Description
This tortellini Alfredo spinach casserole has all the comfort you need and it’s easily made with a couple of store-bought ingredients!
Ingredients
Units
Scale
- 19 oz. frozen cheese tortellini
- 10 oz. frozen chopped spinach
- 16 oz. baby Bella mushrooms, cleaned and sliced
- 1 1/2 cups Alfredo sauce
- 8 oz. sour cream
- 15 oz. ricotta cheese
- 1 teaspoon garlic, minced
- 1 large egg, beaten
- 1/4 cup Parmesan cheese, shredded
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- Cook the spinach according to package directions and drain any excess liquid.
- Meanwhile, saute mushrooms in some oil over medium-high heat until mushrooms cook down, about 5 minutes. Drain any excess liquid.
- Mix the frozen tortellini with Alfredo sauce, cooked mushrooms and spinach, sour cream and salt and pepper to taste.
- Combine ricotta, garlic, egg, Parmesan and parsley and mix thoroughly.
- Add the ricotta mixture to the tortellini mix and stir to combine.
- Place pasta in a 9×13 casserole dish and top with mozzarella cheese.
- Bake at 350°F for 30 minutes or until bubbly.
- Broil at 450°F for 2-3 minutes or until cheese starts to brown.
- Dish and serve hot.
- Prep Time: 15 mins
- Cook Time: 35 mins