Baked Tortelloni

• 1/2 lb spinach and ricotta tortelloni
• 1/4 lb baby spinach
• 2 tsp butter
• 1 None shallot, diced
• 1 clove garlic, diced
• 1 tbsp all-purpose flour
• 3/4 cup vegetable stock
• 2 1/2 oz reduced-fat cream cheese
• 3 tbsp fresh oregano leaves, chopped
• 1 None beefsteak tomato, sliced

1. Preheat the oven to 400u0b0F. Cook the pasta in boiling salted water for 3-4 mins. Add the spinach to the pan 1 min before the pasta is done. Drain then set aside.
2. Meanwhile, melt the butter in a saucepan and saute the shallot and garlic for 3-4 mins. Add the flour then whisk in the stock and bring to a boil, stirring until the sauce thickens. Remove from the heat, season then whisk in the cream cheese and oregano.
3. Mix the tortelloni, spinach and sauce together. Lay the sliced tomato in the bottom of a small baking dish then add the pasta on top. Bake for 15-20 mins. Serve.

tortelloni, baby spinach, butter, shallot, clove garlic, flour, vegetable stock, cream cheese, oregano, beefsteak tomato

Taken from recipes-plus.com/api/v2.0/recipes/19135 (may not work)