Spinach and Artichoke Tortellini Casserole

• 1 tablespoon oil
• 3 garlic cloves, minced
• 1 small onion, minced
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup cream
• 18 teaspoon nutmeg
• 1 (10 ounce) box frozen spinach, defrosted and squeezed of all liquid
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 12 cup parmesan cheese
• salt and pepper
• 1 lb cheese tortellini
• 12 cup breadcrumbs

1. Preheat oven to 350.
2. Cook tortellini in boiling salted water for 3 minutes.
3. In large oven proof skillet, saute garlic and onion in oil until soft, 5 minutes.
4. Sprinkle with flour and cook 1 minute.
5. Add broth, cream, and nutmeg, simmer 5 minutes.
6. Add spinach, artichokes, parmesan, salt and pepper.
7. Stir in par-cooked tortellini.
8. Top with bread crumbs, and bake for 30 minutes.

oil, garlic, onion, flour, chicken broth, cream, nutmeg, frozen spinach, hearts, parmesan cheese, salt, tortellini, breadcrumbs

Taken from www.food.com/recipe/spinach-and-artichoke-tortellini-casserole-165351 (may not work)