Spinach Artichoke Tortellini Bake Recipe | Rosina Food Products
Spinach and artichoke tortellini baked with heavy cream, Parmesan, and mozzarella – easy and delicious! Perfect for a cozy dinner.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Baking dish
- Wooden spoon
Ingredients
- 1 pkg. (19 oz.)
- 10 ounces fresh baby spinach
- 1 can(14-ounce) artichoke hearts drained and roughly chopped
- 2 cups heavy cream
- 1 cup grated Parmesan
- 1cup grated mozzarella
- 2 tablespoons olive oil
- 2 garlic cloves minced
- ¼ teaspoon red-pepper flakes
- Salt
- Black Pepper
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