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
Sort By :
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.
Delicious and easy. Everyone in my family loved this one.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Casseroles >
- Cheese Recipes >
- Dinner Recipes >
- Italian Casseroles >
- Italian Dinners >
- Italian Recipes >
- Italian Vegetarian Recipes >
- Mushroom Main Dish Recipes >
- Mushroom Recipes >
- Mushroom Vegetarian Recipes >
- Pasta & Sauces >
- Potluck Dinner Recipes >
- Potluck Recipes >
- Potluck Vegetarian Recipes >
- Simple Dinner Recipes >
- Simple Recipes >
- Simple Vegetarian Recipes >
- Spinach Casserole >
- Spinach Recipes >