This meal of vegetables, tortellini, and a cheesy cream sauce is actually quick to put together and can be made ahead of time and refrigerated before broiling.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
728 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
Step 2
Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
Step 3
Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
Step 4
Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.
Step 5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
Step 6
Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
Ingredients
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
2 cups vegetable stock
cooking spray
2 cups shredded Italian cheese blend
1 (15 ounce) can artichoke hearts, drained and quartered
