Tortellini Spinach Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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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