Tortellini Spinach Casserole

• (10 ounce) packages frozen cheese tortellini2
• fresh mushrooms, sliced↗1 lb
• garlic powder↗1 teaspoon
• onion powder↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• butter, divided↗1⁄2 cup
• (12 ounce) can evaporated milk↗1
• (8 ounce) package brick cheese, cubed↗1
• (10 ounce) packages frozen chopped spinach, thawed and squeezed dry3
• shredded part-skim mozzarella cheese2 cups

Step-by-step instructions

1. 1

   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.

2. 2

   In the same skillet, combine the milk and remaining butter. Bring to a gentle boil; stir in brick(or fontina)cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and the spinach. Add cheese sauce and toss to coat.

3. 3

   Transfer to a greased 3 quart 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.