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