Creamy Restaurant-Style Tortellini


  • 2 pkg (9 oz each) refrigerated three-cheese tortellini, uncooked
  • 1 cup milk
  • 4 oz PHILADELPHIA Cream Cheese, cubed
  • 6 tbsp KRAFT Grated Parmesan Cheese, divided
  • 1/4 tsp black pepper
  • 1 pkg (6 oz) baby spinach leaves
  • 1 cup cherry tomatoes, quartered


  1. Cook pasta as directed on package.
  2. Meanwhile, cook milk and cream cheese in large skillet on medium heat until cream cheese is melted and mixture is well blended, stirring occasionally.
  3. Stir in 1/4 cup Parmesan and pepper.
  4. Add spinach and mix well.
  5. Drain pasta and add to spinach mixture and mix lightly.
  6. Top with tomatoes and remaining Parmesan.

Courtesy of KRAFT Foods


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