Tortellini Spinach Casserole

Tortellini Spinach Casserole Recipe

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Stephanie Leamer


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

★★★★★ 1 vote
20 Min
20 Min


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

How to Make Tortellini Spinach Casserole


  • 1Cook 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.
  • 2In 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.
  • 3Transfer 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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About Tortellini Spinach Casserole