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READY IN 20 mins

Tortellini Italiano

Read Reviews (2)

"Dinner's on the table in no time with prepared cheese tortellini served in a creamy, Italian-seasoned sauce with red bell peppers and peas." — PHILADELPHIA Cooking Creme

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 (16 ounce) package frozen cheese tortellini
1 cup red bell pepper, chopped

1 cup frozen peas
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme

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Directions

Cook pasta as directed on package.
Meanwhile, cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 4 to 5 min. or until peppers are crisp-tender and peas are heated through. Add cooking creme; cook and stir 2 min.
Drain pasta. Add to skillet; stir.

Kitchen-Friendly View

PREP 5 mins
READY IN 20 mins

Footnotes

Serving Suggestion: Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute: Prepare using frozen meat-filled ravioli.
Note: Refrigerate any leftovers. Stir in a little milk before reheating the next day.
Nutrition Information Per Serving: 520 calories, 19g total fat, 11g saturated fat, 85mg cholesterol, 1060mg sodium, 65g carbohydrate, 5g dietary fiber, 10g sugars, 22g protein, 60%DV vitamin A, 45%DV vitamin C, 30%DV calcium, 15%DV iron.

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This was a great weekday recipe where I need to make meal prep time as short as possible. The cheese sauce doesn't go very far making it less "sauce-y" than I would like, so it needs half and half or cream to add to the sauce, it could also use chopped onions. Make sure you taste the cooking creme before you make additions of spices or even salt because it really can stand alone.

—shorthairdgurl

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Oct 22, 2012

This recipe was pretty good. It was fast, easy, and the cooking creme was tasty with a lot of flavor. I think next time I'll swap the peas for mushrooms or zucchini since peas aren't my favorite and there was more peas than anything else on my plate.

—MariaElaina87

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3 Ratings