Creamy Restaurant Style Tortellini
![photo by Jennygal](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/26/78/71/picWH5KDn.jpg)
photo by Jennygal
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/avatars/21_medthumb_hor.gif)
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups
- Serves:
- 6
ingredients
- 2 (9 ounce) packages refrigerated 3-cheese tortellini
- 4 ounces cream cheese with garlic and herbs, cubed
- 1 cup milk
- 6 tablespoons grated parmesan cheese, divided
- 1⁄4 teaspoon black pepper
- 1 (6 ounce) bag baby spinach leaves
- 1 cup cherry tomatoes, quartered
directions
- Cook tortellini as directed on package.
- Meanwhile, place cream cheese in large skillet and cook on low until cream cheese is melted.
- Gradually whisk in milk.
- Stir in the pepper & 4 tbsp parmesan.
- Add spinach and stir to coat.
- Drain pasta and add to skillet. Mix lightly.
- Plate, sprinkle with tomatoes and remaining parmesan.
Questions & Replies
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Reviews
-
This was a great meal so I'm giving 5 stars BUT everyone at the table added salt so I've made a note to myself to add 1/2 tsp salt to the sauce. I loved the texture that the tomatoes added. Also I used 1/2 cup milk and 1/2 heavy cream to make the dish a little richer for company. I will make this again. Thanks Jennygal.
RECIPE SUBMITTED BY
I am the mother of two young boys ages 4 & 2 and an insurance broker. I am an avid reader, and I love to scrapbook my children. I like fast, easy to prepare meals. I have loved to bake for a long time and have
recently started to enjoy cooking. I have the largest sweet tooth known to man! Im also a really picky eater, so I have a hard time finding a balance between what I should cook for my family and what I will actually eat. I love this website, it has become an addiction!