Thursday, April 22, 2010

Tortellini Spinach Bake

Tortellini Spinach Bake
12 servings (I halved the recipe.)

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
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick cheese, cubed**
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese

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. 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. Transfer to a greased 3-qt. 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. Enjoy!

*I substituted chopped onion since my family doesn't care for mushrooms.
**I couldn't find "brick cheese" and the deli 'cheese expert' at the grocery didn't know what I was referring to. I came home and looked up what a good substitute would be. Suggestions were havarti, mild cheddar, or monterrey jack cheese. I used monterrey jack. Also, I shredded the cheese instead of cutting it into cubes because it melts faster that way.

Mr. H. and my son ate this like it was going out of style! All full of spinach and everything... ;-)

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