It's A Keeper: Spinach-Artichoke Cheesy Tortellini

Seems like lots of folks were trying this one, so I decided to jump on the bandwagon. I tried the Spinach-Artichoke Cheesy Tortellini from Express Lane Meals and it certainly is a keeper. I think this recipe would be filling on its own, but I try to make sure there is protein when I eat carbs (thank you South Beach), so I made it as a side dish with some thin cut chicken breasts marinated for about 10 minutes in balsamic vinegar, EVOO and Monterey Steak Seasoning. The chicken recipe can be found here. I also sauteed some veggies for another a side dish.

This recipe was pretty darn easy. It took me about 40 minutes, even with making two other dishes to go with it. As advertised, it really does taste like Spinach-Artichoke Dip, so if you are a fan of that, definitely make this. I even saved the extra for dipping. Here is the full recipe with my comments in brackets:

1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14 ounce can artichoke hearts in water, drained and chopped [Get the quartered ones, it'll save you some chopping.]
A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini, such as wild mushroom [I used ravioli because there was a whole wheat kind. I can see you rolling your eyes! Knock it off!]

Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost. [I recommend stirring it at the 3 minute mark.]

Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. [I used the biggest holes on the grater and liked the way it turned out.] Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. [I was lazy and mixed the two together in one 2-cup measuring cup.] Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper. [I went easy on the sauce because, as Rachael often mentions, the parmie is salty.]

Salt the boiling water and cook the tortellini [or ravioli, as the case may be] according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately.


  1. This is FABULOUS!!! its fast, easy and very filling!! My family loves this.

  2. It's one of our favorites, too.

  3. Thank you sooooo much for posting this recipe! I saw it on TV and I've been looking for it ever since!

  4. sooooooooooo what other than salad and crispy
    bread would go good with this...

    i love finding recipes...
    but hate not knowing what would go with it...
    salad and bread is a given... but with big
    eaters... i would need a couple things to go
    along side...anyone out there can throw in
    their thoughts???


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