Tortellini and Spinach Bake

From: Chef #326543

On Jul 19, 2008

This is a family favorite. Quick and delicious. We used fresh spinach.

From: Chef #840768

On Jun 3, 2008

Loved this recipe. I made the mistake of scaling down the recipe to 4 servings and reading the amounts in brackets (they didn't adjust to scale down). Also made a couple changes, cut down the sour cream 1/4 cup and used yogurt for cream (& cut down abit also). I find feta salty enough so I cut out salt and found the flavours just right. The only thing based on 4 servings was the tomatoes, I think more tomatoes would have been better. I fixed my copy for 4 servings and will try it again for sure!

From: dukeswalker

On Apr 9, 2005

Oh - This was awesome! I converted this to US and then did the following: used a "family size" pkg. of refrigerated 3 cheese totellini, used 2 14.5 oz. cans of chopped tomatoes, drained, (but next time I'll only drain one), used a 4 oz. pkg of crumbled feta cheese, a 16 oz. container of light sour cream, 1 1/8 cups of 1% milk (for the whipping cream), for the "cheese" I used grated parmesean - VERY GOOD!! **UPDATE** I had leftovers from the 1st batch and figured I would try and freeze it instead of pitching it...It froze FABULOUS - which is wonderful because this makes a TON!

From: Pumpkie

On Nov 7, 2004

I wanted to make this for company next week and decided because I had to switch the measurements to us I would make it ahead to avoid any problems. I had no problems, I loved the taste and so did my family. The only thing I would change is instead of pouring the sauce on top and leaving it there I would mix it in and then top the casserole with additonal grated cheese. With just putting the sauce on top and leaving it there it does not look very appetizing when it comes out. I used a 9x13 pan, anything smaller it would not fit. I was not sure what type of grated cheese to use so I went with freshly grated parmeasan. The blended tastes were wonderul and I can't wait to make this again next weekend for my company.