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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    12 servings


  • 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 or Muenster cheese, cubed
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups 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.
Nutrition Facts
1 cup: 281 calories, 19g fat (12g saturated fat), 64mg cholesterol, 378mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 15g protein.

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  • Karen
    Mar 8, 2021

    I have made this several times and it is absolutely delicious. I make it using 2 boxes of spinach and add in cooked chicken (cut in bite size pieces) for an even hardier meal! Delicious ??

  • rjbeery75
    Mar 11, 2018

    Very good and easy. Cut the butter in half and used 2 boxes frozen spinach. Also, had some root vegetable and kale ravioli (Costco) on hand so used that instead of cheese tortellini.

  • Kathic
    Mar 9, 2018

    This was delicious, but I only used one 16 oz. bag of frozen spinach, and it was almost too much! I made this in the a.m. to heat up later for dinner. If I make it again, in additional to the evaporated milk, I would make a cream sauce because it tends to get dried out. The tortellini absorbs all the liquid.

  • s_pants
    Jan 21, 2018

    Only used 12 oz. of spinach and 1/2 pound of mushrooms. Still it was very good and enjoyed by all. With my changes it would not serve 12 though. I served it with salad and garlic bread. Would serve about 6 with generous portions.

  • adr1007
    Sep 15, 2016

    Very easy to make and delicious! Great for vegetarians but most people don't even notice there isn't any meat because it is so filling!

    Sep 8, 2014

    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

  • NoodleNel
    May 4, 2014

    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.

  • _squizzle
    Mar 2, 2014

    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.

  • kredhead
    Jan 13, 2014

    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.

  • joneslinda
    Sep 8, 2013

    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.