tortellini spinach casserole

Name: Tortellini Spinach Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 2 package(s) 10 oz. each frozen cheese tortellini; 1 pound(s) sliced fresh mushrooms; 1 teaspoon(s) garlic powder; 1/4 teaspoon(s) onion powder; 1/2 cup(s) butter, divided; 1 can(s) evaporated milk; 1 - block (8 oz.) brick cheese; 3 package(s) 10 oz. each frozen chopped spinach, thawed and squeezed dry; 2 cup(s) shedded part-skim mozzarella cheese

(1 RATING)

31 Pinches

Stephanie Leamer

Commodore, PA

Updated on Jan 5, 2012

My family doesn't like the spinach, so I make it without and this is delish!!

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prep time 20 Min

cook time 20 Min

method ---

yield 12 serving(s)

Ingredients

2 packages 10 oz. each frozen cheese tortellini
1 pound sliced fresh mushrooms
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup butter, divided
1 can evaporated milk
1 - block (8 oz.) brick cheese
3 packages 10 oz. each frozen chopped spinach, thawed and squeezed dry
2 cups shedded part-skim mozzarella cheese

How To Make tortellini spinach casserole

Step 1

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.

Step 2

In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini: place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.
Step 3

Transfer to a 3 qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
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