Tortellini Spinach Casserole

D and I saw this recipe and thought it was a lot of spinach. So we decided to reduce a box.

I think I liked it more than D. There was a lot of cheese. D thought there should be more milk. We think the spinach absorbed a lot of the liquid. I did get cheese stuck to the roof of my mouth.

For left overs we added red sauce.

Tortellini Spinach Casserole

Photo by ALB

12 Servings
Prep: 20 min. Bake: 20 min.

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 cheese, cubed
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry (used 2 boxes) 2 cups (8 ounces) 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.

Nutritional Information
281 calories, 19 g fat (12 g saturated fat), 64 mg cholesterol, 378 mg sodium, 13 g carbohydrate, 1 g fiber, 15 g protein.

Taste of Home 2014