Cheese tortellini, tomatoes, mushrooms, and spinach are tossed in a rich, creamy sauce in this family-favorite pasta dish.
Ingredients
- refrigerated cheese tortellini: 1 pack (9 ounce pack)
- butter: 2 Tbsp
- onion: 1 piece (chopped)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- cream cheese: 1 pack (8 ounce pack, cut into cubes)
- mushrooms: 1 pack (6 ounce pack, sliced, fresh)
- Parmesan cheese: 0.5 cup (grated)
- milk: 0.5 cup
- pint cherry tomatoes: 1 piece (halved)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
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While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
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Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.
