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Chicken and Spinach Baked Tortellini

Made With:


Signature Butternut Squash

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

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Use turkey instead of chicken, and add sage to the mushrooms for a fall-inspired version of this baked pasta.


Total Time

75 min.

Serving & Size

Creamy sauce and a cheesy topping for this cheese-filled baked pasta dish makes this the ultimate comfort food, perfect for any time of year.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
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Total Carbohydrate mg
Dietary Fiber g
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Vitamin A %
Vitamin C %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
canola oil 1/4 cup 60  mL
butter 2 tbsp 30  mL
sliced mixed mushrooms (such as button, cremini, oyster and shiitake) 8 cups L
chopped white onion 2 cups 500  mL
minced garlic 2 tbsp 30  mL
chopped fresh thyme 2 tbsp 30  mL
salt and pepper, each 1 tsp mL
1. Set oven to broil. Heat oil and butter in large stock pot set over medium-high heat; cook mushrooms for 13 to 15 minutes or until tender. Add onion, 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
dry white wine 1 cup 250  mL
Campbell’s® Signature Condensed Butternut Squash Soup 1 tub (4 lb) tub (1.81 kg)
water 4 cups L
18% table cream 4 cups L
cooked shredded chicken 4 lb L
baby spinach 16 cups L
shredded mozzarella cheese 4 cups L
shredded Asiago cheese 3 cups 750  mL
grated Parmesan cheese 1 cups 250  mL
2. Deglaze with wine; simmer for 8 to 10 minutes or until reduced by half. Stir in soup, water and cream; bring to simmer. Add chicken; cook for about 20 minutes or until sauce is reduced slightly. Stir in spinach until wilted. Remove from heat and let cool completely. Refrigerate for up to 3 days. In large bowl, combine all three cheeses.
Ingredients Weight Measure
Weight Measure
cheese-filled tortellini, cooked 6 lb
Heat 1 cup (250 mL) sauce until bubbling; toss with 6 oz (175 g) tortellini. Spread into heatproof shallow dish. Sprinkle with 1/2 cup (125 mL) cheese blend. Broil for about 2 minutes or until melted and golden.


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