Tortellini Spinach Mushroom Casserole

Tortellini Spinach Mushroom Casserole

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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)
  • 1
    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

How to Make Tortellini Spinach Mushroom Casserole


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

Printable Recipe Card

About Tortellini Spinach Mushroom Casserole

Course/Dish: Pasta Casseroles
Dietary Needs: Vegetarian

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