Thursday, April 25, 2013

Tortellini Bake

This stick-to-your-rib casserole is quite yummy. I felt better that it included spinach and mushrooms so I could at least pretend to be a little healthy. It's a very nice basic recipe that would be a crowd pleaser at any party. I halved the recipe and omitted the second batch of butter. It came out just fine.
Cheesy Spinach and Mushroom Tortellini Bake
(from a Taste of Home)
2 packages (10 ounces each) frozen cheese tortellini
1 pound sliced fresh mushrooms
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided (I omitted this butter and it was fine)
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick or cheddar cheese, shredded
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese
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 milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.
3. Transfer to a greased 13-in. x 9-in. 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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