Description
This delicious Spinach and Artichoke Tortellini Bake is a creamy, cheesy dish that is perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
- 12 ounces cheese tortellini
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichokes, drained and chopped
- 1 cup cream cheese
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, cook the tortellini according to package instructions. Drain and set aside.
- In a mixing bowl, combine the cream cheese, sour cream, garlic powder, salt, and black pepper until smooth.
- Add the thawed spinach, chopped artichokes, mozzarella cheese, and Parmesan cheese to the mixture and stir well.
- Add the cooked tortellini to the cheese mixture and gently fold until everything is well combined.
- Transfer the mixture to a greased baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until heated through and golden on top.
- Let cool for a few minutes before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add more cheese on top for a cheesier bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg