Tortellini Spinach Casserole

Tortellini Spinach Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Pkgs. (10 oz. each) Frozen Cheese Tortellini

  • 1

    lb. Fresh Mushrooms, sliced

  • 1

    tsp. Garlic Powder

  • ¼

    tsp. Onion Powder

  • ¼

    tsp. Pepper

  • ½

    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

Directions

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.


Nutrition

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