Lighter Baked Tortellini is made with a lighter garlic, fontina sauce, chopped spinach, tossed with cheese tortellini, sprinkled with Parmesan bread crumbs and baked until bubbly. Quick and easy, perfect for a weeknight (or any time!)
Quick and easy dinner recipes that will please the whole family are essential – especially once school starts. My kids request this Lighter Baked Tortellini every week,…with good reason. It is garlicky, cheesy, packed with spinach and so tasty! Fortunately it is easy to make and can be made ahead to be baked before serving.
First cook tortellini according to package directions. While the water is boiling/tortellini is cooking, make the sauce, which is very simple. In a large pot, heat olive oil, whisk in flour, brown garlic and then add milk. (I use DairyPure, the only milk baked by a Five-Point Purity Promise!).
Once the milk mixture thickens, remove from heat, add cheese and cayenne and stir until smooth (Note: For now, I omit the cayenne for my kids. Instead we sprinkle crushed red pepper on our individual servings). Add cooked tortellini and spinach and stir until combined. Pour into prepared baking dish, sprinkle with breadcrumbs and bake until cheesy melty good. Leftover reheat perfect,…that is if you end up with any!
According to a survey by Wakefield Research, 71% of people frequently worry about the purity or quality of the milk they serve their children. DairyPure is the only milk backed by an exclusive Five-Point Purity Promise. All DairyPure milk: 1) contains no artificial growth hormones, 2) is tested for antibiotics, 3) is continually quality tested to ensure purity, 4) only comes from cows fed a healthy diet, 5) is cold shipped fresh from your local dairy.
- ¼ cup fine dry breadcrumbs
- 2 tablespoons Parmesan cheese, freshly grated
- 1 tablespoon extra virgin olive oil
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 2 cups skim milk, heated (I microwave it for about 1 minute)
- ½ cup fontina cheese, shredded
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- Freshly ground pepper to taste
- 16-20 ounces cheese tortellini (I used 2 10-ounce packages)
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- Preheat oven to 350 degrees. In a small bowl, combine breadcrumbs and Parmesan cheese and set aside.
- Set water to boil in a large pot to cook tortellini.
- In a large saucepan, heat oil over medium heat. Add flour and whisk constantly, cooking for about 1 to 2 minutes, or until flour lightly browns. Add garlic and cook for 1 minute, continuing to whisk constantly.
- Add hot milk and bring to a simmer, stirring until smooth and slightly thickened, about 3 to 4 minutes.
- While the milk mixture is simmering, add tortellini to boiling water and cook for 6 to 8 minutes, or according to package instructions.
- Remove milk mixture from heat and add in fontina cheese and cayenne pepper, stirring to melt the cheese. Season with salt and pepper.
- Drain cooked tortellini. Add tortellini to the cheese sauce (milk mixture) and stir until coated. Add chopped spinach and stir until evenly distributed.
- Spray 2½ quart baking dish with cooking spray and pour mixture into dish, using the back of a spoon or a silicone spatula to spread evenly throughout.
- Sprinkle with breadcrumb mixture. Cover and bake for 15 to 20 minutes, or until golden and bubbly. Serve immediately.
DairyPure is available in the dairy case at grocery stores nationwide in whole, 2% reduced fat, 1% low fat and skim/fat free milks, as well as creams. For recipes, local retailers, the full line of products and to learn more about DairyPure’s exclusive Five-Point Purity Promise, visit DairyPure.com, and find DairyPure on Facebook and Pinterest.
Disclosure: This post is sponsored by DairyPure. All thoughts and opinions are completely my own.