Preheat the oven to 375°F.
Place the cheese round in the center of a 9x13” casserole dish.
Add in the tortellini so that it surrounds the cheese in the center and lays on the bottom of the dish.
Add the spinach, mushrooms, drizzle of olive oil, salt, pepper, and red pepper flakes.
Pour the chicken broth and white wine over the entire dish, focusing on pouring it over the pasta as much as possible.
Cover tightly (I used aluminum foil), then bake tor 40 minutes.
Remove the cover and stir until creamy and well combined.
Top the entire casserole with grated parmesan, then place back in the oven and bake uncovered for another 5 minutes.
Let cool for about 10 minutes and enjoy!
