Tasty Tuesday: Arni Giouvetsi

I was really excited to write today’s Tasty Tuesday post because today I’m sharing one of our favorite meals.  We don’t have it that often (mostly because ground lamb is $10.00/lb and that just seems ridiculous), but when we do, we’re reminded exactly why we love it so much.

As with most Greek dishes, the flavors are simple and comforting.  Arni Giouvetsi (also spelled Arni Youvetsi) reminds me of something you’d have at a large family dinner on a Sunday afternoon … It’s not particularly fancy, but it is delicious!

I don’t make this dish in the traditional way (with a shoulder or leg of lamb) for two reasons: I like the way the ground lamb mixes in completely with the dish (you basically get a bite of meat with every bite of orzo, tomatoes, and onions) and, to be perfectly honest, ground lamb is easier for me to find.  If you want to try making a more traditional Arni Giouvetsi, I’d recommend clicking over to Elly Says Opa (the link to this meal can be found below the recipe title) and following her instructions.  If you’re like me, though, and prefer using ground lamb, you can use the recipe below.  I didn’t make that many changes from the original recipe, but some of the cook/bake times are different, so make sure you follow the instructions that correspond with the type of lamb you’re using!

ArniGiouvetsi

Looking at this picture makes me sad that we don’t have any more leftovers.

Arni Giouvetsi

Adapted ever so slightly from a recipe on Elly Says Opa.

Ingredient List:

  • 1-1 1/2 lbs ground lamb (I used a 1.07 lb package of ground lamb last time)
  • 1 tbsp olive oil
  • 2 tsp sea salt (plus additional to taste)
  • 2 tsp black pepper (plus additional to taste)
  • 1 white onion, diced
  • 3 cloves garlic (or, if you’re lazy like me, the equivalent of jarred, pre-minced garlic)
  • 4 tbsp tomato paste
  • 1 14.5 oz. can diced tomatoes
  • 3 cups water or broth (I always use water in this recipe because I like the flavor of the lamb to shine through, but I’m sure it would also be great with chicken broth)
  • 1 16 oz. package orzo

Instructions:

  1. Preheat the oven to 300 degrees.
  2. Spray a 9×13 inch pan with cooking spray.
  3. Heat the olive oil in a medium skillet.  Add the ground lamb and season the meat with the salt and pepper.
  4. Cook the lamb until just brown, breaking it up as it cooks.  (This shouldn’t take more than 20 minutes or so.)
  5. Once the lamb is cooked through, add it to the 9×13 inch pan.  (Make sure you retain at least some of the juices in the skillet for the next step!)
  6. In the same skillet, add the diced onion and cook until tender.
  7. Add the garlic and tomato paste to the onions and cook for 30-60 seconds, or until the garlic is fragrant and the tomato paste has started to cook off and become incorporated with the onions.
  8. Pour in the diced tomatoes (with their juices) and the water (or broth).  Bring the mixture to a boil, stirring occasionally.  Season to taste with additional sea salt and pepper.
  9. Cook the tomato mixture for about 3-5 minutes at a boil, then pour the liquid around the lamb in the pan.
  10. Bake uncovered for 25-30 minutes before adding the orzo.  (I used the full 30 minutes.)
  11. Remove the pan from the oven and increase the heat to 350 degrees.
  12. Add the orzo to the lamb and tomato mixture in the pan, stirring several times to ensure the orzo is completely covered with liquid.
  13. Bake uncovered for an additional 20-30 minutes, or until most of the liquid has evaporated.  (I only baked mine for 20 minutes.)

The ingredient list is pretty short and simple, but it does take some time to prepare.  It’s well worth the effort, though!  As for sides, I think this meal is best served with a steamed green vegetable (I made green beans the last time we had this).

Tasty Tuesday: Stir Fry Spaghetti

Today’s recipe is something I threw together after searching Pinterest for meal ideas featuring ground beef.  I couldn’t find anything that sounded good, but I did see a recipe for an Asian style beef and noodle dish (even though it didn’t use ground beef).  After looking over the recipe, I decided I could easily change it to fit our tastes (and what we had on hand) … And “Stir Fry Spaghetti” was born.

StirFrySpaghetti1

It may not look like much, but this meal is packed with flavor.

