Thursday's Pasta Recipe on Friday, cuz I thought yesterday was Friday instead of Thursday:) (Tortellini Spinach Casserole)
TORTELLINI SPINACH CASSEROLE
2 packages (10-oz each) frozen cheese tortellini
1 pound sliced fresh mushrooms
1 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
1/2 cup butter, divided
1 can (12-oz) evaporated milk
1 block (8-oz) brick cheese, cubed
3 packages (10-oz each) frozen chopped spinach, thawed and squeezed dry
2 cups (8-oz) shredded part-skim mozzarell cheese
Cook toertellini 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 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
*recipe taken from Taste of Home's 2008 Annual Recipes