Took this to the potluck and it was all the rage—recipe requests left and right!

1. Preheat your oven to 375 degrees F (190 degrees C).

2. Cook the tortellini according to the package instructions until just al dente, drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

4. Add the sliced mushrooms and cook until they are soft and their moisture has evaporated.

5. Sprinkle the flour over the mushrooms, stir well and cook for another minute.

6. Gradually add the milk and vegetable broth, whisking continuously until the mixture is smooth and begins to thicken.

7. Lower the heat and add the mozzarella, Parmesan, ricotta, and cream cheese to the skillet. Stir until the cheeses melt and blend into a creamy sauce. Season with salt and pepper.

8. Stir the cooked tortellini into the cheese and mushroom sauce.

9. Transfer the mixture to a greased baking dish.

10. In a small bowl, mix the breadcrumbs with melted butter and sprinkle evenly over the casserole.

11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

For those who enjoy a bit of a crunch, consider adding a layer of crushed crackers or fried onions on top of the breadcrumbs. If you have family members who are not mushroom fans, you can substitute them with either spinach or bell peppers to add some veggies into the dish. For a non-dairy version, use plant-based cheeses and milk.