Baked Spinach Alfredo Tortellini

• 12 oz frozen spinach, thawed and squeezed dry
• 16 oz package cheese-filled tortellini
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook tortellini according to package instructions, then drain.
3. 3 In a large bowl, mix cooked tortellini, spinach, mozzarella, Parmesan, cream of mushroom soup, milk, garlic powder, and black pepper until well combined.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, combine breadcrumbs and melted butter. Sprinkle over the top of the casserole.
6. 6 Bake for 30 minutes or until bubbly and golden brown on top.

Equipment

• 9x13 inch baking dish
• mixing bowls
• baking sheet

Variations

• Add sun-dried tomatoes for a tangy twist.
• Substitute half the mozzarella with ricotta for a creamier texture.

Substitutions

• If you can't find cheese-filled tortellini, use plain tortellini and add extra shredded cheese.
• Use half-and-half in place of milk for a richer sauce.

Pairings

• Steamed broccoli
• Roasted asparagus
• Caesar salad

Nutrition

Tips

• For extra flavor, sauté garlic in olive oil before mixing with the tortellini.
• Add cooked chicken or shrimp for a protein boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Serving Suggestions

• Serve with a side salad or garlic bread for a complete meal.
• Pair with a crisp white wine like Pinot Grigio.

FAQ