| Prep Time | 20 min |
| Cook Time | 45 min |
| Servings |
servings
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Ingredients
- 2 C low-fat milk
- 1/3 C low fat cream cheese 3 oz
- 2-3 T flour
- 1 t salt
- 1 T butter
- 3 garlic cloves
- 1-1/2 C fresh shredded Parmesan cheese
- 1 19-20 oz pkg frozen tortellini
- 2 C Fresh Spinach washed and chopped
- 2 petite sirloin steaks cooked and sliced thin
Ingredients
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Instructions
- Place milk, cream cheese, flour, and salt in a blender and blend until smooth.
- In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
- Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
- When it’s thickened, remove the pan from the heat. Add 1 c of the cheese, stir it up and cover immediately. Let stand for at least 10 minutes before using
- While sauce is setting up and cheese is melting, wash and chop spinach.
- Layer ingredients as follows in a greased glass casserole dish: 1/2 c alfredo sauce spread on the bottom,1/2 of frozen ravioli, 3/4 c spinach, 1/2 of remaining alfredo sauce, then the other 1/2 of ravioli, 3/4 c spinach, and the rest of the alfredo sauce.
- Cover with foil and bake in 400* oven for 40 min or until tortellini is tender.
- Remove from oven, add sliced steak, 1/2 c spinach and the remaining 1/2 c parmesan cheese.
- Return to oven and bake, uncovered, for 5 min or until cheese is melted.
- Allow to stand a few minutes before serving if you desire a thicker sauce.
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