Spinach & Artichoke Tortellini

Source- Stephanie Cooks


I'm not having any luck finding the picture for this recipe.  :(

Ingredients

• 1 package of tortellini
• 2 cups of fresh spinach, chopped
• 4 ounces frozen artichoke hearts, defrosted and chopped
• 2 cups tomato sauce (more or less according to taste)
• 1 cup pecorino romano cheese

Preparation

• Preheat the oven to 350.
• Cook the tortellini according to package instructions. Drain and return to the pot.
• Add the spinach, artichoke hearts, 1/2 cup cheese, and sauce to the pot. Stir well.
• Transfer to an oven safe dish. Top with the remaining 1/2 cup cheese.
• Bake for 25 minutes or until the sauce is bubbling. 

Review & Changes- A vegetarian recipe that comes together very easily.  After the last time I used artichoke hearts I learned a lesson.  To chop the artichoke hearts up into small pieces in order for the taste not to overwhelm me and I just end up picking the pieces out and not eating them.