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Spinach Artichoke Cheesy Tortellini


This is one of my favorite recipes of Rachel Ray’s.  My Mom got me one of her 30 minute meal cookbooks, and this is a pasta dish that I make all the time.  Full of flavor, easy, and super tasty!!

Serves 4-6 for about $1.25/serving


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1 (10 oz) box chopped frozen spinach, thawed and drained – $0.85

2 Tbsp. oil

1 Tbsp. butter – $0.06

3 cloves garlic, minced

1 small onion, peeled and halved – $0.33

2 Tbsp. flour

1 cup chicken broth or stock – $0.29

1 cup heavy cream

1/8 tsp. nutmeg

1 (14 oz) can artichoke hearts, drained and chopped – $2.48

1 cup grated Parmesan cheese

salt and pepper

1 lb. cheese tortellini – $2.98


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Cook pasta according to directions.

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Heat a deep skillet over medium heat with oil and butter.

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When butter melts and is hot, add garlic.  Grate onion directly into skillet.  Saute onion and garlic for 5 minutes.

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Sprinkle the flour into the skillet and cook for 1 minute.  Whisk in the stock, then the cream.

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Bring the sauce to a bubble.  Season with nutmeg and reduce heat to low.

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Add spinach to the sauce, being sure to separate it.

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Stir in artichokes and cheese, then season with salt and pepper.

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Toss pasta with sauce and serve immediately.