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Fontina and Spinach Baked Tortellini

Alida Fischbach
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Garlic cloves

10 oz

Spinach, frozen dry

16 oz

Cheese tortellini

2 tbsp

All-purpose flour

1/4 tsp

Cayenne pepper

1

Pepper, Freshly ground

1/4 tsp

Salt

1 tbsp

Olive oil, extra virgin

1/4 cup

Breadcrumbs, fine dry

1/2 cup

Fontina cheese

2 tbsp

Parmesan cheese

2 cups

Skim milk