I decided to call this meal “Stir Fry Spaghetti” because it’s not a traditional stir fry, lo mein, or spaghetti.  It combines elements of all three types of dishes (along with flavors similar to those found in this Spicy Thai Beef Rice Bowl), to make a delicious, slightly spicy meal.

This is a great all-in-one meal, and, as an added bonus, it’s super quick and easy to prepare.  If you’re looking for a great dinner for a busy weeknight, give this a try!

StirFrySpaghetti2

It’s really hard for me to plate long noodles, but at least the colors make it look a little nicer.

Stir Fry Spaghetti

Adapted from a recipe on KitchMe.

Ingredient List:

  • 1 lb lean ground beef
  • 1 16 oz. box linguine noodles
  • 1 medium white onion, sliced
  • 1 red bell pepper, sliced
  • 1 12 oz. package frozen sugar snap peas
  • 1/4 cup low sodium soy sauce
  • 1 tbsp sesame oil
  • 2 tsp garlic salt
  • 1 tsp curry powder
  • 2 tsp black pepper
  • 1 tbsp Sriracha
  • 1 tbsp chili garlic paste

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Heat the sesame oil in a large skillet over medium heat.  Add the ground beef and cook until browned, breaking it up as it cooks.
  3. While the meat is cooking, add the linguine to the boiling water.  Cook the pasta according to package directions until al dente and drain.
  4. Stir the garlic salt, curry powder, black pepper, Sriracha, and chili garlic paste into the meat.
  5. Add the sliced white onion, sliced red bell pepper, and sugar snap peas.  Cook with the meat until just tender.
  6. Mix in the drained linguine and soy sauce, stirring several times to combine everything thoroughly.
  7. Allow everything to cook together for about 2-3 more minutes, stirring occasionally.

Since this dish includes meat, vegetables, and starch, I didn’t make any sides to go along with it.  It doesn’t really need anything else, but you could always serve it with a side of steamed broccoli (or another steamed vegetable if broccoli isn’t your thing) if you think you’ll need something else for a more filling dinner.

Tasty Tuesday: Zesty One Pot Lemon Chicken Pasta with Sun-dried Tomatoes and Artichokes

I feel like I haven’t shared a pasta recipe on my blog in a really long time, which is insane considering how much I love pasta.  When I say love, I mean love … I could literally eat it every day for the rest of my life and be happy.

One of the main reasons I love pasta so much is the fact that you can pair almost anything with it and it will taste amazing … And the stuff added to the pasta dish I’m sharing today is no exception.

This is another “one pot wonder” that’s perfect for hectic weeknights.  Though, if I’m being honest, I didn’t have high hopes when I stumbled across the original recipe.  It didn’t sound bad or anything, but I made something kind of similar several months ago, and it was just “meh.”  Not bad, but not good.  (Hence why it hasn’t made an appearance on the blog.)

I’m so glad I decided to try it anyway, though, because it was awesome!  Out of all of the dishes I’ve made recently, this is one of my absolute favorites.  And even though Eric isn’t quite the pasta lover I am, this got his stamp of approval as well … So it’s definitely a keeper!

LemonChickenOnePot1

My only issue with this dish is that it doesn’t photograph that well.  That’s what I get for using wheat pasta, I guess … Everything looks brown.

Zesty One Pot Lemon Chicken Pasta with Sun-dried Tomatoes and Artichokes

Adapted from a recipe on Yellow Bliss Road.

Ingredient List:

  • 1 box short pasta (I used whole wheat rotini.)
  • 4 boneless, skinless chicken breasts, cubed
  • 1 cup sun-dried tomatoes, thinly sliced (I didn’t use sun-dried tomatoes packed in oil for this, but you probably could as long as all of the oil is drained from the tomatoes you’re adding to the meal.)
  • 1 6.5 oz. jar marinated quartered artichoke hearts, drained of all liquid
  • 2 lemons (You could reduce this to 1 lemon if you want the sauce a little less tangy/zesty.)
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cups shredded Parmesan cheese, divided
  • 1 1/2 cups chicken broth
  • 1 cup water
  • 1/2 cup white wine
  • 3 cloves garlic (or, if you’re lazy like me, the equivalent of jarred, pre-minced garlic)
  • 1 tbsp olive oil
  • 2 tsp sea salt, divided
  • 2 tsp black pepper, divided
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp basil
  • 1/4 tsp crushed red pepper flakes
LemonChickenOnePot2

Cheesy and tangy with a little kick … This meal is awesome!

