Spinach and Artichoke Tortellini Bake

Ingredients

• 2 pounds fresh or frozen ricotta-filled tortellini
• salt
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 tablespoons flour
• 2 cups milk
• a few grates fresh nutmeg
• 1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
• 1 13.75 oz can artichoke hearts, or 1 10-ounce box frozen quartered artichoke hearts, defrosted
• ground black pepper
• 1/2 cup shredded Asiago cheese
• 1/2 cup grated Parmesan
• 1/2 cup mozzarella cheese

Instructions

1. Preheat the broiler.
2. Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and reserve.
3. Meanwhile, in a large pan, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Whisk in the flour and cook another minute or two. Add the milk, whisking, and cook until the mixture has thickened.
4. Add in the nutmeg, spinach, and artichoke hearts; season to taste with salt and pepper. Add in the tortellini and toss to mix. Pour the mixture into a large casserole dish and sprinkle the top with the cheeses. Place under the broiler, just until the cheese is melted, a minute or two.
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6. from The Rachael Ray Show