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Spinach Cheese Tortellini

Spinach Cheese Tortellini
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."
8 ServingsPrep/Total Time: 30 min.

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.
Nutrition Facts: 1 serving (1 cup) equals 378 calories,
© Taste of Home 2013

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Spinach Cheese Tortellini (continued)

Nutrition Facts: 27 g fat (16 g saturated fat), 77 mg cholesterol, 674 mg sodium, 24 g carbohydrate, 3 g fiber, 12 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013