Ingredients for Tortellini Spinach Casserole
- 1 (19 ounce) package frozen cheese tortellini
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup butter, divided
- 1 (12 ounce) can evaporated milk
- 8 ounces Fontina cheese, shredded
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) part-skim mozzarella cheese, shredded
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How to Make Tortellini Spinach Casserole
- Preheat oven to 350°F (175°C).
- Cook tortellini according to package directions until al dente. Drain and set aside.
- While tortellini cooks, melt 1/4 cup butter in a large skillet over medium heat. Add sliced mushrooms, garlic powder, onion powder, and black pepper. Saute until mushrooms are tender, about 5-7 minutes.
- Remove mushroom mixture from skillet and set aside.
- In the same skillet, melt the remaining 1/4 cup butter. Add milk and bring to a gentle simmer.
- Reduce heat to low and stir in the shredded Fontina cheese until smooth and melted.
- Stir in the cooked tortellini, mushroom mixture, and chopped spinach. Toss gently to combine.
- Transfer the mixture to a greased 3-quart baking dish.
- Top with shredded mozzarella cheese.
- Cover the baking dish and bake for 15 minutes.
- Uncover and bake for another 5-10 minutes, or until heated through and the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
8g
Fat
58g
Carbs
10g
