Spinach and Artichoke Tortellini Casserole Recipe

Name: Spinach and Artichoke Tortellini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 3 garlic cloves, minced; 1 small onion, minced; 2 tablespoons flour; 1 cup chicken broth; 1 cup cream; ⅛ teaspoon nutmeg; 1 (10 ounce) box frozen spinach, defrosted and squeezed of all liquid; 1 (14 ounce) can artichoke hearts, drained and chopped; ½ cup parmesan cheese; salt and pepper; 1 lb cheese tortellini; ½ cup breadcrumbs

Servings: persons

1 tablespoon oil
3 garlic cloves, minced
1 small onion, minced
2 tablespoons flour
1 cup chicken broth
1 cup cream
⅛ teaspoon nutmeg
1 (10 ounce) box frozen spinach, defrosted and squeezed of all liquid
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup parmesan cheese
salt and pepper
1 lb cheese tortellini
½ cup breadcrumbs

1
Preheat oven to 350.
2
Cook tortellini in boiling salted water for 3 minutes.
3
In large oven proof skillet, saute garlic and onion in oil until soft, 5 minutes.
4
Sprinkle with flour and cook 1 minute.
5
Add broth, cream, and nutmeg, simmer 5 minutes.
6
Add spinach, artichokes, parmesan, salt and pepper.
7
Stir in par-cooked tortellini.
8
Top with bread crumbs, and bake for 30 minutes.

1042

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: 1 tablespoon oil, 3 garlic cloves, minced, 1 small onion, minced, 2 tablespoons flour, and more.

Yes, Spinach and Artichoke Tortellini Casserole 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 Casserole

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