Spinach Artichoke Tortellini Bake - Rosina Celentano

Spinach Artichoke Tortellini Bake - Rosina Celentano

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Yields

4

Directions

  1. Heat the oven to 400 degrees
  2. 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 chopped artichokes. Stir in cream and bring to a simmer
  3. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the tortellini. Season to taste with salt and pepper
  4. 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

Ingredients

  • 1 pkg. ea (19 oz.) Celentano Cheese Tortellini
  • 10 oz ea fresh baby spinach
  • 1 can ea (14-ounce) artichoke hearts, drained and roughly chopped
  • 2 cups ea heavy cream
  • 1 cup ea grated Parmesan
  • 1 cup ea grated mozzarella
  • 2 tbsp ea olive oil
  • 2 ea garlic cloves, minced
  • 1/4 tsp ea red-pepper flakes
  • Salt and black pepper, ea to taste