Baked Tortellini Florentine

Baked Tortellini Florentine

1 (9 oz) package refrigerated three cheese tortellini
1/4 c. cup light mayonnaise
1/4 c. Parmesan ranch dressing
1/2 (10 oz) box frozen chopped spinach, thawed and well-drained
1 c. coarsely chopped mushrooms
1 tbsp diced pimientos
2 tbsp breadcrumbs
2 tbsp shredded Parmesan cheese

Prepare tortellini according to package directions. Drain well. Return to pot. Stir in mayonnaise, Parmesan ranch dressing, spinach, mushrooms and pimientos. Transfer to a lightly greased 2-quart casserole dish.
Toss together breadcrumbs and Parmesan cheese. Sprinkle on top of tortellini mixture. Bake at 350 degrees for 16 to 18 minutes or until golden brown.