Tortellini and Spinach Bake

From: Miriachi

On Sep 15, 2009

Yummy! Based on what I had available I used 300g tortellini (cooked 10 min), 400g spinach (cooked til wilted), 4 tomatoes, 1.5 cups yogurt (for sour cream), 1 cup cream, mozzarella, no feta, skipped garlic this time. It made one 8x12 dish.

From: NurseJaney

On May 11, 2009

Not to say it wasn't totally enjoyable — but not quite "knock-your-socks-off" — the fate of most mixed pasta dishes. I changed the recipe to US and 1/2 — got some strange numbers. What I did was — 1/2 package 3-cheese tortellini, 1 can slightly drained petite diced tomatoes, 1 package frozen spinach leaves — thawed and squooze, 3-4 cloves minced garlic, about 4 ounces crumbled feta, 1 cup of smooth ricotta cheese (in place of the sour cream, about 10 ounces Half&Half (in place of misingle cream (?), and added about 8 ounces package chopped grilled chicken pieces — all well mixed. Topped with a handful of grated mozzeralla cheese. This was the result of some odds and ends in the frig. Description SO right — makes a ton ! Changed sizes of casserole X2 ! Was VERY tasty for my need-some-soothing-mix, served with 1/2 baguette, warmed in the oven, and some nice Sicilian red wine. Guess I significantly changed your recipe - but was good as a base, Thanks, for posting, Sylvie .

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.