Do you usually only dine on tortellini when you go out to dinner? Turn your own kitchen into an Italian restaurant with this Creamy Restaurant-Style Tortellini. Serve this colorful dish with a crisp, mixed green salad for a simple, yet sophisticated, dining experience.
Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings, 1-1/2 cups each
Nutritional Information
Ingredients
2 pkg. (9 oz. each) refrigerated three-cheese tortellini, uncooked
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. black pepper
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered cherry tomatoes
Instructions
COOK pasta as directed on package.
MEANWHILE, cook milk and cream cheese in large skillet on medium heat until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.
DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.
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