Ingredients
- 1 package (20 oz) cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 5 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup milk (whole or 2%)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
Feel free to substitute the heavy cream with half-and-half for a lighter version, or swap in kale for spinach if you prefer a different leafy green.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
- Cook the tortellini according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped artichoke hearts to the skillet and cook for an additional 3 minutes, stirring occasionally.
- Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with a pinch of salt and pepper.
- Reduce the heat to low and pour in the heavy cream and milk, stirring to combine. Let the mixture simmer gently for 5 minutes.
- Add the Parmesan cheese, half of the mozzarella cheese, red pepper flakes, and Italian seasoning. Mix until the cheese has melted and the sauce is creamy.
- Combine the cooked tortellini with the sauce, ensuring it is well-coated. Transfer the mixture into the prepared baking dish.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake in the oven for 20-25 minutes, or until the cheese is golden and bubbly.
- Allow it to cool for a few minutes before serving. Enjoy the flavors reminiscent of family gatherings with every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International