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Tortellini Spinach Casserole


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  • 2 Pkgs. (10 oz. each) Frozen Cheese Tortellini
  • 1 lb. Fresh Mushrooms, sliced
  • 1 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Pepper
  • 1/2 Cup Butter, divided
  • 1 Can (12 oz.) Evaporated Milk
  • 1 Block (8 oz.) Brick Cheese, cubed
  • 3 Pkgs. (10 oz. each) Frozen Chopped Spinach, thawed & squeezed dry
  • 2 Cups (8 oz.) Mozzarella Cheese, part-skim milk, shredded



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. In the 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 large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat. Transfer to a greased 3 quart 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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