Spinach Cheese Tortellini Recipe

Publisher Photo
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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Spinach Cheese Tortellini in Quick Cooking May/June 2004, p59

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.

Full-Bodied White Wine

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

Reviews for Spinach Cheese Tortellini

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 23, 2011

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

MY REVIEW
Reviewed Oct. 16, 2009

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!

MY REVIEW
Reviewed May. 13, 2008
MY REVIEW
Reviewed May. 13, 2008

needs a little bit more flavor. A little more garlic or something.

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