Tortellini Spinach Casserole

Name: Tortellini Spinach Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 serving(s)
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

(1)

Recipe by FloridaGrl

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.

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READY IN: 40mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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.

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