Baked Tortellini with Spinach

I'm a sucker for anything with cheese.  Cheese pizza, a cheese sandwich, cheesy pasta, it's all good.  When I saw a recipe for Baked Tortellini, I was beside myself.  Cheese tortellini itself is good.  Bake it in a light cheese sauce, and we're golden.  In fact, the dinner I had planned was immediately scrapped so that I could make this!

I decided to add some spinach, which was very welcome and an easy way to boost the nutrition of this dish.  I added a little cayenne pepper to perk things up a bit, and also added garlic.  We can't have pasta without garlic, right?  Baked Tortellini with Spinach is cheesy pasta perfection, made healthier, with a little kick.

Baked Tortellini with Spinach
Yields 6 servings

Ingredients
1/4 cup fine dry breadcrumbs
2 tablespoons Parmesan cheese, freshly grated
1 tablespoon extra virgin olive oil
2 tablespoons all-purpose flour
2 garlic cloves, minced
2 cups skim milk, heated (I microwave it for about 1 minute)
1/2 cup fontina cheese, shredded
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper to taste
16-20 ounces cheese tortellini (I used 2 10-ounce packages)
10 ounces frozen chopped spinach, thawed and squeezed dry

Directions:

1. Preheat oven to 350 degrees.  In a small bowl, combine breadcrumbs and Parmesan cheese and set aside.
2. Set water to boil in a large pot to cook tortellini.
3. In a large saucepan, heat oil over medium heat.  Add flour and whisk constantly, cooking for about 1 to 2 minutes, or until flour lightly browns.  Add garlic and cook for 1 minute, continuing to whisk constantly.
4. Add hot milk and bring to a simmer, stirring until smooth and slightly thickened, about 3 to 4 minutes.
5. While the milk mixture is simmering, add tortellini to boiling water and cook for 6 to 8 minutes, or according to package instructions.
6. Remove milk mixture from heat and add in fontina cheese and cayenne pepper, stirring to melt the cheese.  Season with salt and pepper.
7. Drain cooked tortellini.  Add tortellini to the cheese sauce (milk mixture) and stir until coated.  Add chopped spinach and stir until evenly distributed.
8. Spray 2 1/2 quart baking dish with cooking spray and pour mixture into dish, using the back of a spoon or a silicone spatula to spread evenly throughout. 
9. Sprinkle with breadcrumb mixture.  Cover and bake for 15 to 20 minutes, or until golden and bubbly.  Serve immediately.

Note:  This can be made ahead and stored in the refrigerator, up through step 8.  When ready just sprinkle with breadcrumbs and bake as usual. 

Nutrition Facts
Calories: 366
Fat:  8g
Carbs:  46g
Protein:  18.5g

Adapted from Eating Well