Brought this to a potluck and it was such a smash; everyone was begging for the recipe!

Are you always on the hunt for a comforting, yet fancy dinner idea that feels like a treat after a busy day? This Artichoke Tortellini Bake is a delightful combination of creamy, cheesy goodness with the rich flavor of artichokes. Perfect for a cozy family dinner or impressing guests, it hits that sweet spot of being both indulgent and incredibly easy to make. I first fell in love with this dish during a trip to an Italian restaurant with some friends. Since then, I've tweaked and simplified the recipe to perfectly fit my weeknight dinner schedule.

This dish pairs beautifully with a light, crisp side salad – I usually go for a classic Caesar or a fresh spinach salad with a balsamic vinaigrette. If you're feeling extra hungry, garlic bread or a crusty baguette is fantastic for soaking up that creamy sauce. A chilled glass of white wine, like Pinot Grigio, adds the perfect touch to make your dinner feel a bit more special.

Servings: 4

2 cups of cheese tortellini (fresh or refrigerated)
1 can of artichoke hearts, drained and chopped
1 cup of grated mozzarella cheese
1/2 cup of grated Parmesan cheese
1 cup of heavy cream
1 clove of garlic, minced
1 teaspoon of Italian seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of butter
1/4 cup of breadcrumbs

Preheat your oven to 375°F (190°C).

Cook the tortellini according to the package instructions. Once done, drain and set aside.

In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the heavy cream, Italian seasoning, salt, and black pepper. Bring to a simmer.

Gradually add the grated mozzarella and Parmesan cheese, stirring until the cheese is completely melted and the sauce is smooth.

Fold the chopped artichoke hearts into the sauce, then gently mix in the cooked tortellini.

Transfer the mixture to a greased baking dish and spread it out evenly.

Sprinkle the breadcrumbs over the top of the tortellini bake for a nice crispy topping.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Serve hot and enjoy your delicious, easy-to-make Artichoke Tortellini Bake!

For a protein boost, add cooked chicken breast or Italian sausage to the mix before baking. If you’re not a fan of heavy cream, you can substitute with half-and-half or a mix of milk and cream cheese for a lighter version. Vegetarians can make this dish even greener by adding spinach or mushrooms. If you’re in a rush, you can prepare the tortellini and sauce ahead of time and just pop it in the oven when you’re ready to eat!