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Posted: 01/01/2018

Spinach and Artichoke Tortellini Bake

Name: Spinach and Artichoke Tortellini Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs frozen cheese tortellini; 2 tablespoons butter; 2 cloves garlic, finely chopped; 2 tablespoons all-purpose flour; 2 cups milk; few grates fresh nutmeg; 1 (10-oz) package frozen chopped spinach, thawed and excess water squeezed out; 1 can (14.1 oz) artichoke hearts, drained and roughly chopped; salt and pepper; 1 cup grated mozzarella cheese; 1/2 cup grated parmesan cheese

Total Time: 40 minutes 0 Reviews Jump to Recipe

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Everyone’s favorite dip gets a makeover – into an easy family dinner! This Spinach and Artichoke Tortellini Bake is cheesy, creamy and super easy!

PIN IT FOR LATER!

Originally posted March 4, 2009 – I know every year at the beginning of the year, I vow to cook more meals at home. If you are the same, this Spinach and Artichoke Tortellini Bake is a great way to ease you into the year. Super easy, and a family favorite! We are pasta lovers, so I always know I can win with a good baked pasta. This recipe will get your homemade dinner resolution off to a great start!

The original post from 2009 follows:

Towards the end of my pregnancy, I got really lazy. I was just so big and tired, and I didn’t feel like doing anything. I figured that I’d get organized again once the baby came, so I didn’t really care much as my office was becoming a huge, disorganized mess. I should have known better. As tired and big as I was, things really were easier to get done then than they are now with a newborn. Especially a newborn like mine that doesn’t like to get put down. So I have to steal a few minutes here and there, just trying to get the laundry done and the kitchen clean.

But I also have a stack of recipes to blog about, and that stack is starting to drive me crazy. So hopefully with my next few posts, I can work through this stack and feel like I’m starting to get organized again!!

This recipe is one that is great for a night when time is running low. And if you are a fan of spinach artichoke dip, this has a lot of the same flavors. That is what originally attracted me to this recipe. Spinach artichoke dip in pasta form?? I’m in!!

Looking for more meatless meals?
Skillet Butternut Squash Lasagna
Artichoke, Tomato and Spinach Pizza
Roasted Red Pepper Pesto Linguine
Tortellini with Pesto and Roasted Vegetables from Cooking Classy
Spring Roll Bowls from Pinch of Yum

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Spinach and Artichoke Tortellini Bake

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Author: Deborah
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish

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Description

Everyone’s favorite dip gets a makeover – into an easy family dinner! This Spinach and Artichoke Tortellini Bake is cheesy, creamy and super easy!

Scale

Ingredients

2 lbs frozen cheese tortellini
2 tablespoons butter
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
2 cups milk
few grates fresh nutmeg
1 (10-oz) package frozen chopped spinach, thawed and excess water squeezed out
1 can (14.1 oz) artichoke hearts, drained and roughly chopped
salt and pepper
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

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Instructions

Preheat the broiler*.

Bring a large pot of water to a boil. Salt generously, then add the tortellini and cook according to the package directions. Drain and reserve.

Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the garlic and cook for 30-60 seconds. Whisk in the flour and cook for another minute. Add the milk, whisking, and cook until the mixture has thickened.

Grate in a bit of fresh nutmeg, then season with salt and pepper. Add the spinach, artichoke hearts, and cooked tortellini. Stir to mix.

Pour the mixture into a 9×13-inch casserole dish and sprinkle the cheeses on top. Broil until the cheeses are melted, 1-2 minutes. Serve.

Recipe Notes:

slightly adapted from The Rachael Ray Show

*If your casserole dish is not broil proof, bake the tortellini at 350ºF for about 15 minutes, or until the cheese is melted.

This is best eaten right after made versus reheating, as the pasta will soak up the sauce.

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition

Calories: 621
Sugar: 5 g
Sodium: 1244 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 97 mg

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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