Dutch Oven Spinach and Tortellini Bake
We LOVE using our dutch oven! The other day we went to a birthday party for a friend (sans bebe) and we were in charge of a main course. I had been wanting to try another pasta dish in the dutch oven when I came across this recipe. This is a delicious, hearty dish that feeds about 8-12 people with some leftovers. We complemented this dish with fresh bread and dipping sauce of olive oil, balsamic vinegar and roasted garlic. We also had salad, cheese and cracker appetizers and wine spritzers. It was awesome!!! It definitely felt like gourmet beach living. The sunset topped off the evening, it was epic! Hope you enjoy this recipe!
30 ounces cooked cheese tortellini (or a combination of cheese and pesto)
1 pound sliced mushrooms
1 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon fresh pepper
1/2 cup butter divided
12 ounces evaporated milk
3/4 pound brick cheese, cubed (I used an irish cheddar from Trader Joe’s)
30 ounces frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
12 inch dutch oven
- Fire up your briquettes with enough to get the oven to 350 temperature (25 briquettes).
- Saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender.
- Combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Stir in mushroom mixture, spinach and tortellini.
- Sprinkle with mozzarella cheese. Cover and bake 15-30 minutes or until cheese is starting to brown (change briquettes to 17 on top of lid and 8 underneath dutch oven.)
I’m all about doing prep work at home. This makes the camping/beach-going experience easier.
The following prep work that can be done at home prior to cooking:
Cube brick cheese
Thaw and drain spinach
I usually keep everything in separate Tupperware or plastic bags until it’s time to make the meal.
Thanks for stopping by!!!