Description
Delicious creamy tortellini casserole dinner with spinach and mushrooms
Ingredients
Units
Scale
- 1 (10 oz.) package of frozen cheese tortellini
- 1 lb. of fresh mushrooms – sliced
- 1 tsp. of garlic powder
- 1/2 tsp. of onion powder
- 1/2 tsp. of salt
- 1/4 tsp. of ground black pepper
- 1/2 cup of unsalted butter – divided
- 1 (12 oz.) can of evaporated milk
- 6 oz. of grated Parmesan cheese
- 20 oz. of frozen spinach, thawed and squeezed dry
- 2 cups of mozzarella cheese
Instructions
- cook tortellini and drain
- while the tortellini is cooking, in a large skillet – melt part of the butter – saute the mushrooms along with garlic powder, onion powder, salt and pepper
- remove the mushroom mixture from the skillet and place it in a large bowl
- in the skillet, add milk and the rest of the butter
- bring to a slight boil
- add the parmesan cheese and stir until smooth
- to the bowl of mushrooms add the drained tortellini, spinach, and cheese sauce
- toss the mixture until it is all mixed together
- transfer the mixture to a 3-quart baking dish and sprinkle with mozzarella cheese
- bake, covered at 350 degrees for 15 minutes
- uncover the dish and bake for another 10 minutes
Notes
How far in advance can I make this Tortellini Casserole?
You can easily prepare this casserole a few days in advance. Do not bake it. Cover it tightly with foil and store it in the refrigerator. When you are ready to bake it, bake it covered at 350 degrees for 20 minutes, then remove the cover and bake for 5-10 minutes longer until it is heated through and the cheese is melted
How do I store leftover Tortellini Casserole with Spinach?
Store any pasta casserole leftovers covered and in the refrigerator for up to 5 days.
Reheating: You can place individual servings in the microwave until heated through, or bake the whole casserole – covered with foil, in the oven at 350 degrees until heated through
What Goes with Tortellini Casserole?
- Zesty Grilled Tomatoes
- Garlic Bread
- A warm soup like pasta Fagioli or Minestrone
- Salad with Italian Dressing
- serve it as a side course to this easy Chicken Cordon Bleu
Tips and Tricks for making this Casserole:
- I used frozen tortellini, but you could easily use refrigerated cheese tortellini. Just follow the cooking instructions on the back of the bag
- Add a pinch of salt to your pasta water. Salt is absorbed by the pasta when it is boiled in salt water lending more flavor to the dish
- tortellini is cooked when it sticks to your tooth when you bite it. Don’t overcook the pasta or it will be mushy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
