Creamy Spinach Artichoke Tortellini

08.08.2016

Creamy Spinach Artichoke Tortellini | Cooking Classy

The creamy spinach artichoke combinations is one of my favorites! It’s rich and flavorful and I just can’t ever get enough of it. I’ve shared a simple yet utterly delicious Spinach Artichoke Dip, this EPIC Spinach Artichoke Pizza, and this weeknight staple Skillet Chicken with Creamy Spinach Artichoke Sauce. And now onto a pasta variation with this Creamy Spinach Artichoke Tortellini! I’ve already made this twice and look forward to the next time we get to indulge in it again!

We all loved this tortellini and I loved that it didn’t take a whole lot to prepare. Yes it may take a few pots (unlike this one pan tortellini recipe I recently shared) but it is totally worth washing a couple extra pans. Grilled or roasted chicken is the perfect side to this tortellini or just dice it up and throw it into the pasta.

You just can’t go wrong with this, it’s a cheese filled (shortcut store-bought tortellini) topped with a sauce that’s basically a blend of a lighter alfredo sauce meets spinach artichoke dip and it is a dinner you won’t forget about! In other words, after you polish of your bowl of it you’ll be planning out the next time you’re going to make it again the next week. A new weeknight dinner fav!
Creamy Spinach Artichoke Tortellini | Cooking Classy. Creamy Spinach Artichoke Tortellini | Cooking Classy Creamy Spinach Artichoke Tortellini | Cooking Classy

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Creamy Spinach Artichoke Tortellini

Yield: About 5 servings

Ingredients

  • 10 oz fresh or frozen spinach
  • 15 oz refrigerated 3 cheese tortellini
  • 2 1/2 Tbsp butter
  • 1 small yellow onion , grated
  • 4 cloves garlic , minced (1 1/2 Tbsp)
  • 2 Tbsp flour
  • 2 cups milk
  • Salt and freshly ground black pepper
  • 8 oz Neufchatel cheese (aka light cream cheese), diced into small cubes
  • 1 cup finely shredded parmesan cheese (3.2 oz)
  • 1 (14 oz) can artichoke heart quarters, chopped
  • 3 Tbsp chopped fresh parsley (optional)
  • 1/2 cup reserved pasta water

Instructions

  1. If using fresh spinach roughly chop it then pour 3 Tbsp water in a large pot (you can just use the pasta pot you'll be using later). Add spinach and cook over medium-low heat, stirring frequently, until spinach wilts. Transfer to paper towels. If using frozen spinach, thaw, drain and roughly chop.
  2. Cook tortellini according to directions on package, while reserving 1/2 cup pasta water before draining. Meanwhile melt butter in a large skillet over medium-high heat, add onion to skillet (and any juices on cutting board) and saute 4 minutes, or until soft. Add garlic and saute 30 seconds longer. Add in flour and cook, stirring constantly 1 minute. While whisking pour in milk, then season lightly with salt and pepper (don't add too much salt because the parmesan is salty, you can season with more salt at the end if needed). Bring to a light boil, stirring constantly, reduce heat slightly then add in Neufchatel cheese and parmesan and cook, stirring frequently, until cheeses have melted (it will take several minutes to fully melt, just don't confuse the onion pieces with the cheeses). Stir in spinach and artichokes and warm through, then toss in cooked and drained tortellini and parsley. Stir in reserved pasta water a few tablespoons at a time to thin as needed (I used about 1/4 cup but as it sits it thickens so add more as you need). Serve immediately.
  3. Recipe source: Cooking Classy

12 comments

  • Georgia: YUMMY! Really want to give this a go, thanks for the recipe!! August 8, 2016 at 3:30pm Reply

  • Sheila @ Kitchen Territory: Hi Jaclyn! I’m a big fan. Your pictures look so good! This looks so delish and creamy and satisfying! This definitely screams a good lunch for me. Keep on posting great dishes! August 10, 2016 at 6:19pm Reply

    • Jaclyn: Thanks Sheila! August 10, 2016 at 11:55pm Reply

  • Brasserie Louis: Creamalicious all the way! I would definitely try out this recipe very soon. Thanks for the recipe Jaclyn :) August 11, 2016 at 3:26am Reply

  • Catherine: I just made this today for my mom and it turned out absolutely delicious! Thanks for the recipe, I’ll be looking around for more! August 18, 2016 at 4:41pm Reply

    • Jaclyn: I’m so glad you liked it Catherine! Thanks for your review! August 19, 2016 at 11:15am Reply

  • Anna: Y-U-M-M-Y! Thanks Jaclyn! I admire your creativity! I´ve been trying to improve my cooking skills in the last few months, and blogs as yours always are helpful!! Recently I also tried a great tortellini recipe from Barilla Restaurants, very italian authentic! Would love to know your thoughts! http://www.barillarestaurants.com/menu/Pasta/Tortellini-Alfredo August 31, 2016 at 8:04am Reply

  • Morgan: So I am new to cooking but I tried this recipe tonight and it came out soupy and tasted like chaulk … I saw all the other reviews so I guess I am doing something wrong … since I am just learning I am always following the recipe exactly it drives my boyfriend crazy because I make a meal for 12 instead of two … but any way I used marinaded artichoke .. and like 2 cups of butter … that’s the only thing I really strayed on. I was wondering if you had any tips for me ? September 28, 2016 at 7:54pm Reply

    • Jaclyn: I wouldn’t recommend the marinated artichokes here, just the canned kind in brine/water. And I wouldn’t recommend that much butter even if you did triple the recipe that would be way too much (but maybe that’s a typo?). Be sure to cook the butter flour mixture long enough so you don’t get the floury taste, then it also sounds like your sauce didn’t become fully thickened so be sure to cook the butter, flour, milk mixture long enough. Hope that helps! September 29, 2016 at 10:32am Reply

  • Michelle Carter: We LOVED this recipe! I’ve also tried your Creamy Chicken Noodle Soup and my family asks for it all the time. Thank you! I can’t wait to try another one of your recipes. :) December 14, 2016 at 7:57pm Reply

    • Jaclyn: I’m so glad you loved the soups Michelle! January 3, 2017 at 11:46am Reply

  • allison: Is there any substitutes for the cream cheese? February 15, 2017 at 3:12pm Reply

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