Ingredients
1/2 cup panko breadcrumbs
1/2 ounce Parmigiano-Reggiano, finely grated (1/3 cup)
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil, divided
2 teaspoons all-purpose adobo seasoning, such as Goya, divided
10 ounces fresh or frozen cheese tortellini
Kosher salt
12 ounces ground turkey
2 cups marinara sauce, such as Rao’s
2 ounces cream cheese (1/4 cup)
1 bunch flat-leaf spinach (5 ounces), tough stems trimmed, or 3 cups baby spinach
Preparation
Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
Add tortellini and spinach, stirring until it’s just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.
