TORTELLINI CASSEROLE WITH SPINACH RECIPES

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SPINACH AND TORTELLINI CASSEROLE RECIPE - FOOD.COM



Spinach and Tortellini Casserole Recipe - Food.com image

Make and share this Spinach and Tortellini Casserole recipe from Food.com.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 6

1 (9 ounce) package refrigerated cheese tortellini, cooked
2 (9 ounce) packages frozen creamed spinach, defrosted
3/4 cup mozzarella cheese, shredded
3/4 cup mushroom, sliced
1 small tomatoes, sliced
1/4 cup parmesan cheese, grated

Steps:

  • Combine pasta, creamed spinach, mozzarella cheese, and mushrooms.
  • Transfer mixture into a greased 2 quart baking dish.
  • Top with tomato slices and parmesan cheese.
  • Bake at 350 degrees for 20-25 minutes.

Nutrition Facts : Calories 96.9, FatContent 6.6, SaturatedFatContent 3.9, CholesterolContent 22.1, SodiumContent 229, CarbohydrateContent 2, FiberContent 0.4, SugarContent 1.1, ProteinContent 7.7

TORTELLINI SPINACH CASSEROLE – CAN'T STAY OUT OF THE KITCHEN



Tortellini Spinach Casserole – Can't Stay Out of the Kitchen image

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.

Provided by Teresa

Categories     Pasta Main Dish

Prep Time 30 minutes

Cook Time 55 minutes

Yield 8

Number Of Ingredients 17

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 )

Steps:

  • 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.

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