Spinach And Artichoke Tortellini Bake Recipe

Name: Spinach And Artichoke Tortellini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cheese tortellini, fresh; salt; 2 tablespoons butter; 2 garlic cloves, finely chopped; 2 tablespoons all-purpose flour; 2 cups milk; 1 dash fresh nutmeg, grated; 1 (10 ounce) box frozen chopped spinach, thawed, with excess water squeezed out; 1 (10 ounce) box frozen artichoke hearts, defrosted and quartered; ground black pepper; 1/2 cup asiago cheese; 1/2 cup parmigiano-reggiano cheese, grated; 1/2 cup mozzarella cheese, shredded

Servings: persons

2 lbs cheese tortellini, fresh
salt
2 tablespoons butter
2 garlic cloves, finely chopped
2 tablespoons all-purpose flour
2 cups milk
1 dash fresh nutmeg, grated
1 (10 ounce) box frozen chopped spinach, thawed, with excess water squeezed out
1 (10 ounce) box frozen artichoke hearts, defrosted and quartered
ground black pepper
1/2 cup asiago cheese
1/2 cup parmigiano-reggiano cheese, grated
1/2 cup mozzarella cheese, shredded

1
Pre-heat the broiler.
2
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta inches Cook to al dente according to package directions. Drain cooked pasta and reserve.
3
While the pasta is cooking, place a large skillet over medium heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
4
Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

1297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs cheese tortellini, fresh, salt, 2 tablespoons butter, 2 garlic cloves, finely chopped, and more.

Yes, Spinach And Artichoke Tortellini Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Artichoke Tortellini Bake

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