Spinach Artichoke Tortellini Bake
Ingredients
- 1 pkg. (19 oz.) Celentano Cheese Tortellini
- 10 ounces fresh baby spinach
- 1 can(14-ounce) artichoke hearts, drained and roughly chopped
- 2 cups heavy cream
- 1 cup grated Parmesan
- 1cup grated mozzarella
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ teaspoon red-pepper flakes
- Salt and Black Pepper, to taste
Directions
Heat the oven to 400 degrees Meanwhile, heat olive oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach, stirring frequently, about 3 minutes. Stir in the chopped artichokes. Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the tortellini. Season to taste with salt and pepper. Transfer the pasta to a casserole dish. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired.
Reviews and Ratings
This recipe not yet rated.