My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Preheat the oven to 400 degrees. Spray a 9×13 casserole dish with cooking spray. Set aside. In a medium saute pan, heat a couple teaspoons of olive oil over medium heat. Add in the garlic, cook for about 30 seconds. Add in the spinach and artichokes and cook until warmed through. Season with salt and pepper. In a large bowl, toss together frozen tortellini, spinach and artichoke mixture, marinara sauce and about 2/3 of the cheese. Pour into the casserole dish and top with remaining cheese. Cover and bake for 40 minutes. Remove the cover and bake for 10 minutes more.
Plant-based: Use your favorite pasta shape instead of tortellini. Use nutritional yeast or vegan cheese shreds instead of mozzarella.
Gluten-free: Look for gluten-free tortellini or your favorite pasta shape. If using regular pasta, toss in a couple large dollops of ricotta cheese to the marinara sauce mixture.
Kid-friendly: Omit the spinach and artichoke. Add in their favorite veggies instead.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.