Menu Enter a recipe name, ingredient, keyword...

Tortellini Spinach Casserole


Google Ads
Rate this recipe 4.4/5 (19 Votes)


  • 1 package (19 ounces) frozen cheese tortellini
  • 1 pound sliced fresh mushrooms
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/2 cup butter, divided
  • 1 can (12 ounces) evaporated milk
  • 1/2 pound brick cheese, cubed
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


Servings 12
Preparation time 20mins
Adapted from


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

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

Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with
mozzarella cheese. Cover and bake at 350° for 15 minutes.
Uncover; bake 5-10 minutes longer or until heated through and cheese
is melted.

You'll also love

Review this recipe

Spinach Appetizer Torte with Provolone Potato-Spinach Casserole