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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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