Spinach Artichoke Tortellini Bake

• 12 oz cheese-filled tortellini
• 1 can (14 oz) artichoke hearts, chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (for roux)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook tortellini according to package instructions until al dente; drain and set aside.
3. 3 In a skillet, sauté spinach and artichokes in butter until spinach is wilted.
4. 4 In a saucepan, melt butter and whisk in flour to create a roux. Gradually add sour cream and mayonnaise, stirring constantly until smooth.
5. 5 Stir in garlic, black pepper, red pepper flakes, salt, and onion powder into the sauce.
6. 6 Combine the tortellini, spinach-artichoke mixture, and cheese in a large bowl with the sauce. Mix well.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle remaining Parmesan cheese over the top.
9. 9 Bake uncovered for 30 minutes, or until bubbly and golden on top.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• saucepan
• mixing bowl

Variations

• Add cooked chicken or shrimp for a protein boost.
• Substitute half the mayonnaise with Greek yogurt for a lighter option.

Substitutions

• Substitute sour cream with plain Greek yogurt for a tangier flavor.
• Use a dairy-free cheese blend for a vegan version.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Use frozen spinach if fresh isn't available; just make sure to thaw and squeeze out excess moisture.
• For extra flavor, add roasted red peppers or sun-dried tomatoes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

• Serve with a fresh green salad and garlic bread.
• Pairs well with a light white wine.

FAQ