Begin by bringing a large pot of salted water to a boil. Add the three cheese tortellini and cook according to the package instructions, typically around 3 to 5 minutes, until al dente. Drain and set aside.

In a large, oven-proof skillet, combine the cream cheese and chicken or vegetable stock. Heat over medium heat for about 10 minutes, stirring frequently until smooth and creamy.

Once the sauce is creamy, stir in the baby spinach leaves and continue cooking for an additional 4 to 5 minutes until wilted and tender.

Gently fold the cooked tortellini into the creamy spinach mixture, ensuring each piece is coated.

Sprinkle shredded cheese over the top, preheat your oven to 400°F (200°C) and bake for 7 to 10 minutes until the cheese is melted and bubbly.

Remove from the oven, cool for a minute, and serve with a fresh salad or garlic bread.