Creamy Spinach and Tortellini

For Florentine flair, pair cheese tortellini with spinach, tomato and basil in a creamy sauce.

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Servings 4

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( 21 ) Ratings

21 Ratings

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3d07b05a-c2a3-4a05-aeff-e4a94807757a

Bake-Off® Contest 34, 1990

Jeanine Alfano

Montauk, New York

ingredients 11
Prep Time 25 min
Total Time 0 min

Ingredients

2: (9-oz.) pkg. refrigerated or 1 (19-oz.) pkg. frozen cheese-filled tortellini

2: tablespoons olive or vegetable oil

1/2: cup chopped onion

3: garlic cloves, minced

1: (9-oz.) pkg. Green Giant® frozen chopped spinach, thawed, undrained*

1: cup cubed seeded tomato

1/4: cup chopped fresh basil

1/2: teaspoon salt

1/2: teaspoon pepper

1: cup whipping cream

1/4: cup grated Parmesan or Romano cheese

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Directions

1 Cook tortellini to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook about 4 minutes or until tender and lightly browned, stirring occasionally. Add spinach, tomato, basil, salt and pepper; cook 5 minutes, stirring occasionally. Stir in whipping cream and cheese. Cook until mixture just comes to a boil.
3 Reduce heat to low; stir in cooked tortellini. Cook an additional 4 to 5 minutes or until thoroughly heated. If desired, serve with additional Parmesan cheese.