Cheese tortellini with chicken and pesto cream sauce
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Tortellini Spinach Casserole
Chef’s Note: That sauce is money! And the mushroom mixture just adds the best aroma when it’s cooked. I also accidentally forgot the mozzarella and added it at the end.
Best when hot. When trying to reheat, sauce fades and spinach feels weird. Maybe need to double sauce?
Ingredients
1 package (20 oz) frozen cheese tortellini
1 lb sliced fresh mushrooms (I used white mushroom)
8 garlic cloves, minced
1/4 tsp onion powder
2 tbsp + 2 tbsp unsalted butter
1 can (12 oz) evaporated milk
8 oz Muenster cheese, cubed
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese
Instructions
0. Thaw your spinach and squeeze out the moisture. Mince your garlic
0. Preheat oven to 350°F. Grease a 9x13-inch baking dish
1. Cook tortellini according to package directions.
2. Meanwhile, in a large skillet, melt 2 tbsp butter. Saute mushrooms, garlic powder, and onion powder until mushrooms are tender. Remove from pan and keep warm.
3. In the same skillet, combine milk and 2 tbsp butter.
4. Bring milk to a gentle boil. Stir in cheese until smooth.
5. Add the spinach to the sauce and stir until coated.
6. Stir mushroom mixture into the sauce.
7. Drain tortellini and place into the greased baking dish. Pour sauce overtop and mix until thoroughly coated
8. Sprinkle with mozzarella cheese.
9. Cover and bake for 15 minutes.
10. Uncover and bake 5 to 10 minutes longer or until heated through and cheese is melted.
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