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Chicken and Spinach Baked Tortellini

Made With:

Soups

Signature Butternut Squash

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

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Total Time

70 min.

Serving & Size

1 cup (250ml)

A creamy sauce and cheesy topping for this baked pasta dish makes this the ultimate comfort food, perfect for any time of year.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable oil 1/4 cup 60  mL
Butter 2 tbsp 30  mL
Sliced button mushrooms 8 cups 2  L
Chopped white onions 2 cups 500  mL
Minced garlic 2 tbsp 30  mL
Chopped fresh thyme 2 tbsp 30  mL
Each salt and pepper 1 tsp 5  mL
1. Heat oil and butter in large stockpot set over medium-high heat; cook mushrooms for 13 to 15 minutes or until tender. Add onions, garlic, thyme, salt and pepper; cook for 3 to 5 minutes or until mushrooms are browned and most of the liquid has evaporated.
Ingredients Weight Measure
Weight Measure
Chicken broth 1 cup 250  mL
Campbell’s® Signature Condensed Butternut Squash Soup, thawed 1/2 tub (2 lb) 1  tub (905 g)
18% table cream 4 cups 1  L
Shredded cooked chicken 4 lb 3  L
Baby spinach 16 cups 4  L
2. Deglaze with broth; simmer for 8 to 10 minutes or until reduced by half. Stir in Campbell’s® Signature Condensed Butternut Squash soup (reconstituted with equal parts water) and cream; bring to simmer. Add chicken; cook for about 20 minutes or until sauce is reduced slightly. Add blanched tortellini to prepared sauce, and mix until well blended. Stir in spinach until wilted. Remove from heat and let cool completely.
Ingredients Weight Measure
Weight Measure
Shredded mozzarella cheese 6 cups 1  L
Grated Parmesan cheese 2 cups 500  mL
Cheese-filled tortellini, blanched 6 lb
3. In large bowl, combine mozzarella with Parmesan. Sprinkle cheese blend evenly on top of mixture.

4. Heat under broiler until mixture is bubbling and cheese is melted and golden.

Serving:
Serve 1 cup (250 mL) prepared entrée.

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