Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a little different from the ones already on Zaar--it doesn't used creamed spinach. I don't know what brick cheese is--I usually use fontina and mozzarella, and it comes out great.

Ingredients Nutrition

Directions

  1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms,garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
  2. In the same skillet, combine the milk and remaining butter. Bring to a gentle boil; stir in brick(or fontina)cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and the spinach. Add cheese sauce and toss to coat.
  3. Transfer to a greased 3 quart baking dish; sprinkle with mozzarella cheese. Cover and bake at 350 for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Reviews

(1)
Most Helpful

Found this recipe in Taste of Home's August/September 2007 Edition. Made recently for a group of teenagers and they enjoyed. Served with sausage on the side and a salad. I halved the amount of spinach and think it turned out well like that. I think "brick" cheese is not referring to a type of cheese, but that it comes in a brick and you cut it into cubes as opposed to shredded cheese. So that would mean it was up to you what flavor cheese you prefer. I used muenster, but that ended up a little stringy so next time I'll use something different. Something that melts better. Fontina sounds good, but I don't find it around here too often.

berry271 September 04, 2012

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