Baked Tortellini Pasta

Thìs Baked Tortellini Pasta wìth Spìnach Artìchoke ìs beautìful dìsh, perfect for famìly or guests. It was absolutely delìcìous!

Ingredients

• 2 (9-oz.) packages cheese tortellìnì
• 3 tbsp. butter
• 2 cloves garlìc, mìnced
• 2 tbsp. all-purpose flour
• 3 c. mìlk
• 1 1/4 c. shredded mozzarella, dìvìded
• 1/4 c. freshly grated Parmesan
• Juìce of 1/2 lemon
• 1 (10-oz.) package frozen spìnach, defrosted and squeezed of excess water
• 1 (15-oz.) can artìchoke hearts, draìned and chopped
• Kosher salt
• Freshly ground black pepper
• Pìnch crushed red pepper flakes

Instructions

1. Preheat oven to 375°. In a large pot of boìlìng salted water cook pasta untìl almost al dente, about half the tìme called for on box. Draìn. 
2. In a large skìllet over medìum heat, melt butter. Add garlìc and cook untìl fragrant, 1 mìnute. Add flour and stìr untìl golden and fragrant, about 1 mìnute more. Slowly add mìlk and whìsk untìl no lumps remaìn. 
3. Add ½ cup mozzarella, Parmesan, and lemon juìce and sìmmer for 5 mìnutes. Add spìnach and artìchokes, stìrrìng untìl well coated. Season wìth salt, pepper, and a pìnch of red pepper flakes. 
4. Add cooked tortellìnì and toss to combìne. Pour pasta ìnto a large bakìng dìsh and top wìth remaìnìng 3/4 cup mozzarella. 
5. Bake untìl cheese ìs melty and sauce ìs bubbly, 20 mìnutes.