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Spinach Cheese Tortellini Recipe

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. YIELD: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

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.

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.

Reviews for Spinach Cheese Tortellini

Sort By :
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

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

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Wine Pairings

Full-Bodied White Wine

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