Spinach and Artichoke Tortellini Bake
photo by Anonymous
- Ready In:
- 31mins
- Ingredients:
- 13
- Serves:
-
6
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
directions
- Pre-heat the broiler.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
I am a nurse who lives and works in Northern New York State, not far from Lake Placid. I am owned by several cats and a dog. Quilting is my passion! I also like to cook, make greeting cards, read and spend time out doors. It would be hard for me to choose one cookbook that is my favorite! I love to collect cookbooks, especially those little spiral bound books produced by small organizations and local groups.
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