Spinach Artichoke Tortellini Bake

Spinach Artichoke Tortellini Bake

Servings: 4 Preparation: 30 Mins


  • 1 pkg. (19 oz.) Celentano Cheese Tortellini
  • 10 ounces fresh baby spinach
  • 1 can(14-ounce) artichoke hearts, drained and roughly chopped
  • 2 cups heavy cream
  • 1 cup grated Parmesan
  • 1cup grated mozzarella
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon red-pepper flakes
  • Salt and Black Pepper, to taste


Heat the oven to 400 degrees 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 the chopped artichokes. Stir in the cream and bring to a simmer over medium-high heat. 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. 

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