Spinach Artichoke Cheesy Tortellini
Indulge in the creamy, cheesy perfection of Spinach Artichoke Cheesy Tortellini, a comforting baked pasta dish that combines the classic flavors of spinach and artichoke dip with tender cheese-filled tortellini. This recipe features a luscious homemade sauce made with Parmesan, mozzarella, and cream cheese, infused with garlic and nestled with hearty chunks of artichoke hearts and fresh spinach. The dish is finished with a golden, bubbly topping of melted mozzarella, making it irresistibly rich and satisfying. Ready in just 40 minutes, this easy yet elegant casserole is perfect for weeknight dinners or crowd-pleasing potlucks. Serve it warm and watch as this pasta bake becomes a family favorite! Keywords: spinach artichoke tortellini, cheesy pasta bake, creamy tortellini casserole, spinach artichoke recipe.
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Recipe Information
Ingredients
- 16 oz cheese tortellini (fresh or refrigerated)
- 2 tbsp butter
- 3 cloves garlic (minced)
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1.5 cups mozzarella cheese (shredded)
- 4 oz cream cheese (softened)
- 14 oz canned artichoke hearts (drained and chopped)
- 5 cups fresh spinach (roughly chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet or saucepan over medium heat, melt the butter. Stir in the minced garlic and sauté for 1-2 minutes until fragrant.
Sprinkle the flour into the butter and garlic mixture, whisking constantly for 1 minute to create a roux.
Gradually whisk in the milk and heavy cream, ensuring a smooth mixture. Increase the heat slightly and cook for 3-4 minutes, stirring frequently, until the sauce begins to thicken.
Reduce the heat to medium-low and stir in grated Parmesan, shredded mozzarella (1 cup), and cream cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth.
Add the chopped artichoke hearts and spinach to the sauce. Cook for 3-4 minutes, stirring occasionally, until the spinach is wilted and well combined.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
Gently fold the cooked tortellini into the sauce, ensuring the pasta is fully coated.
Preheat your broiler to high. Transfer the tortellini mixture to a greased 9x13-inch baking dish.
Sprinkle the remaining 0.5 cup of shredded mozzarella evenly over the top of the casserole.
Broil for 2-3 minutes, or until the cheese is melted and golden brown. Watch closely to prevent burning.
Remove from the oven, let it cool slightly, and serve warm. Enjoy!
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 855 mg | 66% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 528 mg | 11% | |
*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.
