Foodie: Spinach Artichoke Baked Tortellini

Good morning to you all today’s FOODIE is easy to make recipe guaranteed to satisfy your taste buds and leave you loving your veggies.

Spinach Artichoke Tortellini Bake -
Spinach Artichoke Baked Tortelli


2 (9-oz.) packages cheese tortellini

3 tbsp. butter

2 cloves garlic, minced

2 tbsp. all-purpose flour

3 c. milk

1 1/4 c. shredded mozzarella, divided

1/4 c. freshly grated Parmesan

Juice of 1/2 lemon

1 (10-oz.) package frozen spinach, defrosted and squeezed of excess water

1 (15-oz.) can artichoke hearts, drained and chopped

Kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes


  1. Preheat oven to 375°. In a large pot of boiling salted water cook pasta until almost al dente, about half the time called for on box. Drain. 
  2. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden and fragrant, about 1 minute more. Slowly add milk and whisk until no lumps remain. 
  3. Add ½ cup mozzarella, Parmesan, and lemon juice and simmer for 5 minutes. Add spinach and artichokes, stirring until well coated. Season with salt, pepper, and a pinch of red pepper flakes. 
  4. Add cooked tortellini and toss to combine. Pour pasta into a large baking dish and top with remaining 3/4 cup mozzarella. 
  5. Bake until cheese is melty and sauce is bubbly, 20 minutes.  

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