Everyone’s favorite dip gets a makeover – into an easy family dinner! This Spinach and Artichoke Tortellini Bake is cheesy, creamy and super easy!
Originally posted March 4, 2009 – I know every year at the beginning of the year, I vow to cook more meals at home. If you are the same, this Spinach and Artichoke Tortellini Bake is a great way to ease you into the year. Super easy, and a family favorite! We are pasta lovers, so I always know I can win with a good baked pasta. This recipe will get your homemade dinner resolution off to a great start!
The original post from 2009 follows:
Towards the end of my pregnancy, I got really lazy. I was just so big and tired, and I didn’t feel like doing anything. I figured that I’d get organized again once the baby came, so I didn’t really care much as my office was becoming a huge, disorganized mess. I should have known better. As tired and big as I was, things really were easier to get done then than they are now with a newborn. Especially a newborn like mine that doesn’t like to get put down. So I have to steal a few minutes here and there, just trying to get the laundry done and the kitchen clean.
But I also have a stack of recipes to blog about, and that stack is starting to drive me crazy. So hopefully with my next few posts, I can work through this stack and feel like I’m starting to get organized again!!
This recipe is one that is great for a night when time is running low. And if you are a fan of spinach artichoke dip, this has a lot of the same flavors. That is what originally attracted me to this recipe. Spinach artichoke dip in pasta form?? I’m in!!
Looking for more meatless meals?
Skillet Butternut Squash Lasagna
Artichoke, Tomato and Spinach Pizza
Roasted Red Pepper Pesto Linguine
Tortellini with Pesto and Roasted Vegetables from Cooking Classy
Spring Roll Bowls from Pinch of Yum
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Spinach and Artichoke Tortellini Bake
Ingredients
- 2 lbs frozen cheese tortellini
- 2 tablespoons butter
- 2 cloves garlic finely chopped
- 2 tablespoons all-purpose flour
- 2 cups milk
- few grates fresh nutmeg
- 1 10-oz package frozen chopped spinach, thawed and excess water squeezed out
- 1 can 14.1 oz artichoke hearts, drained and roughly chopped
- salt and pepper
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat the broiler*.
- Bring a large pot of water to a boil. Salt generously, then add the tortellini and cook according to the package directions. Drain and reserve.
- Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the garlic and cook for 30-60 seconds. Whisk in the flour and cook for another minute. Add the milk, whisking, and cook until the mixture has thickened.
- Grate in a bit of fresh nutmeg, then season with salt and pepper. Add the spinach, artichoke hearts, and cooked tortellini. Stir to mix.
- Pour the mixture into a 9x13-inch casserole dish and sprinkle the cheeses on top. Broil until the cheeses are melted, 1-2 minutes. Serve.
Recipe Notes:
Nutrition Information
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grace says
My mouth is watering. This sounds so freaking delicious!
Kanga says
Mmmm…. we love spinach and artichoke together! This recipe sounds DIVINE! Mmmmmmm! I can't wait to make this dish!
I have a Moby Wrap … do you have a wrap for your little one?
kamailesfood says
Mmm…this sounds really good and easy to make!
Anonymous says
I tried this last night- it was good, but I added in some red pepper flakes and I would have made more sauce, or cut down to 1 or 1.5 lbs of tortellini. It served way more than six!
Andrea says
This was delicious! Not the healthiest of recipes… but I’ll work on that next time. I’m not even sure the artichokes are necessary.
I’m so glad I discovered your blog… it’s my fave!
Edie says
I’m totally on board with anything that has spinach, artichoke, cheese and pasta! I’ve avoided tortellini because I had no idea what to do with it. Great idea.