Spinach And Artichoke Tortellini Bake

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This is a recipe from rachel ray....my daughter fixed it last weekend for us, for dinner. it is ummm-ummm good!!! i think it would make a good sunday evening meal, with a salad!

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Steps

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Pre-heat the broiler.

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Place a large pot of water over high heat to boil.

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Once boiling , salt the water and drop the pasta inches cook to al dente according to package directions.

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Drain cooked pasta and reserve.

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While the pasta is cooking , place a large skillet over medium heat with the butter.

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Cook the garlic in the butter until aromatic , about 1 minute , then sprinkle the flour over the butter and cook for another minute.

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Whisk the milk into the roux and bring up to a bubble to thicken.

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Add nutmeg , spinach , artichoke hearts , salt and pepper , and cook until the veggies are heated through.

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Add the reserved tortellini to the skillet and toss to coat.

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Transfer everything to a large casserole dish and sprinkle with the cheeses.

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Place under the broiler to brown , about a minute.

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Ingredients

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cheese tortellini, salt, butter, garlic cloves, all-purpose flour, milk, fresh nutmeg, frozen chopped spinach, frozen artichoke hearts, ground black pepper, asiago cheese, parmigiano-reggiano cheese, mozzarella cheese