This is another find from Cooking What I Pin. I love that Jill is making a lot of the recipes floating around on Pinterest. This recipe caught my eye. I had some leftover spaghetti sauce and decided to give it a try. It was wonderful and super easy. The hardest part about this recipe is boiling the tortellini. I used cheese tortellini, but you could use any flavor of tortellini you like. The sauce was really nice and creamy from the addition of some cream cheese. I may try some of the Philidelphia cooking cream in it next time. We both really loved this quick pasta dish. It is also great reheated for lunch.
- 2 (9-oz) packages refrigerated cheese tortellini (I used Buitoni)
- 1 (26 oz) jar spaghetti sauce
- 4 ounce cream cheese, softened
- ⅓ cup milk
- 1 cup grated parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Preheat oven to 350.
Cook the tortellini per package instructions. Drain.
In a large bowl, stir together spaghetti sauce, cream cheese, milk, ½ cup parmesan cheese. Stir in cooked tortellini.
Pour into greased 9×13 dish. Sprinkle the mixture with the mozzarella cheese and the remaining parmesan cheese. Bake for 20-25 minutes, until the cheese is melted and beginning to brown.