Spinach Cheese Tortellini Recipe

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Spinach Cheese Tortellini Recipe

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5 3 3
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."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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.
Originally published as Spinach Cheese Tortellini in Quick Cooking May/June 2004, p59

Nutritional Facts

1 cup: 378 calories, 27g fat (16g saturated fat), 77mg cholesterol, 674mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 12g protein.

  • 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
  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

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Reviews forSpinach Cheese Tortellini

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manderpants User ID: 4829409 133181
Reviewed Aug. 23, 2011

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

MY REVIEW
mojen User ID: 2156208 137220
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
jamawat526 User ID: 2771237 92316
Reviewed May. 13, 2008

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

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