1 pkg tortellini noodles (I used cheese filled. Can be frozen or refridgerated)
2 jars (6.5 oz each) artichoke hearts
1 pkg frozen spinach-thawed and drained
1/2 cup sour cream (I use light)
1/2 cup mayo (I use light)
1 clove garlic; pressed
3/4 cup parmesan cheese
Cook tortellini noodles (boil about 9 minutes from frozen-follow directions on package) Chop artichoke hearts (I use pampered chef food chopper; faster than a knife). Mix with spinach, sour cream, mayo, garlic, and cheese. When well mixed, carefully add cooked noodles and put in casserole dish. Can be split between 2 8x8's and frozen. To bake, thaw and bake at 375 for about 25-30 minutes, uncovering for the last 5 minutes or so.
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