Golden Rule Bar-B-Q Tortellini with Creamed Spinach


  • 2 tsp salt
  • 2 lbs fresh spinach*, stemmed and washed
  • 1 1/2 cups milk
  • 1/4 onion
  • 2 bay leaves
  • 3 cloves
  • 1 sprig thyme
  • 2 Tbsp butter
  • 2 Tbsp flour, sifted
  • 1 pinch nutmeg
  • 1 can cream of mushroom soup
  • 1/2 cup heavy cream salt and pepper
  • 1 package tortellini (about 1 pound flavor of choice)


Bring a pot of water with salt to boil over high heat for spinach. Cook until tender, about 3 to 4 minutes. Rinse in an ice bath, drain and chop. Set aside.

In a saucepan, heat milk, onion, cloves, bay leaves and thyme to just below the boiling point. In another pan, melt butter and stir in flour. Cook 2 minutes, stirring often. Remove from heat and whisk in strained milk culture, cook until thickened and add spinach.

Add cream and mushroom room to spinach mixture. Sprinkle with a pinch of nutmeg, season with salt and pepper to taste.

Boil tortellini according to package directions and drain. Add tortellini and pour into a baking dish sprayed with cooking spray. Bake at 350° F for 20 minutes until bubbly.

Top with parmesan cheese and chopped tomato.

Options: Add mushrooms or grilled chicken breast.

Serve with garlic bread.

NOTE: Frozen spinach may be used instead of fresh, to save time.

Makes 4

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