Instructions:

  1. Heat olive oil in a large skillet over medium heat.  Add the garlic and cook for about 30 seconds (or until fragrant).
  2. Add the cubed chicken, onion powder, oregano, 1 tsp sea salt, and 1 tsp black pepper to the skillet.  Turn the heat up slightly to medium high and cook the meat until browned.
  3. Add the uncooked pasta, sun-dried tomatoes, artichokes, basil, crushed red pepper flakes, 1 tsp sea salt, 1 tsp black pepper, chicken broth, water, and white wine.  Stir to combine, then squeeze in the juice from the lemons.
  4. Bring the mixture to a boil, stirring often.
  5. Turn the heat down to medium high and allow the mixture to cook uncovered until most of the liquid has evaporated (about 7-9 minutes).  (Make sure you continue to stir regularly!)
  6. Once the liquid has evaporated and the pasta has completely cooked through, turn the heat to low and add the mozzarella cheese and 1 cup of the Parmesan cheese.  Stir well to blend the cheeses into the sauce.
  7. Remove the skillet from heat, and sprinkle the remaining 1/2 cup Parmesan cheese over the top.  Cover and allow to sit until the cheese has melted.

As you can see from the second picture, I served this dish with a simple green salad and a glass of white wine.  (I highly recommend pairing it with white wine because it really brings out the tangy flavor of the sauce!)

As I said earlier, I’m so glad I decided to try this.  The original recipe kept popping up on Pinterest every time I searched for one pot meals, and after about the 100th time I saw it, I figured I might as well give it a try.  I feel like with the changes I made, it turned into the perfect quick and easy pasta dinner for us.  I can’t wait to make it again!

Tasty Tuesday: Spinach Turkey Lasagna Toss

I’ve learned a lot about cooking since I decided I wanted to learn how to do more in the kitchen than heat up a can of soup or a frozen dinner.  And while I’m definitely gaining more confidence in my cooking abilities, I’m still not as awesome as I’d like to be.

Once in a while, though, I manage to surprise myself.  Today’s recipe was one of those surprises.

I usually try to make meal plans for the week ahead (mostly for my own sanity when things get chaotic).  If it’s been a couple of weeks since we’ve gone to the grocery store (and we don’t have time/don’t feel like going that week), I have to get a little more creative and find recipes that only contain ingredients we already have on hand.  Or, in the case of today’s recipe, I get even more creative and come up with something on my own.

I don’t do this often because, to be honest, I’m still not confident enough in my culinary skills to regularly come up with my own recipes.  (I hope I’ll eventually get to that point, though!)  But once in a while I decide to give something a try and hope for the best.  And once in a while it actually turns out to be pretty damn good.

Lasagnatoss

I tried desperately to get a picture that showcased the “layers” in this dish.  This was the best I could do.

Spinach Turkey Lasagna Toss

A Divulge and Indulge original recipe.

Ingredient List:

  • 1 box short pasta (I used Garofalo organic gemelli from Costco)
  • 1-1 1/2 lbs ground turkey
  • 1-1 1/2 cups white onion, diced
  • 1 1/2 cups fresh spinach, chopped (you could also use a 10 oz. package of frozen chopped spinach, but we usually have a big bag of fresh spinach on hand since it’s one of our Costco staples)
  • 2 14.5 oz. cans diced fire roasted tomatoes in their juices (I used Hunt’s)
  • 2 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 2 cloves garlic (or, if you’re lazy like me, the equivalent of jarred, pre-minced garlic)
  • 1 tbsp Mrs. Dash Italian Medley
  • 2 tsp oregano
  • 2 tsp basil
  • 1/2 tsp crushed red pepper flakes
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup shredded Parmesan cheese, divided
  • 1/2 cup ricotta cheese (I used whole milk ricotta in this recipe)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Preheat the oven to 350 degrees.
  3. Heat olive oil in a large skillet over medium heat.  Add the onion and cook for about 3 minutes, or until the onion begins to get tender.
  4. Add the ground turkey to the skillet and season with the black pepper and sea salt.  Cook until the meat is completely browned, breaking it up as it cooks.
  5. Add the garlic to the meat and onions and cook for 30-60 seconds, or until fragrant.
  6. Season the meat mixture with the Mrs. Dash Italian Medley, oregano, basil, and crushed red pepper flakes.
  7. Add the fresh spinach to the skillet and cook until wilted.
  8. Meanwhile, add the pasta to the boiling water.  Cook according to package directions until al dente and drain.
  9. Pour the 2 cans of tomatoes (with their juices!) into the meat mixture.  Cook through, stirring a few times to mix thoroughly.
  10. Spray an 8×8 inch pan with cooking spray and add about half of the drained pasta to the pan.
  11. Add about half of the meat sauce, 1/2 cup of the shredded mozzarella, 1/2 cup of the shredded Parmesan, and the ricotta to the pasta in the pan.
  12. Make a second layer using the other half of the pasta, other half of the meat sauce, 1/2 cup of the shredded mozzarella, and 1/2 cup of the shredded Parmesan.
  13. Bake the pasta for 20 minutes, or until the cheese has completely melted.

