Description
You can whip up the sauce for this dish in the time it takes to cook the pasta, making it the perfect mid-week dinner.
Ingredients
Units
Scale
- 1 (19 oz / 540 g) package frozen cheese tortellini
- 1 tbsp (15 ml) olive oil
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 medium yellow onion, diced
- 1 (8 oz / 225 g) package sliced baby bella mushrooms
- 2 fully cooked Italian chicken sausage links (3 oz / 85 g each), sliced
- 1 can (14-1/2 oz / 410 g) fire roasted diced tomatoes with garlic, undrained
- 1 (8oz / 225 g) can tomato sauce
- 1 package (6 oz / 170 g) fresh baby spinach
- 4 oz (115 g) reduced-fat cream cheese
- 1/2 cup (120 ml) shaved parmesan cheese
Instructions
- Cook tortellini according to package directions.
- Meanwhile, in a large nonstick skillet coated with cooking spray, heat olive oil. Add in mushrooms and onion and cook 4-5 minutes until onion is golden and the mushrooms begin to brown. Season with salt and pepper. Stir in sliced sausage and cook over medium-high heat 4-5 minutes or until browned. Add tomatoes, tomato sauce, and spinach; cook and stir just until spinach is wilted. Stir in cream cheese until melted.
- Drain tortellini; add to sausage mixture. Toss to combine.
- Serve with parmesan cheese if desired.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420