Spinach and Mushroom Tortellini Bake
Date: Nov. 4th, 2019 - 1:00 PM
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
2½ cups lower-sodium marinara sauce
4 ounces pre-shredded low-moisture part-skim mozzarella cheese
Preparation
- Preheat oven to 400°F. Coat an 11- x 7-inch baking dish with cooking spray. Prepare pasta according to package directions; drain.
- 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.
- 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.
