Back to Tortellini Spinach Casserole

Print Options


Card Sizes

Tortellini Spinach Casserole Recipe

Tortellini Spinach Casserole Recipe

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. YIELD: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


  • 1. Preheat oven to 350°. Cook tortellini according to package directions.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 cup: 281 calories, 19g fat (12g saturated fat), 64mg cholesterol, 378mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 15g protein.

Reviews for Tortellini Spinach Casserole

Sort By :

Average Rating
adr1007 User ID: 4365307 254147
Reviewed 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!"

MY REVIEW User ID: 7978237 168220
Reviewed 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 User ID: 6393598 166981
Reviewed 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 User ID: 7645735 209155
Reviewed 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 User ID: 710648 153592
Reviewed 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 User ID: 7390760 71885
Reviewed Sep. 8, 2013 Edited Sep. 30, 2014

"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."

debbiepski User ID: 5015543 168628
Reviewed Feb. 10, 2013

"Delicious and easy. Everyone in my family loved this one."

dbaker853 User ID: 6917289 155997
Reviewed Oct. 15, 2012

"I also put in diced chicken breast and shrimp to this, just to give it a little more variety. Whenever I make this I have no left overs, no matter what I make it for! Even my kids love it (and one of them doesn't eat spinach!) Great recipe!"

sstetzel User ID: 158954 71884
Reviewed Mar. 15, 2012

"Brick cheese is a specific type of cheese - it should be labeled "brick". If you can't find it you can substitute Cheddar, Tilsit or Havarti."

sistergirl123 User ID: 5527883 209154
Reviewed Mar. 15, 2012

"what is brick cheese?"

willyoubemyfriend User ID: 3916802 168219
Reviewed Oct. 21, 2011

"I have made this recipe many times for my vegitarian friends and also for myself when my husband is away since he wont eat something if it has no meat. I love it!"

gma42 User ID: 6168287 80038
Reviewed Aug. 23, 2011

"this is a great company dish. I've made this numerous times and everyone loved it and wanted the receipe."

kellys1061 User ID: 5531754 154051
Reviewed Mar. 30, 2011

"Yum, Yum, Yum! No left overs of this one!!!"

micharm User ID: 1764553 99251
Reviewed Mar. 20, 2011

"This was terrific although 3 boxes of spinach was too much. 2 boxes is plenty. Also, I used baby bella mushrooms. They add a ton of flavor, more so than white I think. The sauce was delicious."

Laura Campagna User ID: 4749779 132432
Reviewed Jan. 20, 2010

"This casserole was delicious! It will last 2 nights, and the spinach makes it healthier. I think people will enjoy it. Perhaps add a little more seasoning than asked for."

willyoubemyfriend User ID: 3916802 107282
Reviewed Sep. 5, 2009 Edited Oct. 21, 2011

"Yummy! make it for my veggitarian friends"

mabelg325 User ID: 3216450 96803
Reviewed Jul. 31, 2009

"My cousin served this at her daughter's baby shower, it was a big hit. I loved it so much I had to have the recipe. I was thrilled to hear it was from

Taste of Home,and could access it easily from home."

kimgoodman1 User ID: 2782379 155996
Reviewed Jun. 28, 2009

"Love this recipe! Use it all the time!"

Loading Image