Recipe of the Month – April 2014

Creamy Tortellini – Serves 4

  • 2 pkg. (9 oz. each) refrigerated three-cheese tortellini, uncooked (Substitute with dried tortellini)
  • 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
  • 1 cup milk
  • 6 Tbs. grated parmesan cheese, divided
  • 1/4 tsp. ground black pepper
  • 1 pkg. (6 oz.) baby spinach leaves
  • 1 cup quartered cherry tomatoes
    Cook tortellini as directed.
  1. Place cream cheese in large skillet (or large pot).
  2. Add milk; cook on medium-low heat until cream cheese is melted and mixture is well blended, stirring occasionally.
  3. Stir in 4 Tbs. (1/4 cup) parmesan cheese and pepper. Add spinach; mix well.
  4. Drain pasta. Add to spinach mixture, mix lightly.
  5. Sprinkle with tomatoes and parmesan cheese.

Substitute Chives & Onion Cream Cheese Spread for the regular cream cheese for a different taste.


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