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Creamy Tomato Tortellini
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Creamy Tomato Tortellini

20 Min(s)
20 Min(s) Prep
The broccoli and tortellini start out frozen, and the tomatoes come from a can—but it all comes together deliciously in this awesome 20-minute pasta dish.
What You Need
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4 servings
Original recipe yields 4 servings
1 pkg. (9 oz.) refrigerated cheese tortellini, uncooked
2 cups frozen broccoli florets
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 tsp. dried Italian seasoning
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
2
Meanwhile, cook tomatoes in large skillet on medium heat 5 min. Add cream cheese and seasoning; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
3
Drain pasta mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
Serving Suggestion
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Tip 3
Substitute
Prepare using frozen cheese tortellini.
Tip 4
Substitute
Substitute your favorite frozen vegetable blend for the broccoli.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 990mg
43%
Total Carbohydrates 37g
13%
Dietary Fibers 3g
11%
Sugars 7g
14%
Protein 15g
30%
Vitamin A
25%
Vitamin C
45%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 1-1/4 cups each
* 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.
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