As you can see, it’s a very simple recipe that’s easy to throw together.  It’s perfect for when you’re craving the flavors of lasagna but don’t have lasagna noodles on hand (or just don’t feel like spending an extra few minutes assembling perfect layers of noodles, sauce, and cheese).  I would like to note that this is not an overly saucy dish (which is actually surprising since I love saucy pastas), but it’s full of flavor.  I served this with a simple green salad and a glass of white wine (my favorite is Riesling).

 

Tasty Tuesday: Renaissance of Tuna Casserole

When I first moved out on my own many years ago, I had no fucking clue how to cook.  I mostly survived on things like spaghetti with jarred marinara sauce, frozen dinners, and cans of soup.  I also made quite a bit of Tuna Helper (I know, I know).

I don’t know why, but I’ve always liked Tuna Helper meals.  I would never say that they’re amazing or anything, but they’re filling and come in a wide variety of flavors (which is really important when you don’t know how to throw a meal together without using something prepackaged).  I haven’t eaten Tuna Helper in a long time (mostly because I’ve been trying to cook more things myself), but the meal I’ll be sharing with you today kind of reminded me of Tuna Helper … Really good, really fancy Tuna Helper.

If you’re not a fan of tuna casserole or Tuna Helper, this meal may not be for you.  I know that tuna isn’t everyone’s favorite thing.  If, however, you like pasta with great flavor and can stomach the idea of cooked canned tuna, I’d recommend at least giving this recipe a try.  Trust me … It has a much more sophisticated flavor than any box of Tuna Helper ever will!

Tuna1

I was really proud of this picture because it didn’t require much editing.  I guess sometimes iPhones can take pretty great pictures!

Renaissance of Tuna Casserole

Adapted ever so slightly from a recipe on Taste and Tell.

Ingredient List:

  • 1 box fettuccine
  • 1 12 oz. can chunk light tuna in water, drained
  • 1 cup white onion, diced
  • 3 cloves garlic (or, if you’re lazy like me, the equivalent of jarred, pre-minced garlic)
  • 3 tbsp olive oil
  • 1 cup sun-dried tomatoes, thinly sliced (My sun-dried tomatoes came from a pouch.  You’ll want to make sure you don’t use tomatoes packed in oil for this recipe.)
  • 1 cup white wine
  • 1/2 cup heavy cream
  • 1 10.8 oz. bag frozen peas
  • 1/2 cup Parmesan cheese, shredded
  • 1 tsp Mrs. Dash Italian Medley
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp basil
  • 1/2 tsp crushed red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta to the boiling water.  Cook according to package directions until al dente and drain.
  3. Heat the olive oil in a large skillet over medium heat.  Add the onion and garlic and cook for approximately 4 to 5 minutes.
  4. Add the tuna, sun-dried tomatoes, Mrs. Dash Italian Medley, oregano, basil, and crushed red pepper flakes and cook for about 2 minutes, stirring occasionally.
  5. Pour in the white wine, turn the heat up to medium high, and allow the mixture to cook for approximately 3 minutes.
  6. Turn the heat down to medium low and add the heavy cream, peas, sea salt, and black pepper.  Allow the sauce to cook for another 3 minutes, stirring occasionally.  (Don’t worry if it looks really soupy at this point.  The sauce will thicken a little as it cooks, but it will still be somewhat runny.  This won’t matter once it’s tossed with the pasta and cheese, though, I promise!)
  7. Sprinkle the sauce with the cheese, and stir to combine.
  8. Toss the sauce with the pasta until evenly coated.

