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Sunday, February 26, 2017

Tortellini with Creamy Spinach and Artichokes

This recipe makes 6 servings at approximately 577 calories. It's not awful in the calorie section and sometimes I need a "cheat" meal that says COMFORT. This is it. And I served it with a nice big salad.  


  • 1 lb bag of cheese tortellini

For the topping:

  • 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 tbsp olive oil

For the spinach mixture:

  • 1 can Artichoke hearts, chopped
  • 2 garlic cloves. minced
  • 6 oz bag of baby spinach
  • 4 oz Neufchatel cheese (skip the Philly cream cheese which is higher in fat)
  • 1 cup shredded low-fat, part-skim mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1/3 cup unsalted chicken stock

  1. In a small bowl, mix together the panko, parmesan and olive oil. Set aside.
  2. While you are making the spinach mixture, boil the water for the tortellini. Don't forget to salt your water. Cook the pasta according to the directions on the package. Drain and set aside.
  3. In a non-stick skillet, add the chopped artichokes and cook for about 1 minute.
  4. Stir in the minced garlic, cook for 30 seconds.
  5. Add spinach, cook for a few minutes until it's wilted.
  6. Stir in the cream cheese and stir till melted.
  7. Add Mozzarella cheese and parmesan cheese. Try not to put spoonfuls into your mouth.
  8. Add 1/3 cup of unsalted chicken stock to mixture to loosen it up a bit.

Distribute the spinach mixture between 6 8-oz ramekins. Then top with tortellini and mix well. Breadcrumb mixture goes on top of that.

Put in a 400℉ oven for about 20 minutes and ENJOY!!!

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