Spinach And Artichoke Tortellini Bake

• 2 lbs cheese tortellini, fresh
• salt
• 2 tablespoons butter
• 2 garlic cloves, finely chopped
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 dash fresh nutmeg, grated
• 1 (10 ounce) box frozen chopped spinach, thawed, with excess water squeezed out
• 1 (10 ounce) box frozen artichoke hearts, defrosted and quartered
• ground black pepper
• 1/2 cup asiago cheese
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/2 cup mozzarella cheese, shredded

1. Pre-heat the broiler.
2. Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta inches Cook to al dente according to package directions. Drain cooked pasta and reserve.
3. While the pasta is cooking, place a large skillet over medium heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
4. Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

cheese tortellini, salt, butter, garlic, flour, milk, fresh nutmeg, water, frozen artichoke hearts, ground black pepper, asiago cheese, parmigianoreggiano cheese, mozzarella cheese

Taken from www.food.com/recipe/spinach-and-artichoke-tortellini-bake-363098 (may not work)