Ingredients
Scale
- 1 package (about 9 ounces) cheese tortellini, fresh or frozen
- 2 cups fresh spinach, roughly chopped (can substitute with frozen spinach, thawed and drained)
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened (can substitute with Greek yogurt for a lighter version)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or whole milk (use milk for a lighter option)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for a subtle kick)
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature for a golden, bubbly bake without drying out the creamy sauce.
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente, usually about 3-4 minutes for fresh tortellini. Drain and set aside.
- While the pasta cooks, heat olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 1 minute until fragrant—this step always reminds me of how my grandmother said garlic was the “soul of the kitchen.”
- Add the chopped artichokes and spinach to the skillet. Cook for 3-4 minutes until the spinach wilts down. If you’re using frozen spinach, ensure it’s well-drained to avoid sogginess.
- Reduce the heat to low and stir in the cream cheese until melted and smooth. Slowly pour in the heavy cream (or milk), stirring constantly to create a silky sauce. Add the dried Italian herbs, red pepper flakes if using, and season with salt and pepper to taste.
- Remove the skillet from heat and gently fold in the cooked tortellini. Stir until every piece is coated in that luscious creamy sauce.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top—this is the part that makes the whole kitchen smell heavenly.
- Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown on top.
- Let the bake rest for 5 minutes before serving. This helps it set slightly and makes it easier to portion out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International