Spinach and Artichoke Tortellini Casserole

KelBel's Note:

This is a takeoff on the classic spinach artichoke dip, made into dinner!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon oil
• 3 garlic cloves , minced
• 1 small onion , minced
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup cream
• 1⁄8; 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

Directions:

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. Add broth, cream, and nutmeg, simmer 5 minutes.
5. Add spinach, artichokes, parmesan, salt and pepper.
6. Stir in par-cooked tortellini.
7. Top with bread crumbs, and bake for 30 minutes.

Reviews

[CasseroleNightMom]

Had this for Monday night Casserole night and it was a hit. I added mozzarella cheese, and extra parmesan cheese because we're all cheese freaks. Thanks

[Katelyn1009]

Everybody loved this! There were no leftovers, sadly! I did bake this in a casserole dish and then put it under the broiler to crisp the breadcrumbs up a bit. We thought the amount of sauce was fine for us, and usually I do double the sauce, but not this time! We will be making this often. Thanks

[SweetSueAl]

This was an easy weeknight meal to put together. I didn't have chicken broth on hand so I used water. I also turned the tortellini into a sprayed casserole and baked in the oven. It turned out great. I will make again. Thanks for posting, KelBel. Sue