Tortellini Spinach Casserole

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.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 2 (10 ounce) packages  frozen cheese tortellini
• 1  lb fresh mushrooms, sliced
• 1  teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon pepper
• 1⁄2 cup butter, divided
• 1 (12 ounce) can evaporated milk
• 1 (8 ounce) package brick cheese, cubed
• 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2  cups  shredded part-skim mozzarella cheese

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.