Everyone’s favorite dip gets a makeover – into an easy family dinner! This Spinach and Artichoke Tortellini Bake is cheesy, creamy and super easy!
For more meatless main dishes, try this Pasta with Chickpeas or Vegetable Soup with Orzo.
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!
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!!
Ingredients
- Tortellini: Frozen tortellini is usually easy to find at most grocery stores. You could use refrigerated tortellini, but I find that the frozen tortellini holds up really well in this dish.
- Butter: This is the start of the sauce. I use unsalted butter.
- Garlic: The garlic is for flavor.
- Flour: You’ll need a little bit of flour to thicken up the sauce.
- Milk: You can use most any milk you have on hand. I use 2% because that is what we have at home.
- Nutmeg: Using nutmeg in a white sauce is a little trick I learned from Rachael Ray years and years ago. It just adds something a little special in the background.
- Spinach: Frozen spinach is the easiest, because it is already parboiled.
- Artichoke Hearts: I use canned artichoke hearts because they are easy to come by. You don’t want the jarred artichokes that have oil.
- Cheese: I use a mixture of mozzarella and parmesan. Freshly grated is always better than pre-grated.
More Meatless Meals
Skillet Butternut Squash Lasagna
Artichoke, Tomato and Spinach Pizza
Roasted Red Pepper Pesto Linguine
Zucchini Parmesan
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Spinach and Artichoke Tortellini Bake
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 (14 oz) can artichoke hearts drained and roughly chopped
- salt and pepper
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
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.2 lbs frozen cheese tortellini
- 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.2 tablespoons butter, 2 cloves garlic, 2 tablespoons all-purpose flour, 2 cups milk
- Grate in a bit of fresh nutmeg, then season with salt and pepper. Add the spinach, artichoke hearts, and cooked tortellini. Stir to mix.few grates fresh nutmeg, 1 (10 oz) package frozen chopped spinach, 1 (14 oz) can artichoke hearts, salt and pepper
- 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.1 cup grated mozzarella cheese, 1/2 cup grated parmesan cheese
grace says
My mouth is watering. This sounds so freaking delicious!
Kanga says
Mmmm…. we love spinach and artichoke together! This recipe sounds DIVINE! Mmmmmmm! I can't wait to make this dish!
I have a Moby Wrap … do you have a wrap for your little one?
kamailesfood says
Mmm…this sounds really good and easy to make!
Anonymous says
I tried this last night- it was good, but I added in some red pepper flakes and I would have made more sauce, or cut down to 1 or 1.5 lbs of tortellini. It served way more than six!
Andrea says
This was delicious! Not the healthiest of recipes… but I’ll work on that next time. I’m not even sure the artichokes are necessary.
I’m so glad I discovered your blog… it’s my fave!
Edie says
I’m totally on board with anything that has spinach, artichoke, cheese and pasta! I’ve avoided tortellini because I had no idea what to do with it. Great idea.