Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 6 oz fresh baby spinach, roughly chopped
  • 4 oz full-fat cream cheese, softened
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1/2 tsp ground nutmeg
  • 1/2 tsp red pepper flakes
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Bring a large pot of salted water to a boil. Drop in the refrigerated cheese tortellini and cook for 2 minutes less than the package says until they just start to float. Drain, reserving a small amount of pasta water, and set aside.
  3. In a large mixing bowl, whisk together the 4 oz softened cream cheese and 1 cup heavy cream until mostly smooth.
  4. Stir in the minced garlic, nutmeg, and red pepper flakes. Season with sea salt and cracked black pepper.
  5. Fold the par-boiled tortellini and the chopped fresh spinach into the sauce. Toss gently for 1 minute until the spinach begins to wilt from the residual heat.
  6. Transfer the mixture into a 9x13 inch baking dish, spreading it into an even layer.
  7. Evenly top the dish with shredded mozzarella and grated parmesan cheese. Bake at 350°F (180°C) for 18 minutes until the cheese is golden brown and bubbling.
  8. Switch to the broiler for 2 minutes until the cheese is spotted with deep golden brown bubbles.