Spinach and Artichoke Tortellini Casserole
Indulge in the comforting, cheesy goodness of Spinach and Artichoke Tortellini Casserole—a crowd-pleasing bake that's creamy, flavorful, and perfect for weeknight dinners or gatherings. This recipe combines tender cheese-stuffed tortellini with a luxurious garlic-Parmesan sauce, folded together with fresh baby spinach and marinated artichoke hearts for a deliciously hearty twist on classic comfort food. Topped with golden, melty mozzarella and baked to bubbly perfection, this casserole is a satisfying blend of rich, savory, and wholesome flavors. Quick and easy to prepare in just 20 minutes, this dish is an elegant yet fuss-free way to elevate your pasta night. Serve it with a crisp green salad or garlic bread for a meal that’s as impressive as it is satisfying!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 20 oz Cheese tortellini
- 3 tbsp Butter
- 3 cloves Garlic
- 3 tbsp All-purpose flour
- 2 cups Milk
- 4 oz Cream cheese
- 1 cup Parmesan cheese (grated)
- 5 oz Baby spinach (fresh)
- 14 oz Marinated artichoke hearts (drained and chopped)
- 2 cups Mozzarella cheese (shredded)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with olive oil spray.
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour, stirring constantly to form a paste. Cook for 1 minute, then slowly pour in the milk, whisking continuously to prevent lumps.
Let the sauce simmer for 2-3 minutes until slightly thickened. Stir in the cream cheese until smooth.
Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is creamy.
Fold in the baby spinach and cook for 2-3 minutes until wilted. Add the chopped artichoke hearts and cooked tortellini, combining everything evenly.
Transfer the mixture to the prepared casserole dish and spread it out into an even layer.
Sprinkle the shredded mozzarella cheese evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown.
Let cool for 5 minutes before serving. Enjoy your Spinach and Artichoke Tortellini Casserole!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 899 mg | 69% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 454 mg | 10% | |
*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.
