Cook tortellini according to package directions. Meanwhilte, in a large skillet, saute the mushroms, garlic powder, onion powder and pepper in 1/4 butter until mushrooms are tender. Remove and keep warm.
In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in the brick cheese. Cook and stir until smooth. Drain tortellini; place in a larg bowl. Stir in the mushroom mixture and spinach. Add cheese sause and toss to coat.
Originally Submitted
7/31/2008
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