A creamy sauce and cheesy topping for this baked pasta dish makes this the ultimate comfort food, perfect for any time of year.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable oil||60 mL||1/4 cup|
|Butter||30 mL||2 tbsp|
|Sliced button mushrooms||2 L||8 cups|
|Chopped white onions||500 mL||2 cups|
|Minced garlic||30 mL||2 tbsp|
|Chopped fresh thyme||30 mL||2 tbsp|
|Each salt and pepper||5 mL||1 tsp|
|Chicken broth||250 mL||1 cup|
Campbell’s® Signature Condensed Butternut Squash Soup, thawed
1/2 tub (905 g)
1/2 tub (2 lb)
|18% table cream||1 L||4 cups|
|Shredded cooked chicken||3 L||4 lb|
|Baby spinach||4 L||16 cups|
|Shredded mozzarella cheese||1 1/2 L||6 cups|
|Grated Parmesan cheese||500 mL||2 cups|
|Cheese-filled tortellini, blanched||6 lb|
|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.|
|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.|
|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.
Serve 1 cup (250 mL) prepared entrée.