Creamy tortellini bake (Print Version)

# Ingredients:

01 - 1/4 cup breadcrumbs, for topping.
02 - 2 cups tortellini, either fresh or chilled.
03 - 1 jar of artichoke hearts, drained and diced.
04 - 1 garlic clove, finely chopped.
05 - 1 teaspoon Italian seasoning or mixed herbs.
06 - 1/2 teaspoon table salt.
07 - 1/2 cup grated Parmesan cheese.
08 - 1 cup heavy cream (or double cream).
09 - 1/4 teaspoon ground black pepper.
10 - 1 cup shredded mozzarella cheese.
11 - 2 tablespoons butter.

# Instructions:

01 - Get your oven ready by heating it to 375°F (190°C).
02 - Boil the tortellini following the package directions. Drain them after cooking and set them aside.
03 - Melt the butter in a big skillet over medium heat. Toss in the chopped garlic and cook for about a minute until fragrant.
04 - Pour in the heavy cream, and season it with the mixed herbs, salt, and black pepper. Let it come to a gentle simmer.
05 - Stir in the shredded cheeses slowly, and keep mixing until it all melts smoothly into the sauce.
06 - Gently fold in the diced artichoke hearts, then mix in the cooked tortellini until evenly coated.
07 - Scoop the tortellini mix into a buttered baking dish, spreading it out so it's even. Sprinkle breadcrumbs over the top.
08 - Pop it in the oven for about 20 to 25 minutes. It's ready when the crust's golden and the sides are sizzling.

# Notes:

01 - To boost protein, mix in cooked chicken or Italian sausage.
02 - Swap in half-and-half cream if you want a lower-fat option.
03 - For vegetarians, mushrooms or spinach would make great add-ins.

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