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Spinach Cheese Tortellini Recipe

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In Greenbrier, Arkansas, Jamie Staggs whips up this creamy pasta dish for potlucks. "It's a hit at every gathering," she says. "I serve it from the slow cooker to keep it warm."

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Spinach Cheese Tortellini Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1/2 cup butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large tomato, diced
1 package (8 ounces) cream cheese, cubed
3/4 cup milk
3 tablespoons grated parmesan cheese
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper

Directions

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 378 calories, 27 g fat (16 g saturated fat), 77 mg cholesterol, 674 mg sodium, 24 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Spinach Cheese Tortellini in Quick Cooking May/June 2004, p59

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Spinach Cheese Tortellini

Spinach Cheese Tortellini

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Reviewed on Aug. 23, 2011 by manderpants

I have made this recipe over and over again. My family LOVES it. There are never leftovers!

Reviewed on Oct. 16, 2009 by mojen

We loved this recipe! Made these changes: Used a bag of baby spinach, which I steamed first. 1/2 large onion added with the mushrooms being sauteed. A dash of red chili flakes, gave it a little punch. So good!

Reviewed on May. 13, 2008 by jamawat526