Spinach Cheese Tortellini
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
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1 package (19 ounces) frozen cheese tortellini
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1/2 pound sliced fresh mushrooms
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1/2 cup butter
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 large tomato, diced
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1 package (8 ounces) cream cheese, cubed
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3/4 cup milk
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3 tablespoons grated parmesan cheese
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1 teaspoon garlic salt
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1 teaspoon Italian seasoning
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1/2 teaspoon pepper
Directions
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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.
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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.
Nutrition Facts
1 cup: 378 calories, 27g fat (16g saturated fat), 77mg cholesterol, 674mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 12g protein.
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