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Spinach Cheese Tortellini

By: Jamie Staggs

"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.'"

Rate/Review | Read Reviews (57)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (19 ounce) package frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1/2 cup butter
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 large tomato, diced
1 (8 ounce) package 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.