Creamy Resteraunt Style Tortellini From Kraft

What You Need


2

pkg. (9 oz. each) refrigerated cheese tortellini

1

cup milk

4

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

6

Tbsp. KRAFT Grated Parmesan Cheese, divided

1/4

tsp. black pepper

1

pkg. (6 oz.) baby spinach leaves

1

cup quartered cherry tomatoes

Make It

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.

Kraft Kitchens Tips


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.