Tortellini Spinach Casserole Recipe
- 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
- Preheat oven to 350°. Cook tortellini according to package directions.
- Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
- In 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 mushroom mixture and spinach. Add cheese sauce and toss to coat.
- Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 12 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Tortellini Spinach Casserole
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This is a family favorite! I do only use one 10oz package of spinach (and most times not even all of that!) and it's more than enough for my spinach-loving husband
Easy to make, but we think only 2 boxes of spinach are needed. I bought evaporated milk but somehow it didn't make it home, so I just used some 2% milk and I didn't know what brick cheese was, so I used shredded 5 Italian-cheese mix, Everyone in the family loved it. It came out to be two meals for my family of 4 with a little leftover for lunch or snack.
Not only good right out of the oven, but great to reheat in the microwave. I'm not a big fan of tortellini so I changed that out for those round filled cheese raviolis (so good!). I kept everything else just as the recipe calls for.
Very good meatless entree, I will make this again. To lighten it up a bit, I used half the butter & it was plenty moist. I used the same large frying pan to sauté baby portobella mushrooms & make the cheddar cheese sauce, then added the cooked tortellini, spinach & mushrooms back to that pan...otherwise I would have used every pot in the kitchen. I added 2x the onion powder & pepper. Added a good amount of a spice blend to the whole shebang along with a few shakes of red pepper flakes. I like a little zing with my spinach. Lastly, I added some leftover cooked, cubed & spiced chicken. The whole dish took about 15 minutes longer with the foil off to reach a proper internal temp of 165'. Was satisfying without being heavy, juicy from the cheese sauce, mushrooms & spinach. Just what I was looking for.
I cut this recipe in half and 1 box of spinach was plenty. The family loved it, was easy and delicious. Could not find brick cheese so used sharp white chedder instead.