Tortellini Spinach Casserole
Fantastic Italian pasta dish features spinach, cheese tortellini, mushrooms and seven cheeses in an amped up Al Fredo sauce. It's great for Meatless Mondays or company dinners. This comfort food entree is hearty, filling and so satisfying.
Ingredients
- 2 19-oz. pkgs. frozen cheese tortellini or you can use fresh tortellini
- 1 lb. fresh mushrooms sliced, or 8-oz. canned mushrooms, drained
- 1-2 tbsp. minced garlic from a jar or 5-6 cloves fresh garlic, minced
- 3-4 green onions sliced or 1/3 cup-1/2 diced red onion
- 1 tsp. pepper
- 1 1/2 tsp. salt
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. Italian seasoning
- 1 tbsp. parsley
- 1 tsp. thyme
- 1/4 tsp. red pepper flakes
- 1 stick unsalted butter divided use (1/2 cup)
- 12 oz. can evaporated milk or use half-and-half or heavy whipping cream
- 8 oz. pkg. cream cheese cubed
- 2 10-oz. pkgs. frozen chopped spinach cooked about 5 minutes in microwave and drained really well
- 8 oz. pkg. Italian blend cheese: mozzarella, provolone, parmesan, Asiago, fontina and romano, shredded
Instructions
- Cook tortellini according to package directions.
- Meanwhile, in a large skillet, sauté the mushrooms, garlic and onion in ¼ cup butter until tender.
- Remove and keep warm.
- In another sauce pan, combine milk (or cream) and remaining butter.
- Bring to a gentle boil over low heat; stir in cream cheese cubes with whisk.
- Add salt, pepper, oregano, basil, Italian seasoning, thyme, parsley and red pepper flakes.
- Cook and stir at low heat until smooth and sauce thickens.
- In a large bowl, mix tortellini, drained spinach, mushroom mixture and sauce.
- Spread into a greased 10x15” baking dish.
- Top with Italian cheese blend and bake at 350˚, covered, until heated through and cheese melts, perhaps 45 minutes.
- Add an extra half cup or cup of cheese and heat an additional 5-10 minutes until cheese melts.
Notes
NOTE: I think this recipe would also work well with ravioli.
NOTE: For a more lively taste, add a few dashes of hot sauce to the cream sauce.
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