Spinach and Artichoke Tortellini Casserole

"This is a takeoff on the classic spinach artichoke dip, made into dinner!"
 
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Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 350.
  • Cook tortellini in boiling salted water for 3 minutes.
  • In large oven proof skillet, saute garlic and onion in oil until soft, 5 minutes.
  • Sprinkle with flour and cook 1 minute. Add broth, cream, and nutmeg, simmer 5 minutes.
  • Add spinach, artichokes, parmesan, salt and pepper.
  • Stir in par-cooked tortellini.
  • Top with bread crumbs, and bake for 30 minutes.

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Reviews

  1. Had this for Monday night Casserole night and it was a hit. I added mozzarella cheese, and extra parmesan cheese because we're all cheese freaks. Thanks
     
  2. Everybody loved this! There were no leftovers, sadly! I did bake this in a casserole dish and then put it under the broiler to crisp the breadcrumbs up a bit. We thought the amount of sauce was fine for us, and usually I do double the sauce, but not this time! We will be making this often. Thanks
     
  3. This was an easy weeknight meal to put together. I didn't have chicken broth on hand so I used water. I also turned the tortellini into a sprayed casserole and baked in the oven. It turned out great. I will make again. Thanks for posting, KelBel. Sue
     
  4. I made this last night for my parents and our 2 young ds's, hoping there would be leftovers, as they were babysitting. It's all gone. I didn't even get to try it. However, they RAVED about it. Apparently, the kids inhaled it, and my parents said they LOVED it! Definite make again.
     
  5. This was a good recipe that I would make again. I do like my pasta with a lot of sauce so I might increase the sauce a little next time as it was a little dryer than I like. However my husband is Italian and a pasta critic and he really liked it.
     
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