Tortellini in Spinach Cream Sauce

I have not had this in a REALLY long time - I am motivated, however to make it soon! Spinach is full of iron, protien and minerals. SO GOOD FOR YOU. Leave it to me to make it devoid of nutrition! Just kidding. This is a good way to get some good for you food. The last time I served this, I had a salad on the side and topped it with grilled chicken. BOY...I need to make it again, my mouth is just totally watering!

Tortellini in Spinach Cream Sauce

1 16 oz package cheese tortellini
1 10 box of frozen chopped spinach
1 tbs butter
1 tbs flour
1/2 tsp salt & dash pepper
dash red pepper
1 cup milk
1 1/2 cups freshly grated parmasean cheese

Cook tortellini according to package directions, drain and set aside.

Defrost, drain and squeeze all extra moisure out of the frozen spinach.

In medium sauce pan, melt butter. Stir in flour, salt and peppers and make a rioux. Whisk so that it doesn't get lumpy. Add 1 cup milk. Continue whisking. Bring to a boil and reduce heat - allow mixture to thicken (so it coats the back of a spoon). Remove from heat and add 1 cup of the parmesean cheese, continue whisking until very smooth. Add spinach. Stir well.

Pour sauce over tortellini and stir around - being careful not to break up the tortellini. Sprinkle with remaining parmesan and serve immediately.


A slight variation on this would be to just slightly undercook the tortellini, then, after mixing the sauce onto the tortellini, place in pan, sprinkle with parmesan and bake at 350 for about 30 minutes. This makes it more casserole- and makes it travel well.

I hope you enjoy.