn’t recommended because tortellini and cheese can soften and water out. For a dairy-light option, swap mozzarella for reduced-fat mozzarella and use a smaller amount of Parmesan.