Creamy Spinach and Tortellini

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

By Pillsbury Kitchens

September 23, 2008

Bake-Off® Contest 34, 1990

Montauk, New York

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

tablespoons olive or vegetable oil

1/2

cup chopped onion

garlic cloves, minced

(9-oz.) pkg. frozen chopped spinach, thawed, undrained*

cup cubed seeded tomato

1/4

cup chopped fresh basil

1/2

teaspoon salt

1/2

teaspoon pepper

cup whipping cream

1/4

cup grated Parmesan or Romano cheese

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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.