Ingredients
Scale
Gathering the right ingredients is key to creating a delicious Creamy Spinach Artichoke Tortellini Bake. Here’s what you’ll need:
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup frozen spinach (thawed and drained)
- 1 cup artichoke hearts (chopped, canned or frozen)
- 2 cups cream cheese (softened)
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 350°F (175°C).
- Cook tortellini in boiling salted water according to package instructions, then drain.
- In a bowl, mix cream cheese, sour cream, garlic, Italian seasoning, salt, and pepper until smooth. Fold in spinach and artichokes.
- Add cooked tortellini to the creamy mixture and stir to coat.
- Fold in half of the mozzarella and Parmesan cheese.
- Transfer to a greased baking dish, top with remaining cheeses, and bake for 25-30 minutes until bubbly and golden.
Notes
- For a spicier kick, add red pepper flakes.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg