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."
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
Reviews
I have made this recipe over and over again. My family LOVES it. There are never leftovers!
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!
needs a little bit more flavor. A little more garlic or something.
No comment left