Thaw and squeeze dry spinach. Cook tortellini according to package directions.
Saute mushrooms, garlic powder, onion powder, and pepper in 1/4 cup butter until tender. Remove and keep warm. In same skillet, combine milk and butter. Bring to gentle boil; stir in Velveeta. Cook and stir until smooth.
Drain tortellini; place in large bowl. Stir in mushroom mix and spinach. Add cheese sauce and toss to coat. Transfer to greased 3 qt baking dish; sprinkle with mozzarella.
Cover and bake at 350°F for 15 min. Uncover and bake 5-10 min longer.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.