1-Let’s get into the fun part: making this dish yourself! Start by cooking the 20 ounces of refrigerated or frozen cheese tortellini according to the package instructions, then set it aside to keep it ready for the sauce. This step is quick and easy, taking just a few minutes so you can move on without waiting around.

2-Next, in a medium saucepan over medium-low heat, melt the 4 tablespoons of salted butter with the 4 cloves of minced garlic. Once it’s fragrant, stir in the 1/4 cup of flour, 1 teaspoon of kosher salt, and 1/4 teaspoon of pepper, cooking and stirring for 3 to 5 minutes to build that creamy base. Gradually add the 4 cups of milk, crank the heat to medium, and keep stirring until the sauce thickens and starts to bubble that’s when the magic happens.

3-Now, blend in the 1 cup of shredded Parmesan cheese and 1 cup of shredded mozzarella cheese, adding a bit more milk if needed to get the sauce just right. Finally, mix in the cooked tortellini, 6 cups of fresh spinach, and the 14-ounce can of chopped artichoke hearts. Taste and adjust the seasoning with salt and pepper as you go, and you’re done! For the best results, remember to drain and chop the artichoke hearts before adding them, and sauté the garlic in butter to bring out that amazing flavor.