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Creamy Spinach Artichoke Tortellini Bake

Creamy Spinach Artichoke Tortellini Bake - featured image
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A quick and comforting cheesy pasta bake featuring cheese tortellini, fresh spinach, and artichoke hearts in a creamy sauce topped with a golden cheese crust.

Ingredients

Scale
  • 1 pound (450 g) cheese tortellini, fresh or frozen
  • 5 cups (about 150 g) fresh spinach, roughly chopped
  • 1 can (14 oz/400 g) artichoke hearts, drained and chopped
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (100 g) Parmesan cheese, freshly grated
  • 1 cup (100 g) mozzarella cheese, shredded
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. Bring a large pot of salted water to a boil. Cook 1 pound cheese tortellini according to package directions until just al dente (3 to 5 minutes for fresh). Drain and set aside.
  3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and cook, stirring, until wilted, about 3 minutes. Remove from heat.
  4. In a large bowl, whisk together softened cream cheese, heavy cream, Italian seasoning, salt, pepper, and red pepper flakes (if using) until smooth.
  5. Stir sautéed spinach and garlic, chopped artichoke hearts, and cooked tortellini into the cream cheese mixture. Fold in grated Parmesan and shredded mozzarella, reserving about ½ cup mozzarella for topping.
  6. Pour mixture evenly into prepared baking dish. Sprinkle reserved mozzarella cheese evenly on top.
  7. Bake uncovered for 25 to 30 minutes until cheese topping is bubbly and golden brown. For extra crispiness, broil for the last 2-3 minutes, watching carefully to avoid burning.
  8. Remove from oven and let rest for about 5 minutes before serving.

Notes

Do not overcook tortellini to avoid mushiness. Wilt spinach gently to prevent bitterness. Use fresh garlic for best flavor. Let the bake rest before serving to thicken the sauce. Broil at the end for a crispier crust but watch carefully to avoid burning. Adjust seasoning gradually as cheese and artichokes add saltiness.

Nutrition

Keywords: spinach artichoke tortellini bake, creamy pasta bake, cheesy tortellini recipe, easy dinner, comfort food, vegetarian pasta bake

Find it online: https://yumnode.com/creamy-spinach-artichoke-tortellini-bake-easy-cheesy-recipe-for-dinner/