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!!
- 2 pounds fresh or frozen ricotta-filled tortellini
- 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
- ½ cup shredded Asiago cheese
- ½ cup grated Parmesan
- ½ cup mozzarella cheese
- Preheat the broiler.
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and reserve.
- 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.
- 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.
- from The Rachael Ray Show