Spinach and Cheese Tortellini Bento Box

Spinach and cheese tortellini bento box with pesto-coated tortellini, tender baby spinach, and halved cherry tomatoes. It’s assembled in compartments and finished with parmesan for a melty, cheesy pull when you’re ready to eat.

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Prep Time 10

Refrigerate 15

Total Time 25

Servings: 2 servings

Course: Lunch

Cuisine: Italian

Calories: 560

Ingredients Method Notes

Ingredients

Tortellini and sauce

2 cup cheese tortellini, cooked Use refrigerated or freshly cooked tortellini; drain well so it doesn’t waterlog the box.
1 tbsp olive oil Helps the tortellini stay coated and less sticky.
2 tbsp pesto Stir until glossy so each piece is evenly covered.
1 cup baby spinach Pack in a separate compartment to keep it from wilting.
0.5 cup cherry tomatoes, halved Halving prevents rolling and helps portioning.

Cheese and seasoning

0.25 cup shredded parmesan Add right before sealing to keep it from clumping.
0.1 Salt and pepper, to taste Season lightly at first; adjust after refrigeration.

Method

Coat the tortellini

Toss the cooked cheese tortellini with olive oil and pesto until evenly coated, then stop when the pasta looks glossy and coated.
Season with salt and pepper to taste, then taste and adjust so the pesto flavor is balanced.

Assemble the bento box

Divide the tortellini, baby spinach, and cherry tomatoes among bento box compartments so the spinach stays separate from the warm pasta.
Sprinkle with shredded parmesan before sealing, then refrigerate until ready to eat with the lid closed (about 15 minutes).

Notes

For the best texture, use well-drained tortellini and pack spinach in its own compartment so it doesn’t wilt in the pesto. Refrigerate in a sealed container for up to 3 days; keep parmesan dry until serving by adding it right before sealing. Freezing isn’t recommended because spinach can turn soft after thawing. For a gluten-free option, use gluten-free cheese tortellini and confirm your pesto is gluten-free.