(Edited on 1.05.10 to add a new photo)
This recipe has been a favorite of mine for a loooong time. It is smells so great when you are cooking the sauce, and it tastes amazing! I also love it because it is a very colorful dish (maybe not so evident from the pic, but it really is in person). My dad actually used to make this when I still lived at home and then I learned to make it when I moved out because I missed it a lot! Tonight I changed it up a little and used reduced-fat cream cheese to make it a little healthier, but I think the full-fat version is better. This also makes great leftovers – I always look forward to them.
1 cup mushrooms, chopped
½ cup chopped onion
1 garlic clove, minced
2 tbsp. margarine
10 oz. frozen chopped spinach, thawed and drained
8 oz. cream cheese
1 tomato, chopped
¼ cup milk
¼ cup parmesan cheese
1 t. Italian seasoning
salt and pepper, to taste
family size cheese-filled tortellini, cooked and drained
Heat margarine in a skillet. Add mushrooms, onion and garlic and sautee. Add all remaining ingredients except tortellini. Heat until all have melted together and are well blended. Cook until the mixture just begins to boil, stirring occasionally. Stir in tortellini.