Creamy Restaurant-Style Tortellini

By brandyc

Ingredients

• 2 pkg. (9 oz. each) refrigerated three-cheese tortellini, uncooked
• 1 cup milk
• 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
• 6 Tbsp. Grated Parmesan Cheese, divided
• 1/4 tsp. black pepper
• 1 pkg. (6 oz.) baby spinach leaves
• 1 cup quartered cherry tomatoes

Preparation

Step 1

COOK pasta as directed on package.

MEANWHILE, cook milk and cream cheese in large skillet on medium heat until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.

DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.