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."
Spinach Cheese Tortellini
Spinach Cheese Tortellini
Prep Time
15 min
Cook Time
15 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
- 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.
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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