Spinach and Artichoke Tortellini Casserole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a takeoff on the classic spinach artichoke dip, made into dinner! Ingredients:
1 tablespoon oil |
3 garlic cloves, minced |
1 small onion, minced |
2 tablespoons flour |
1 cup chicken broth |
1 cup cream |
1/8 teaspoon nutmeg |
1 (10 ounce) box frozen spinach, defrosted and squeezed of all liquid |
1 (14 ounce) can artichoke hearts, drained and chopped |
1/2 cup parmesan cheese |
salt and pepper |
1 lb cheese tortellini |
1/2 cup breadcrumbs |
Directions:
1. Preheat oven to 350.
2. Cook tortellini in boiling salted water for 3 minutes.
3. In large oven proof skillet, saute garlic and onion in oil until soft, 5 minutes.
4. Sprinkle with flour and cook 1 minute. Add broth, cream, and nutmeg, simmer 5 minutes.
5. Add spinach, artichokes, parmesan, salt and pepper.
6. Stir in par-cooked tortellini.
7. Top with bread crumbs, and bake for 30 minutes.
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