Tortellini Spinach Mushroom Casserole

Tortellini Spinach Mushroom Casserole Recipe

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Kathy Klein


Trying this for the first time. Hope its delicious.

★★★★★ 1 vote
45 Min
25 Min


2 pkg
10 ounces each cheese tortellini
1 lb
sliced fresh mushrooms
1 tsp
garlic powder
1/4 tsp
onion powder
1/4 tsp
1/2 c
butter, divided
1 can(s)
evaporated milk (12 ounces)
monterey jack cheese (8 ounces) cubed
3 pkg
frozen chopped spinach (10 ounces each) thawed and squeezed dry
2 c
shredded mozzarella cheese
1/4 c
parmesan cheese


1Cook tortellini according to package directions.
2Meanwhile in a large skillit, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
3In the same skillet, combine evaporated milk and remaining butter. Bring to a gentle boil; stir in monteray jack cheese. Cook and stir until smooth.
4Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.
5Transfer to greased 3 qt. baking dish; sprinkle with mozzarella and parmesan cheeses.
6Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

About Tortellini Spinach Mushroom Casserole

Course/Dish: Pasta, Casseroles
Dietary Needs: Vegetarian