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 Source:
Submitted by: Recipe Group Member
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