Comida Kraft
Recipe Box

Restaurant-Style Cheese Tortellini

Prep Time
20
min.
Total Time
20
min.
Servings

6 servings, 1-1/2 cups each

Top your favorite restaurant's cheese tortellini with our recipe! This Restaurant-Style Cheese Tortellini is easy and quick and features cream cheese.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook milk and cream cheese in large skillet on medium heat 5 min. or 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.

Serving Suggestion

Serve this delicious dish with a crisp, mixed green salad for a simple, yet sophisticated, meal.

Special Extra

For a change of pace, add 1/4 tsp. crushed red pepper and the zest of 1 lemon to sauce with the Parmesan and black pepper.

Special Extra

Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.

Servings

  • 6 servings, 1-1/2 cups each

Nutritional Information

Serving Size 6 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 390
Total fat 17g
Saturated fat 8g
Cholesterol 65mg
Sodium 610mg
Carbohydrate 42g
Dietary fiber 4g
Sugars 6g
Protein 19g
% Daily Value
Vitamin A 50 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have reviewed this recipe previously, but I want to add an additional review or override the... I have reviewed this recipe previously, but I want to add an additional review or override the original one. This is one fantastic dish, I just made it for the 3rd time. Next time I make it I want to try it with some Farfale, which is bowtie pasta, the spinach, no tomatoes, grilled sliced chicken instead. I am single, so I have to adjust the recipe as such. I use 1 pkg. of the pasta, 2/3 cup of milk, 4 oz. cream cheese, 3 Tbs. Parmesan cheese, salt, pepper, and garlic powder to taste. I really don't measure spices that much. Of course, the tomatoes and the spinach, the amounts halved on each. It has come out perfect each time I make it, very wonderful dish, one of the best ones I've made in awhile from an online recipe
Date published: 2010-04-18
Rated 4 out of 5 by from This was by far one of the better dinner recipes I have made from this site. This was by far one of the better dinner recipes I have made from this site. I used a whole box of cream cheese rather than just the 4 ounces. I also used some fresh parsley and basil along with some dried italian spices. I happened to have canned spinach on hand so I used that instead of fresh and it really didnt seem to make much of a difference. The pasta still seemed a little bland at first eating it right after it was done, but the next day after the spices, salt, and pepper set in it was great reheated!! I will be making this again!
Date published: 2006-09-05
Rated 4 out of 5 by from This recipe is great with a few modifications. This recipe is great with a few modifications. The first change I made, I sauted some garlic in EVOO then added some basil, sea salt, fresh ground pepper and the tomatos. I transfered this mixture to a bowl then added the milk and cream cheese using the same pan. Once the cheese mixture (following the recipe) was complete I added the pasta and then the tomato mixture. The dish turned out great with a LOT of flavor, which I feel the original recipe is lacking. Even my 4 year old eat it up and asked for a second helping.
Date published: 2011-02-19
Rated 5 out of 5 by from This was great! This was great! I made this last night for the first time and after reading the reviews I made a few changes. I added chicken and sliced mushrooms sauted in fresh garlic and olive oil, I used 8 oz of cream cheese and 1 1/2 cup of milk. I did not use spinach, as my family does not care for it, and I added fresh chopped basil. I was planning on left over for lunch, however, my 2 sons, my husband and my 22 year old newphew and myself, went back for seconds. This receip will be made again and again in our home.
Date published: 2008-12-01
Rated 5 out of 5 by from We've made this twice already and just love it! We've made this twice already and just love it! We added some ground red pepper for some kick, and don't mix the spinach with the sauce. Instead, we layer the elements - cold, crisp spinach on the bottom, then the pasta with sauce, with tomatoes on top. We're going to try it with some spicy bacon on top, too. This is so easy but does look so fancy - we highly recommend it!
Date published: 2008-12-31
Rated 5 out of 5 by from After reading other posted comments I made the following changes. After reading other posted comments I made the following changes. I doubled the ingredients for the sauce (even used light cream cheese), added sauted onions, garlic and mushrooms and used a slice of lemon peel, which I removed before serving. I also used the family size fresh tortellini. Everyone loved this dish and it was great as leftovers.
Date published: 2006-05-16
Rated 3 out of 5 by from It was good. It was good. I put chicken in it and it gave good flavor. The sauce was nice, the dish needed salt. Maybe I will experiment with different tortellini flavors to see which is best. I will try to make this again doing my own thing, family liked it, not a favorite. But I love pasta so I refuse to give up. It WAS filling and I'm glad I tried it...
Date published: 2006-06-10
Rated 4 out of 5 by from I really liked this easy, creamy, quick sauce. I really liked this easy, creamy, quick sauce. Elegant and rich in flavor! I broiled asparagus in the oven, and cut it into 1" pieces and used that instead of spinach. I think I too will use low fat cream cheese next time. I will probably also eliminate the lemon zest as it almost made it taste like lemon cheesecake after it was added.
Date published: 2006-05-03
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