Tortellini Spinach Casserole

Tortellini Spinach Casserole Recipe

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Stephanie Leamer

By
@jsbta5

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

Rating:

★★★★★ 1 vote

Serves:
12
Prep:
20 Min
Cook:
20 Min

Ingredients

  • 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
  • 1
    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

Step-by-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.
  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.
  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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