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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

Ingredients

  • 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

Directions

  • 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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Reviews

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Average Rating:
  • 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!

  • erika.hughes
    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.