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Tuesday, September 27, 2011

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. 


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