Top your favorite restaurant's cheese tortellini with our recipe! This Restaurant-Style Cheese Tortellini is easy and quick and features cream cheese.
What You Need
Original recipe yields 6 servings
2 pkg. (9 oz. each) refrigerated cheese tortellini
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
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook milk and cream cheese in large skillet on medium heat 5 min. or 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.
Serve this delicious dish with a crisp, mixed green salad for a simple, yet sophisticated, meal.
For a change of pace, add 1/4 tsp. crushed red pepper and the zest of 1 lemon to sauce with the Parmesan and black pepper.
Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.