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Artichoke Tortellini Bake Recipe

Artichoke Tortellini Bake Recipe

4 servings



2 cups sliced mushrooms

1 small onion, sliced

1 teaspoon minced garlic

2 tablespoons flour

1 cup fat-free milk

Salt and cayenne pepper, to taste

1 can artichoke hearts, drained

1 package mozzarella-garlic tortellini, cooked, warm

1/2 cup shredded reduced-fat Italian 6-cheese blend

1-2 tablespoons seasoned dry bread crumbs


Saute mushrooms, onion, and garlic in lightly greased large saucepan until tender, about 5 minutes. Stir in flour, cook 1 to 2 minutes. Stir in milk and heat to boiling, stirring until thickened, 1 to 2 minutes. Season to taste with salt and cayenne pepper. Stir in artichokes, tortellini, and cheese. Spoon into greased 1 1/2 quart casserole, sprinkle with bread crumbs. Bake, uncovered, at 375 degrees until bubbly, about 15 minutes.

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