Spinach Cheese Tortellini |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 package (19 ounces) frozen cheese tortellini |
1/2 pound sliced fresh mushrooms |
1/2 cup butter |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 large tomato, diced |
1 package (8 ounces) 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:
1. 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.
2. 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. Yield: 8 servings.
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