Spinach and Artichoke Tortellini Bake

Transform your weeknight pasta routine with this indulgent Spinach and Artichoke Tortellini Bake, packed with creamy, cheesy goodness and a golden, crispy topping. Featuring tender cheese tortellini bathed in a luscious garlic cream sauce infused with Parmesan, cream cheese, and hearty flavors from spinach and artichokes, this dish takes comfort food to the next level. Topped with melty mozzarella and a crunchy panko breadcrumb finish, it’s a crowd-pleaser that’s easy enough for busy evenings yet special enough to serve at gatherings. Ready in just 45 minutes, this baked pasta masterpiece delivers a restaurant-quality meal straight from your oven. Perfect for spinach artichoke lovers and cheese enthusiasts alike!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 20 ounces Cheese tortellini
• 3 tablespoons Butter
• 3 cloves Garlic cloves, minced
• 3 tablespoons All-purpose flour
• 2 cups Whole milk
• 4 ounces Cream cheese, softened
• 1 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 10 ounces Frozen chopped spinach, thawed and drained
• 14 ounces Artichoke hearts, chopped
• 1 cup Shredded mozzarella cheese
• 0.5 cup Panko breadcrumbs
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Cook the tortellini according to package instructions. Drain and set aside.

Step 3

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 4

Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the milk while whisking to prevent lumps.

Step 5

Add the cream cheese and stir until melted and combined. Stir in the grated Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.

Step 6

Mix in the spinach and chopped artichokes, ensuring they are evenly distributed throughout the sauce. Remove the skillet from heat.

Step 7

Combine the cooked tortellini with the spinach and artichoke sauce in a large mixing bowl. Gently fold together until the tortellini is evenly coated with the sauce.

Step 8

Transfer the tortellini mixture to the prepared baking dish, spreading it into an even layer.

Step 9

Sprinkle the shredded mozzarella cheese evenly over the top.

Step 10

In a small bowl, mix together the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture over the mozzarella for a crunchy topping.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Step 12

Remove from the oven and let cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2161.4g)

Amount per serving	% Daily Value*
Calories	3605.8

Total Fat 186.3g	0%
Saturated Fat 100.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 624.6mg	0%
Sodium 6992.4mg	0%
Total Carbohydrate 331.1g	0%
Dietary Fiber 38.8g	0%
Total Sugars 38.8g
Protein 170.8g	0%

Vitamin D 221.4IU	0%
Calcium 3540.0mg	0%
Iron 14.9mg	0%
Potassium 3505.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 18.5%

Carbs: 35.9%