Spinach and Artichoke Tortellini Bake
Transform your weeknight pasta routine with this indulgent Spinach and Artichoke Tortellini Bake, packed with creamy, cheesy goodness and a golden, crispy topping. Featuring tender cheese tortellini bathed in a luscious garlic cream sauce infused with Parmesan, cream cheese, and hearty flavors from spinach and artichokes, this dish takes comfort food to the next level. Topped with melty mozzarella and a crunchy panko breadcrumb finish, it’s a crowd-pleaser that’s easy enough for busy evenings yet special enough to serve at gatherings. Ready in just 45 minutes, this baked pasta masterpiece delivers a restaurant-quality meal straight from your oven. Perfect for spinach artichoke lovers and cheese enthusiasts alike!
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Recipe Information
Ingredients
- 20 ounces Cheese tortellini
- 3 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 4 ounces Cream cheese, softened
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 ounces Frozen chopped spinach, thawed and drained
- 14 ounces Artichoke hearts, chopped
- 1 cup Shredded mozzarella cheese
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the tortellini according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the milk while whisking to prevent lumps.
Add the cream cheese and stir until melted and combined. Stir in the grated Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.
Mix in the spinach and chopped artichokes, ensuring they are evenly distributed throughout the sauce. Remove the skillet from heat.
Combine the cooked tortellini with the spinach and artichoke sauce in a large mixing bowl. Gently fold together until the tortellini is evenly coated with the sauce.
Transfer the tortellini mixture to the prepared baking dish, spreading it into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top.
In a small bowl, mix together the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture over the mozzarella for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 588 mg | 45% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
