Bring a pot of water with salt to boil over high heat for spinach. Cook until tender, about 3 to 4 minutes. Rinse in an ice bath, drain and chop. Set aside.
In a saucepan, heat milk, onion, cloves, bay leaves and thyme to just below the boiling point. In another pan, melt butter and stir in flour. Cook 2 minutes, stirring often. Remove from heat and whisk in strained milk culture, cook until thickened and add spinach.
Add cream and mushroom room to spinach mixture. Sprinkle with a pinch of nutmeg, season with salt and pepper to taste.
Boil tortellini according to package directions and drain. Add tortellini and pour into a baking dish sprayed with cooking spray. Bake at 350° F for 20 minutes until bubbly.
Top with parmesan cheese and chopped tomato.
Options: Add mushrooms or grilled chicken breast.
Serve with garlic bread.
NOTE: Frozen spinach may be used instead of fresh, to save time.Makes 4 Source: