Here’s another great spinach recipe with pasta that’s family friendly and very quick and easy to put together. This fabulous Taste of Home recipe includes cheese tortellini, mushrooms, onions, garlic, cream cheese, spinach and mozzarella cheese as part of the ingredients. This is great served as either a main dish or side dish and is a great option for Meatless Mondays.

I think this recipe could also be made with ravioli and turn out wonderfully. If you’re looking for a way to add veggies to your meals this is a great way to include them. If you like pasta, if you like cheese, if you like spinach, you’ll enjoy this great entrée.

I’ve made a few changes by increasing the seasonings to enhance the flavor. I think you will like the end result.

Here’s a look at this tasty main dish casserole.

Here’s a single serving.

Here’s a close up so you can see the texture of this main dish.

Here’s what I did.

Here are the ingredients I used.

Melt part of the butter in a large skillet.

Wash and slice green onions and add to the butter in the skillet.

Toss the green onions into the skillet.

Wash and slice mushrooms and add them to the skillet.

Add garlic.

Microwave spinach in box for about 5 minutes (or thaw completely). Drain spinach and press all excess water out of it.

Press water out of spinach.

Put spinach in bottom of large mixing bowl. (This is only 1 box of spinach).

Sauté onions, mushrooms and garlic and when done, pour into large mixing bowl with spinach.

Toss the cooked mushrooms into the bowl with the spinach.

In a separate sauce pan melt remaining butter.

Add canned milk.

Melt the butter and milk.

Add cream cheese that has been cubed and whisk into butter/milk mixture and heat over low heat until thick.

Add salt, pepper, and remaining seasonings and heat sauce mixture through until thick.

Boil tortellini according to package directions (about 2 minutes once boiling).

Drain tortellini. And toss into bowl with spinach and mushroom mixture.

Toss the tortellini in with the spinach and mushrooms in bowl.

Whisk sauce ingredients together until smooth. Add to bowl with the other ingredients.

Add the sauce to all the other ingredients in the bowl. Stir to combine.

Here’s what the mixture looks like.

Spray a large baking dish with cooking spray. I used olive oil cooking spray. My dish is 10×15″.

Pour casserole ingredients into sprayed baking dish.

I added a cup of mozzarella cheese.

Cover casserole with foil and bake at 350 until bubbly, about 45 minutes.

Remove from oven.

Add another 8-oz. pkg. mozzarella cheese and bake another 10 minutes or so until cheese melts.

Remove dish from oven and serve!

This is a look at the texture of the dish.

Here’s a serving of this tasty main dish.

Here’s the recipe.

TORTELLINI SPINACH CASSEROLE

(Recipe adapted from Taste of Home Church Supper Cookbook)

2 16-oz. pkgs. frozen cheese tortellini (or you can use fresh tortellini)

1 pound sliced fresh mushrooms

1 tsp. garlic powder (or substitute 1-2 tsp. minced garlic from a jar)

¼ tsp. onion powder (or substitute 3 green onions, sliced)

1 tsp. pepper

1 1/2  tsp. salt

1 tsp. basil

1 tsp. oregano

1/2 tsp. thyme

1 tbsp. parsley

1 stick unsalted butter, divided

12-oz. can evaporated milk

8-oz. cream cheese, cubed

2 10-oz. pkgs. frozen chopped spinach, cooked about 5 minutes in microwave and drained really well

12-oz. shredded mozzarella cheese

Cook tortellini according to package directions. Drain. Microwave spinach about 5 minutes (do each package separately), and pour into colander and press water out with your hands until all excess water is removed. Toss spinach in a large mixing bowl. Meanwhile, in a large skillet, sauté the mushrooms, garlic and onion in ¼ cup butter until tender.  Add to spinach in large mixing bowl. In a saucepan, combine milk and remaining butter. Bring to a gentle boil over low heat; stir in cream cheese cubes with whisk. Add salt, pepper, and remaining seasonings. Cook and stir at low heat until smooth and sauce thickens. In a large bowl, mix drained  tortellini, drained spinach, mushroom mixture and sauce. Spread into a greased or sprayed 10×15” baking dish. Top with a cup of mozzarella cheese and cover with foil. Bake at 350˚ until heated through and cheese melts about 45 minutes. Remove from oven. Remove foil, and add remaining cheese and bake an additional 10 minutes. Yield: 6-8 servings.

NOTE: I think this recipe would also work well with ravioli.

Here’s a look at the texture of this casserole.

Here’s another look at the texture.

Here’s a serving for you!

One final look at this tasty main dish.

You may also like these  recipes:

Four-Pasta Beef Bake

Stuffed Shells Florentine

Supreme Pizza Casserole

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