Creamy Tortellini with Spinach and Tomatoes

Creamy Tortellini with Spinach and Tomatoes



  • 1 19-ounce of Tortellini  Home made or frozen cheese tortellini

  • 1 cup milk

  • 5 ounces cream cheese, cubed

  • 1/4 cup plus 2 tablespoons grated parmesan cheese, divided

  • 1/4 teaspoon black pepper

  • 6 ounces baby spinach leaves

  • 1 cup quartered cherry tomatoes


1. Cook pasta Tortellini cooking times: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Signs of doneness are when the pasta floats to the surface of the water, and has an internal temperature of 165 degrees.

2. Meanwhile, heat milk and cream cheese in large skillet over medium heat until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup parmesan cheese and pepper. Taste for seasoning and adjust as needed. Add spinach; mix well.

3. Drain pasta. Add to spinach mixture; mix lightly. Stir in tomatoes and remaining parmesan cheese.

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