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Creamy Spinach Artichoke Tortellini

A rich, cheesy tortellini dish with spinach and artichokes in a creamy Parmesan-Neufchâtel sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 5 servings

Ingredients

  • 10 oz fresh or frozen spinach
  • 15 oz refrigerated three-cheese tortellini
  • 2.5 Tbsp butter
  • 1 small yellow onion grated
  • 4 cloves garlic minced (about 1 1/2 Tbsp)
  • 2 Tbsp all-purpose flour
  • 2 cups milk
  • salt and freshly ground black pepper to taste
  • 8 oz Neufchâtel cheese (light cream cheese) diced into small cubes
  • 1 cup finely shredded Parmesan cheese (about 3.2 oz)
  • 14 oz artichoke heart quarters canned, chopped
  • 3 Tbsp fresh parsley chopped, optional
  • 1/2 cup reserved pasta water use to thin sauce as needed

Instructions

  • If using fresh spinach, roughly chop it then place in a large pot with 3 Tbsp water; cook over medium-low, stirring frequently, until wilted. Transfer to paper towels to drain and squeeze out excess moisture. If using frozen spinach, thaw, drain well, and roughly chop.
  • Cook the tortellini according to package directions in the same or a separate pot, reserving 1/2 cup of the pasta cooking water before draining.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grated onion (including any juices) and sauté about 4 minutes, until soft.
  • Add the minced garlic and cook 30 seconds more. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
  • Whisk in the milk slowly until smooth. Season lightly with salt and pepper, remembering Parmesan adds saltiness; you can adjust later.
  • Bring the sauce to a gentle boil while stirring, then reduce the heat slightly and add the diced Neufchâtel and shredded Parmesan. Cook, stirring frequently, until the cheeses fully melt and the sauce is smooth.
  • Stir the drained spinach and chopped artichoke hearts into the cheese sauce and warm through.
  • Add the cooked, drained tortellini and chopped parsley to the skillet and toss to combine.
  • If the sauce is too thick, stir in the reserved pasta water a few tablespoons at a time until it reaches your desired consistency (about 1/4 cup is typical). Serve immediately.

Equipment

  • Large Pot
  • Large Skillet
  • Cutting Board
  • Grater
  • Measuring Cups and Spoons
  • Paper Towels

Notes

  • Use fresh spinach for best texture or well-drained frozen spinach as a shortcut.
  • Reserve pasta water to loosen the sauce as needed.
  • Season lightly at first because Parmesan is salty.
  • Neufchâtel melts into a creamy texture similar to cream cheese but lighter.