I know that tuna meals aren’t for everyone, but this was exceptionally good.  The sauce was simple but flavorful, and the recipe was pretty quick and easy to throw together (even on a busy weeknight).  I served this with a side of mixed steamed vegetables (broccoli, carrots, and cauliflower).

Tasty Tuesday: Tex Mex Pasta with Creamy Avocado Jalapeno Sauce

I’ve been sitting on this recipe for a while.  It was definitely good enough to be featured on this blog, but it was impossible to get a good picture.  I briefly considered making it again and trying to get a better photo, but I honestly didn’t think it would help.  This is one of those times where I have to say, “Just trust me … It tastes much better than it looks!”

I mean, seriously … It looks like a baby ate some green mashed up vegetables and then proceeded to shit all over a plate of pasta.  (And yes, I realize I’m making this meal sound horribly unappetizing.)  But look at this:

Veggiepasta1

I’m really not kidding.  It looks gross.

Despite its unfortunate appearance, this pasta is actually really good.  I drew inspiration for this meal from a couple of different recipes, combining elements from each and playing around with the flavors to make it my own.  I was definitely happy with the result (despite the less than amazing pictures)!

Tex Mex Pasta with Creamy Avocado Jalapeno Sauce 

Adapted from recipes on Budget Bytes and Gimme Some Oven.

Ingredient List:

  • 1 box short pasta (I used Garofalo organic gemelli from Costco)
  • 2 tbsp olive oil
  • 2 tbsp low fat margarine or butter (I used low fat margarine)
  • 2 tbsp flour
  • 1 red bell pepper, diced
  • 1 cup red onion, diced
  • 1 tomato, diced
  • 1 jalapeno pepper (You don’t need to chop this since it will be going in the food processor, but if you don’t want the sauce to be very spicy, you should cut it enough to remove some of the seeds)
  • 3 avocados
  • 1 lime
  • 1/2 cup cheese, shredded (I used a cheddar Jack blend, but I think a Mexican blend or Pepper Jack would also be good)
  • 2 4 oz. cans diced green chilies
  • 1 15 oz. can black beans, rinsed and drained
  • 1 14.5 oz. can vegetable broth
  • 1 cup chicken broth (If you want to make this a true vegetarian meal, you could substitute vegetable broth here)
  • 1 cup sour cream (I used low fat, and it worked well)
  • 3 tsp cilantro, divided
  • 4 tsp garlic salt, divided
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 2 tsp black pepper
Veggiepasta2

I thought lifting some pasta up with a fork might somehow make it look more appetizing. It really didn’t, but this was still one of the better pictures I took.

Instructions:

  1. Heat the olive oil in a large skillet over medium high heat.  Add the red bell pepper and red onion, cooking until slightly softened.
  2. Add the diced green chilies, black beans, vegetable broth, pasta, cumin, chili powder, black pepper, 2 tsp garlic salt, and 2 tsp cilantro to the vegetables in the skillet.
  3. Bring the mixture to a boil, then reduce heat to medium low and cover.  Allow it to simmer until the pasta is fully cooked and the liquid has mostly been soaked up by the pasta.  (This should take between 10 and 20 minutes, depending on what type of pasta you use.)
  4. While the pasta is cooking, melt the butter in a separate small saucepan.
  5. Add the flour, then slowly pour in the chicken broth, stirring well to get rid of any lumps.
  6. Bring this mixture to a boil, then reduce heat to medium low.  Allow the sauce to simmer for approximately 5 minutes, stirring often.
  7. Add the sour cream, 1 tsp cilantro, and 2 tsp garlic salt to the sauce.  Stir well to combine.
  8. Add the avocados and jalapeno pepper to a food processor, blending until fairly smooth.  (It’s okay if there are some lumps at this point.)
  9. Slowly pour the sauce into the food processor, and blend with the avocados and jalapeno pepper until smooth and creamy.  (Be very careful blending hot liquid in a food processor!  Make sure you open the lid regularly to allow heat to escape!)
  10. Squeeze the juice from the lime into the sauce, and pulse a few more times until everything is thoroughly mixed.
  11. Pour the sauce over the cooked pasta in the skillet.
  12. Top the pasta and sauce with shredded cheese and tomato, then replace the lid until the cheese has melted.

