Spinach and Artichoke Tortellini Skillet

• 12 oz frozen spinach, thawed and squeezed dry
• 14 oz can artichoke hearts, drained and chopped
• 16 oz package three-cheese tortellini
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 In a large skillet, heat olive oil and butter over medium heat.
2. 2 Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
3. 3 Stir in the thawed spinach and chopped artichokes, cooking for 3-4 minutes until heated through.
4. 4 Add the heavy cream, salt, and black pepper, stirring to combine. Let simmer gently for 5 minutes.
5. 5 Meanwhile, cook tortellini according to package instructions until al dente; drain.
6. 6 Add the cooked tortellini to the skillet, tossing to coat in the creamy mixture.
7. 7 Reduce heat to low, stir in mozzarella and Parmesan cheese until melted and creamy.
8. 8 Serve immediately, garnished with fresh parsley.

Equipment

• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Use sun-dried tomatoes for an extra burst of flavor.

Substitutions

• Use fresh spinach if frozen isn’t available.
• Substitute ricotta salata for Parmesan for a tangy twist.

Pairings

• A crisp Pinot Grigio.
• Garlic bread.

Nutrition

Tips

• For extra flavor, add a splash of lemon juice or zest before serving.
• If you prefer a lighter version, substitute half-and-half for heavy cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk to loosen.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a splash of cream.

Serving Suggestions

• Pair with a simple Caesar salad.
• Serve with warm, crusty bread.

FAQ