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
Stir in the Parmesan until melted. Remove from the heat then carefully stir in the tortellini. Season to taste with salt and pepper
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. (19 oz.) Celentano Cheese Tortellini
10 oz fresh baby spinach
1 can (14-ounce) artichoke hearts, drained and roughly chopped
