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Tortellini Spinach Casserole

 Tortellini Spinach Casserole
Spinach gives this popular casserole a fresh taste that will delight even those who say they don't like spinach. In fact, people are often surprised at just how good it is! Whenever I bring it to a gathering, it doesn't sit around long. —Barbara Kellen, Antioch, Illinois
12 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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 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

2 of 2

Tortellini Spinach Casserole (continued)

Directions (continued)

  • is melted. Yield: 12 servings.
Nutritional Facts: 1 serving (1 cup) equals 281 calories, 19 g fat (12 g saturated fat), 64 mg cholesterol, 378 mg sodium, 13 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.