Our ideal easy weeknight dinner definitely involves pasta and plenty of it. This spinach artichoke take on baked pasta is so simple and has an easy creamy sauce that you'll be tempted to eat before ever adding the pasta. Trust us, it's worth waiting on the pasta!
1 (15-oz.) can Artichoke hearts 2 cloves Garlic 1/2 Lemon, Juice of 1 (10-oz.) package Spinach, frozen 2 (9-oz.) packages Cheese tortellini 2 tbsp All-purpose flour 1 Black pepper, Freshly ground 1 Kosher salt 1 Pinch Red pepper flakes 3 tbsp Butter 3 cup Milk 1 1/4 cup Mozzarella 1/4 cup Parmesan
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