Spinach and Artichoke Tortellini Casserole

Indulge in the comforting, cheesy goodness of Spinach and Artichoke Tortellini Casserole—a crowd-pleasing bake that's creamy, flavorful, and perfect for weeknight dinners or gatherings. This recipe combines tender cheese-stuffed tortellini with a luxurious garlic-Parmesan sauce, folded together with fresh baby spinach and marinated artichoke hearts for a deliciously hearty twist on classic comfort food. Topped with golden, melty mozzarella and baked to bubbly perfection, this casserole is a satisfying blend of rich, savory, and wholesome flavors. Quick and easy to prepare in just 20 minutes, this dish is an elegant yet fuss-free way to elevate your pasta night. Serve it with a crisp green salad or garlic bread for a meal that’s as impressive as it is satisfying!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 20 oz Cheese tortellini
• 3 tbsp Butter
• 3 cloves Garlic
• 3 tbsp All-purpose flour
• 2 cups Milk
• 4 oz Cream cheese
• 1 cup Parmesan cheese (grated)
• 5 oz Baby spinach (fresh)
• 14 oz Marinated artichoke hearts (drained and chopped)
• 2 cups Mozzarella cheese (shredded)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 as needed Olive oil spray

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with olive oil spray.

Step 2

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.

Step 3

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

Step 4

Whisk in the flour, stirring constantly to form a paste. Cook for 1 minute, then slowly pour in the milk, whisking continuously to prevent lumps.

Step 5

Let the sauce simmer for 2-3 minutes until slightly thickened. Stir in the cream cheese until smooth.

Step 6

Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is creamy.

Step 7

Fold in the baby spinach and cook for 2-3 minutes until wilted. Add the chopped artichoke hearts and cooked tortellini, combining everything evenly.

Step 8

Transfer the mixture to the prepared casserole dish and spread it out into an even layer.

Step 9

Sprinkle the shredded mozzarella cheese evenly on top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown.

Step 11

Let cool for 5 minutes before serving. Enjoy your Spinach and Artichoke Tortellini Casserole!

Nutrition Facts

Serving size	(2246.4g)

Amount per serving	% Daily Value*
Calories	4389.9

Total Fat 249.0g	0%
Saturated Fat 136.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 805.1mg	0%
Sodium 9442.1mg	0%
Total Carbohydrate 309.7g	0%
Dietary Fiber 28.7g	0%
Total Sugars 37.0g
Protein 234.2g	0%

Vitamin D 221.4IU	0%
Calcium 5443.6mg	0%
Iron 13.8mg	0%
Potassium 2969.0mg	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: 50.7%

Protein: 21.2%

Carbs: 28.0%