I realize that this may sound like a lot of steps (and a lot of ingredients), but it’s really a pretty simple dish.  It reheats fairly well, but I will warn you that the sauce may turn a little brown.  I was worried it might be gross after I saw the color change, but it actually didn’t alter the taste at all.

I didn’t serve a side dish when I originally made this meal, but if I do in the future, I’ll probably just make a simple green salad.

Tasty Tuesday: Spinach and Artichoke Tortellini Bake

Eric and I consider ourselves connoisseurs of spinach and artichoke dip.  I know, I know … We’re fancy.

In all seriousness, though, we order this as an appetizer at nearly every restaurant we visit.  We obviously don’t order it if it’s not on the menu, and there are those occasions when we want to try something different (or skip an appetizer altogether) … But generally speaking, this is the first thing we order when we go out.

Our favorite spinach and artichoke dip (yes, we actually both agree on a favorite) comes from an Irish pub in town called The Brazen Head.  It’s thick and creamy and cheesy and served in a bread bowl.  The boxtys are delicious and they have some great beers available on tap, but sometimes I honestly just want to go there so I can get some dip.

Since we’re huge fans of spinach and artichoke dip, I got really excited when I came across this recipe in the archives of one of my favorite food blogs.  I’m pretty sure I’ve skipped over this recipe in the past because, for whatever reason, I thought it was going to be extremely complicated.  It’s really not.  Not at all.

Tortellini1

This is one of the best meals I’ve made in a while!

Although it doesn’t taste exactly like our favorite spinach and artichoke dip, it is extremely creamy and cheesy.  Oh, and delicious … I can’t forget to include that in my description!  If you’re a huge fan of spinach and artichoke dip, you need to try this.  Trust me … I’m a connoisseur!

Spinach and Artichoke Tortellini Bake

Adapted ever so slightly from a recipe on Taste and Tell.

Ingredient List:

  • 2 lbs refrigerated or frozen cheese tortellini
  • 2 tbsp unsalted butter
  • 3 tbsp flour
  • 3 cloves garlic (or, if you’re lazy like me, the equivalent of jarred, pre-minced garlic)
  • 2 cups milk (I used 1% milk, since that’s what we usually have on hand)
  • 1 1/2 cups fresh spinach, chopped (you could also use a 10 oz. package of frozen chopped spinach, but I had a bunch of fresh spinach available since we bought a huge bag at Costco)
  • 1 13.75 oz. can quartered artichoke hearts, drained and roughly chopped
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp cayenne pepper
  • 1/2 tsp nutmeg
  • 1 tsp Mrs. Dash Italian Medley
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1/2 tbsp white wine
  • 1 1/3 cups Parmesan cheese, shredded
  • 1/2 cup mozzarella cheese, shredded

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Preheat the oven to 350 degrees.
  3. Melt the butter in a large skillet.  Add the garlic and cook for about 30-60 seconds, or until fragrant.
  4. Whisk in the flour, and cook for approximately 2 minutes.
  5. Slowly whisk in the milk, taking care to rid the mixture of any lumps.  Allow to cook over medium heat, stirring often, until the sauce thickens.
  6. Meanwhile, add the tortellini to the boiling water.  Cook according to package directions until al dente and drain.
  7. Once the sauce has thickened a bit, stir in the white wine.  Add the crushed red pepper flakes, cayenne pepper, nutmeg, Mrs. Dash Italian Medley, sea salt, and black pepper, stirring to combine.
  8. Stir in the fresh spinach, allowing it to cook and wilt into the sauce.  Add the quartered artichoke hearts and 1/3 cup of Parmesan cheese, stirring until everything is well combined and the cheese has melted.
  9. Spray a 9×13 inch pan with cooking spray, and add the drained tortellini to the pan.  Pour the sauce over the tortellini and stir until the pasta is evenly coated.  Sprinkle the mozzarella and remaining Parmesan cheese over the entire dish.
  10. Bake the pasta for 10 minutes, or until the cheese has completely melted.
  11. Switch the oven to broil (I used the low broil setting) and allow the dish to cook for an additional 2 minutes, or until the cheese begins to brown a bit.
Tortellini2

Doesn’t this picture make you want to try this immediately? It should!

As you can see from the picture above, I served this with a simple green salad.  I also highly recommend having a glass (or more!) of white wine with this meal.  I had my favorite (Reisling), and it really complimented the flavors of the dish.