Spinach and Artichoke Tortellini Bake

READY IN: 31mins
Recipe by Graymare47 252632

This is a recipe from Rachel Ray....my daughter fixed it last weekend for us, for dinner. It is ummm-ummm good!!! I think it would make a good Sunday evening meal, with a salad!

Top Review by mersaydees

Very tasty comfort food for kids and grownups alike! Given the 2 lbs of tortellinis, I think this could benefit from either two packages of frozen spinach or the larger 16 - 20 ounces bag to boost its nutritional value. Thanks, Graymare! Made for PAC Spring 2010.

Ingredients Nutrition


  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.

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