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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach and Mushroom Tortellini Bake Recipe

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This recipe for Spinach and Mushroom Tortellini Bake is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 20-ounce package refrigerated three-cheese tortellini
1 T olive oil
12 ounces sliced, fresh button mushrooms
5 medium garlic cloves, minced
1 5-ounce package fresh spinach
2 ½ cups marinara sauce
4 ounces, low moisture, part-skim mozzarella cheese
Directions:
Directions:
Preheat oven to 400 degrees. Coat an 11x 7 inch baking dish with cooking spray. Prepare pasta per package directions.

Heat oil in large skillet over medium-high heat. Add mushrooms; cook stirring often, until lightly browned, 5-6 minutes. Add garlic, cook until mushrooms are soft, 3-4 minutes. Add spinach, cook, stirring constantly until wilted and liquid evaporates, 4-5 minutes. Remove from heat.

Stir together pasta, mushroom mixture and marinara in a large bowl. Spoon evenly into prepared dish. Sprinkle with cheese. Bake in preheated oven until cheese is bubbly, 25-30 minutes.

 

 

 

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