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1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1-1/2 cups 25%-less-sodium chicken broth
1 cup Classico di Napoli Tomato & Basil Pasta Sauce
1/2 cup water
1 pkg. (350 g) refrigerated cheese tortellini
1/2 cup Philadelphia Cream Cheese Product
4 cups loosely packed baby spinach leaves
1/2 cup Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth, pasta sauce and water. Bring to boil.
Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese product; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender; stirring occasionally.
Stir in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.
Kraft Kitchen Tips!
Serve with hot steamed fresh green beans, or a mixed green salad tossed with your favourite Kraft Dressing.
Prepare using vegetable broth.
Prepare using beef tortellini.
Calories From Fat
% Daily Value
Total fat 21 g
Saturated fat 10 g
Cholesterol 65 mg
Sodium 1170 mg
Total carbohydrate 54 g
Dietary fibre 6 g
Sugars 9 g
Protein 23 g
Makes 4 servings, 1-1/4 cups (300 mL) 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.