Ingredients
1 package (19 ounces) frozen cheese tortellini1 pound sliced fresh mushrooms1 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon pepper1/2 cup butter, divided1 can (12 ounces) evaporated milk1/2 pound brick or Muenster cheese, cubed3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°. Cook tortellini according to package directions.
Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat.
Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
