Butterfly Jungle: Tortellini Spinach Casserole- Mmmm

Monday, January 24, 2011

Tortellini Spinach Casserole- Mmmm

OK- I'll just let you think that this is the sensibly sized serving of Tortellini Spinach Casserole that I usually eat. Oh baby is this casserole a little slice (or big helping) of heaven.

No, I do not remember where I originally got this recipe but a quick Internet search brought me to Taste of Home and the exact same recipe. So we'll give them the credit and you can click here to go check it out. I haven't changed the ingredients any but I do work the process just a bit differently to cut out one of the bowls that would otherwise need to be washed.

You will need:

2 10-ounce bags of frozen cheese tortellini

1 pound of fresh mushrooms

1 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1/2 cup butter, divided

1 12-ounce can evaporated milk

1 8-ounce block of brick cheese, cubed

3 10-ounce packages frozen, chopped spinach, thawed, drained, and squeezed dry

2 cups (8 ounces) part-skim mozzarella cheese shredded

OK- let me make a comment. I have in the past, and actually prefer, to use a couple cloves of garlic (minced or chopped) and some finely chopped onion (1/4 cup-ish) in place of the powder stuff. If you do this add some salt to taste.

Preheat the oven to 350 degrees F.

Cook the tortellini and drain it well. You can leave it in the colander.

While the tortellini is cooking, slice up your 'shroomies ...

... and saute them in a very large pan with the garlic, onion and pepper in half of the butter. When they are soft, remove from the heat to a bowl.

In the pan you used to saute the 'shrooms...

... combine the milk and remaining butter. Bring to a gentle boil; stir in the cheese. Cook and stir until it is smooth. Mmmm, creamy.

Add the mushroom mixture, the tortellini, and the spinach. It is helpful to make sure you have pulled apart the spinach after you have squeezed the daylights out of it so that it isn't a big ball of spinach and will stir up easier.