The past week has been quite the weather roller coaster here in northern Indiana. Last Monday we had temps in the 30's with the wind chill making it feel in the 20's. Oh, and we had snow. Not just flurries. Stick to the ground, have to scrape the car, measurable snow. So depressing. Fast forward to this weekend and we are looking at sunny skies and almost 80 degrees. (I'm not complaining since it is Trunk or Treat at our church/school and not having to wear 3 layers is a welcome change!)
When those temps took a nosedive though, I saw so many friends on Facebook talk about how they were craving something hearty and comforting for supper. Those two requirements always bring to mind pasta bakes to me, so I knew it was time to share this new one, so the next time mother nature decides to skip ahead on the seasons, we are ready!
This simple casserole is pretty effortless and can be on the table in under an hour after you get home and in out of the cold. Froze tortellini combined with fresh mushrooms and spinach in a creamy cheese sauce and baked to perfection.
If your kids don't groove on spinach and mushrooms, switch out the veggies! It would be just as delicious with broccoli, asparagus or peas!
If you're worried about no meat meaning not filling, don't be! I have some major eaters in this house and not one of them even noticed it was meat-free. They gobbled it down, asked for some more crusty bread and were full in no time.
We are going into winter much quicker than I am ready for, but at least it gives me an excuse to cook more meals like this and enjoy every bite!
Spinach & Mushroom Tortellini Bake
1 (19 oz.) package frozen cheese tortellini
1 lb. button mushrooms, sliced
1 (6-8 oz.) bag fresh spinach, coarsely chopped
2 garlic cloves, minced
1/4 tsp. onion powder
1 stick butter, divided use
1 (12 oz.) can evaporated milk
8 oz. Italian blend shredded cheese
8 oz. shredded mozzarella cheese
Salt and Pepper
Preheat oven to 350. Cook tortellini according to package directions and drain well. In a large skillet over medium high heat, heat 4 TBS butter and sauté mushrooms until brown. Season with garlic, salt and pepper. Add spinach and continue to sauté until spinach is wilted. Remove from skillet and set aside. In same skillet over medium heat combine remaining butter and milk. Bring to a gentle boil. Stir in Italian cheese until melted and smooth. Transfer cooked pasta to a large bowl. Add mushroom mixture and cheese sauce. Stir very well. Transfer to a greased 9x13 baking dish. Sprinkle with mozzarella cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 10-15 minutes until cheese has melted and slightly browned.
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