American · Italian

Spinach/Artichoke Dip Tortellini

I think just about every party I’ve ever been to had some sort of spinach-artichoke dip. With that creamy sauce and all those delicious chunks of artichoke, I thought, “Boy, wouldn’t this make a unique pasta?” That’s how this recipe came about! I fold tender tortellini into a rich spinach-artichoke sauce, add tomatoes for a little brightness, and finish it with mozzarella and panko for a golden topping. It brings Italian filled pasta together with a favorite American party dip, turning something we usually scoop onto a chip into a comforting dish we can sit down and enjoy with a fork.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This comforting pasta turns the familiar flavors of spinach-artichoke dip into a bubbling baked tortellini casserole. Tomatoes brighten the rich cream-cheese sauce while nutmeg, basil and Parmesan keep every bite savory and balanced.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 1/2 of the original baked tortellini casserole — about 5 oz cooked tortellini with sauce and vegetables (roughly 2 cups total). to make Tomato‑Basil Tortellini Soup with Spinach & Artichoke (2 bowls).

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LEFTOVER IDEAS

Turn the leftovers into something new.

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Tomato‑Basil Tortellini Soup with Spinach & Artichoke (2 bowls)

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COOKING MODESpinach/Artichoke Dip Tortellini

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Bring a pot of salted water to a boil. Add the tortellini and cook until al dente but not completely soft, about 2 minutes in boiling water. Reserve ½ cup pasta water, then drain and set aside.

STEP 2

Bring an oven-safe pan or casserole pan to medium heat. Add the butter, garlic, red chili pepper flakes and basil and sauté for 1 minute.

STEP 3

Turn the heat to medium-low. Add the cream cheese and heavy cream and bring to a slow simmer, whisking occasionally until the sauce is smooth. Add the nutmeg and mix. Whisk in the Parmesan and turn off the heat. Add a little reserved pasta water if the sauce is too thick, then season with kosher salt and pepper.

STEP 4

Mix in the tomatoes, artichokes and spinach. Fold in the cooked tortellini.

STEP 5

Mix the mozzarella and panko in a small bowl. Top the casserole with the cheese-panko mixture.

STEP 6

Preheat the oven to 375°F. Bake uncovered for 15 minutes. Turn the oven to broil and broil for about 2 minutes, or until the top is lightly browned. Remove and serve warm as a side dish or entrée.

How to Make Spinach/Artichoke Dip Tortellini

Cook the Tortellini

Boil the tortellini for about 2 minutes, reserve ½ cup pasta water and drain.

Build the Flavor Base

Sauté the butter, garlic, chili flakes and basil for 1 minute.

Make the Cream Sauce

Melt the cream cheese into the cream, then add nutmeg and Parmesan.

Add the Vegetables

Mix in the tomatoes, artichokes and spinach.

Fold in the Pasta

Combine the drained tortellini with the sauce, loosening with pasta water if needed.

Add the Topping

Cover with the mozzarella and panko mixture.

Bake and Broil

Bake at 375°F for 15 minutes, then broil about 2 minutes until lightly browned.

Recipe Guidance

Storage

Refrigerate in an airtight container within 2 hours and use within 3 to 4 days.

Reheating

Cover and reheat at 325°F until hot, or warm individual portions gently in the microwave. Add a spoonful of water or cream if the sauce has tightened.

Make Ahead

Assemble through the topping up to 1 day ahead, cover and refrigerate. Add several minutes to the bake time if starting cold.

Serving Suggestions

Serve warm as an entrée with a green salad or as a rich side dish.

Mary’s Introduction