Tortellini Spinach Casserole
- Ready In:
- 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
- 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.
- 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.
- 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.
Questions & Replies
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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.