Spinach & Mushroom Tortellini Bake

Name: Spinach & Mushroom Tortellini Bake
Total time: 45 min
Ingredients: Cooking spray; 1 (20 ounce) package refrigerated three-cheese tortellini; 1 tablespoon olive oil; 12 ounces sliced fresh button mushrooms; 5 medium garlic cloves, minced; 1 (5 ounce) package fresh spinach; 2 ½ cups lower-sodium marinara sauce; 4 ounces pre-shredded low-moisture part-skim mozzarella cheese

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Total: 45 minutes

Author : Robin Bashinsky

Ingredients

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Cooking spray1 (20 ounce) package refrigerated three-cheese tortellini1 tablespoon olive oil12 ounces sliced fresh button mushrooms5 medium garlic cloves, minced1 (5 ounce) package fresh spinach2 ½ cups lower-sodium marinara sauce4 ounces pre-shredded low-moisture part-skim mozzarella cheese

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Instructions

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Step 1

Preheat oven to 400 degrees F. Coat an 11- x 7-inch baking dish with cooking spray. Prepare pasta according to package directions; drain.

Step 2

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

Step 3

Stir together pasta, mushroom mixture and marinara in a large bowl. Spoon mixture evenly into prepared baking dish; sprinkle evenly with cheese. Bake in preheated oven until cheese is bubbly and lightly browned, 25 to 30 minutes.