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Tortellini Spinach Casserole | Can't Stay Out of the Kitchen | this delicious #pasta entree is incredibly mouthwatering. It's filled with #spinach, several kinds of #cheese & cheese #tortellini. It's terrific for #MeatlessMondays as well as company. #mushrooms #casserole

Tortellini Spinach Casserole

Teresa Ambra
Fantastic Italian pasta dish features spinach, cheese tortellini, mushrooms and seven cheeses in an amped up Alfredo sauce. It's great for Meatless Mondays or company dinners. This comfort food entree is hearty, filling and so satisfying.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Pasta Main Dish
Cuisine Italian
Servings 8
Calories 275 kcal

Equipment

  • 1 large stock pot with lid
  • 1 colander
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 large skillet
  • 1 spatula
  • 1 wooden spoon
  • 1 sauce pan
  • 1 whisk
  • 1 large mixing bowl
  • 1 10x15" glass baking dish
  • aluminum foil

Ingredients
  

  • 38 oz. pkg. frozen cheese tortellini (two 19-ounce packages) or you can use fresh tortellini
  • 1 lb. fresh mushrooms sliced, or 8-oz. canned mushrooms, drained
  • 1 tbsp. minced garlic from a jar or 5-6 cloves fresh garlic, minced
  • 3 green onions sliced or 1/3 cup-1/2 diced red onion
  • 1 tsp. ground black pepper
  • 1 1/2 tsp. salt
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 1 tbsp. dried parsley
  • 1 tsp. dried 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
  • 20 oz. pkg. spinach frozen, chopped, cooked about 5 minutes in microwave and drained really well (two 10-ounce packages)
  • 8 oz. pkg. Italian blend cheese Mozzarella, Provolone, Parmesan, Asiago, Fontina and Romano cheeses, shredded

Instructions
 

  • Cook tortellini according to package directions.
  • Drain in colander.
  • 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, well-drained spinach, mushroom mixture and sauce.
  • Spread into a greased 10x15” baking dish.
  • Top with Italian cheese blend and bake at 350˚, covered with foil, 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 275kcalCarbohydrates: 12gProtein: 16gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 58mgSodium: 795mgPotassium: 503mgFiber: 2gSugar: 8gVitamin A: 1061IUVitamin C: 7mgCalcium: 420mgIron: 2mg
Keyword casserole, parmesan cheese, pasta, spinach, tortellini
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