This is a great, super easy, and super quick recipe. Great if you want something easy and quick after a long day at work, and don’t want to spend a lot of time trying to prep something. You’ll love it, and it’s super versatile as well. Next time we make it, we’re adding meat of some kind, maybe chicken, or even raviolis instead of cheese tortellini.
Easy Spinach and Cheese Tortellini
- 32 Oz Fire Roasted Crushed Tomatoes Two 8oz Cans
- 20 Oz Cheese Tortellini
- 3 Cups Baby Spinach
- 2 Oz Cream Cheese
- ½ Cup Milk
- 1 Cup Shredded Cheese
- 2 Tbps Olive Oil
- 1 Tbsp Balsamic Vinegar
- 2 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1 tsp Salt
- Boil the tortellini according to the package instructions, or personal preference. Then drain it.
- When the pasta is done and drained, add it to the skillet and let simmer for a few minutes. Dish onto plates, add cheese and parsley to the top and enjoy.