Reviewed: Apr. 27, 2012

Yummy Yummy!! I did make a few changes I used grape tomatoes sliced in half and instead of italian seasoning I used fresh parsley and omitted the mushrooms since i dídn't have any on hand. A quicker version of this recipe can be made using Philadelphia Cream Cheese Savory Garlic Cooking Creme instead of making the sauce from scratch with the milk, parmesan cheese, and cream cheese.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

Love this recipe! Started to only put 3/4 of called for cream cheese, just to lighten the sauce up a little and its still really good.

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Reviewer:

Tobis13

Reviewed: Jan. 2, 2012

This recipe is basically the same as http://allrecipes.com/recipe/creamy-spinach-tortellini/detail.aspx The only thing I did different was I made the sauce out of a jar of garlic alfredo sauce and 1/2 tub of "garlic cream cheese for baking", heated up in a saucepan. Added that sauce, along with spinach and sauteed mushroms to the cooked tortellini. Didn't use tomatoes or onion. Came out tasty

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Reviewer:

velocirapt0r

Cooking Level: Beginning

Reviewed: Nov. 24, 2011

love this dish next time I will leave out tortellini and just add shrimp

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Reviewer:

worldbeat

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Reviewed: Nov. 19, 2011

Fabulous! My 1 1/2 year old daughter even gobbled it up! We used fresh spinach, cut up tomatoes instead of cherry tomatoes, and used a little less butter because I didn't have a whole stick left. We will definitely be making this again!

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Reviewer:

erica_annie

Reviewed: Sep. 2, 2011

Very good. I cut the recipe in half. I used canned seasoned diced tomatoes . I also left out the butter and mushrooms.

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Reviewer:

cookallkinds

Cooking Level: Beginning

Home Town: Ashburnham, Massachusetts, USA

Reviewed: May 30, 2011

I thought this was great! And, as usual with pasta, the leftovers were even better! The changes I made were the following: I used fresh spinach instead of frozen; real garlic instead of garlic salt; I followed the advice of another reviewer partially and added half cream cheese and half pepperjack instead of all cream cheese; I didn't add tomato only because I didn't have one, but will be sure to have one next time. I'm sure this would be great made as the original recipe, but I had to work with what I had and it was a definite keeper, not to mention a repeater!

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Reviewer:

Green Witch

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: May 6, 2011

Awesome dish! The only major thing I changed was that I used a container of the new Philadelphia cooking cremes - I used the garlic flavor - and omitted the Italian seasoning. I also used a can of diced tomatoes with basil and garlic; and used dried minced garlic in place of the garlic salt, because I thought there was enough salt with the butter. Definitely not diet friendly as is....I'm sure you can tweak it to adjust to lower calories!

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Reviewer:

LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

Reviewed: Mar. 8, 2011

Good, but very thick. I will add more milk next time (didn't measure, so may not have added as much as detailed in the recipe) I did change a few things. I used fresh spinach leaves, diced red peppers and Philly italian season creme (new product) and omitted adding italian seasoning and tomotoes (do not like them). This is a nice recipe in it would allow you to mix in any fresh vegetables that are in season.

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Reviewer:

GoMoGo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Feb. 16, 2011

Wonderful Dish as is.. but I used to bags frozen tortellini, 10 oz mushroom pkg, 12 oz cream cheese, and instead of milk I used 1 C. Heavy cream.... less figure friendly but excellent.. Family loved it, will be making again and again

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