Spinach And Artichoke Tortellini Bake

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
428
FAT
81%
CHOL
42%
SOD
44%

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Ingredients for 6 servings

2 pounds fresh or frozen ricotta-filled tortellini

Salt

2 tablespoons butter

2 cloves garlic, finely chopped or grated

2 tablespoons all-purpose flour

2 cups milk

A few grates fresh nutmeg

1 box frozen chopped spinach (10 ounces), defrosted and excess water squeezed out

1 box frozen quartered artichoke hearts (10 ounces), defrosted

Ground black pepper

1/2 cup shredded Asiago cheese

1/2 cup grated Parmigiano Reggiano

1/2 cup mozzarella cheese

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