Spinach and Artichoke Tortellini Bake

• Vegetarian

• Produce

  • 14 oz Artichoke hearts
  • 4 oz Baby spinach, fresh
  • 1/2 tsp Garlic powder

• Pasta & Grains

  • 19 oz Cheese tortellini pasta, frozen

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 4 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 2 1/2 cup Milk
  • 2 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Sour cream

Found on brittanybakesit.com

Description

Ingredients

• 2 1/2 c. milk
• 4 Tbsp. butter, unsalted
• 1/4 c. all-purpose flour
• 4 oz. cream cheese, cubed
• 1/4 c. sour cream
• 1/4 c. grated parmesan cheese
• 14 oz. (1 can) artichoke hearts, roughly chopped
• 4 oz. fresh baby spinach
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 19 oz. (1 pkg.) frozen cheese tortellini pasta
• 2 c. mozzarella cheese, shredded

Directions

• Preheat oven to 400°F (204°C).
• Melt the butter in a 3 qt. or larger pot over medium heat. Sprinkle the flour over top, whisk until smooth, and cook for 1 min.
• Slowly add the milk, stirring constantly, and bring to a boil. Let it boil for 1-2 min. until thickened, then reduce the heat to low.
• Add the cubes of cream cheese, and stir until melted. Then add the sour cream, parmesan cheese, chopped artichokes, fresh spinach, salt, pepper, and garlic powder, and cook another 2 min. until the spinach has wilted slightly.
• Spoon half the sauce into a 9 in. x 13 in. casserole dish, spreading it around to evenly coat the bottom, and layer the frozen tortellini on top. Spoon the remaining half of the sauce over the tortellini, and cover with the shredded mozzarella cheese. Spray a piece of aluminum foil with nonstick spray, and wrap it over the casserole dish.
• Bake for 30 minutes, remove the foil, and bake for an additional 15-20 min. until the cheese is golden and bubbly. Let sit for 5 min. before serving.

Nutrition