Tortellini Spinach Casserole Recipe

4.5 21 28
Tortellini Spinach Casserole Recipe
Tortellini Spinach Casserole Recipe photo by Taste of Home
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Tortellini Spinach Casserole Recipe

Read Reviews
4.5 21 28
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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. Yield: 12 servings.
Originally published as Tortellini Spinach Casserole in Taste of Home August/September 2007, p27

Nutritional 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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  • 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.
Originally published as Tortellini Spinach Casserole in Taste of Home August/September 2007, p27

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Reviews forTortellini Spinach Casserole

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rjbeery75 User ID: 2114826 284921
Reviewed 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."

MY REVIEW
Kathic User ID: 1142220 284801
Reviewed 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."

MY REVIEW
s_pants User ID: 174050 282398
Reviewed 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."

MY REVIEW
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
erika.hughes 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"

MY REVIEW
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."

MY REVIEW
_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."

MY REVIEW
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."

MY REVIEW
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."

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

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

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