While I was in Maui, my Hawaiian family brought me every kind of fruit bread imaginable. All of them made me fall in love, and now that summer has arrived, I’ve made the decision to try this bread recipe. My first effort at mango-banana bread is presented here.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 tablespoons butter
- 1 small onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (8 ounce) package cream cheese, cut into cubes
- 1 (6 ounce) package fresh mushrooms, sliced
- ½ cup grated Parmesan cheese
- ½ cup milk
- 1 pint cherry tomatoes, halved
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
- While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
- Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.
Reviews
Okay, but not a keeper in my world.
Great recipe, and so many possibilities! I will use Neufchatel cheese next time. My husband and I loved this recipe although it was very rich. I only had about 1/2 package of Tortellini so I bulked up other ingredients. Used fresh spinach. I also added: 1 c. canned diced tomatoes with chilles, drained lots of mushrooms shrimp – 3 c. or so 6 halved (or thirds) garlic cloves 1/2 red pepper This is an amazing recipe but I will reduce the neufchatel to 4 oz and low fat milk.
My husband and I enjoyed this recipe a lot! I didn’t have mushrooms but it was still great without them. I used half and half because I was out of milk and it worked wonderfully. Added 4 slices of crumbled up crispy bacon which added a nice flavor and probably a lot of calories! Will definitely make this again.
This was delish! I doubled the tortellini, which I probably wouldn’t do again. I would also cut down on the spinach (and I love spinach), it was a little over-powering…IMO. We added 2 cloves of garlic and smoked sausage. Will make this again!
I liked this recipe a lot. After reading reviews, I made some changes to the original. 1. Exchanged neufchatel cheese for cream cheese. 2. Exchanged cherry tomatoes for a drained can of diced tomatoes with habanero peppers (my family likes spice). 3. 9 ounces of baby bellas for the mushrooms, sliced After that, I just followed the recipe. The habanero peppers gave it a nice spice couched in with the super creamy sauce. At just over 500 calories per serving, it’s nice to eat something so creamy. It warmed up nicely too.
Good, but needed something more- garlic or bacon or some kind of seasonings. For my taste it was kind of bland. Will probably try again with additional ingredients to make it more flavorful.
I made the recipe to the tee and it was delicious.
This was delicious! I loved dipping my breadsticks in the sauce-I almost wish I had added a touch of white wine. Hmm, maybe next time.
I love tortellini and I like to try new recipes so this one caught my eye. It was very tasty and my husband gave it a thumbs up. I adjusted proportions to suit our taste. I did 16 oz tortellini, 12 oz cream cheese, 1 3/4 c milk, 1 c Parmesan cheese, 1 onion, 3 garlic cloves, 2 tomatoes chopped, 1 (10 oz) package of spinach, 2 c chicken (cooked and cubed). This is a keeper!
I loved this recipe, but with some of my own ingredients added in. I used 2 packs of tortellini, 1 8ox container garden veggie cream cheese, 1 15oz container ricotta cheese, 1/2 cup milk, minced garlic, onion powder, basil, italian seasoning, and 1/2 pack of spinach.
I have cut back on the cream cheese and added some frozen peas… Yum… I will be making this recipe again. Thank you for sharing.
Really good! Perfect amount of creaminess. I added extra spinach because I really love spinach and it was awesome! Would definitely make again.
Following the directions exactly I ended up having to add more than an additional cup of milk just to un-stick everything from the glob it formed in my pan. Having said that, it didn’t taste bad but hubby was so ambivalent about it I probably won’t make it again.
Changed milk to heavy cream (1 full cup), added 2 diced (cooked in chicken broth) chicken breasts , tbsp garlic, tsp Italian seasoning, salt and pepper, grape tomatoes diced instead of cherry tomatoes
Tasted good but super rich. Next time I’d use 1/4 the amount of spinage.
This recipe was a hit at my house tonight, even made it into my 20 somethings lunch box for tomorrow:)
I used 2 cans of Italian style diced tomatoes instead of cherry!
So good my first try at Alfredo sauce. I added garlic and it was ready!
Great recipe..really loved it.
A few changes, bc I never just follow directions ;-)… added feta and spinach chicken sausage and garlic, eliminated the mushrooms and butter, used about 4 tbsp of low fat cream cheese and 1/2 a cup on milk. Also used fresh spinach instead of frozen. It was awesome, easy and the kids gobbled it up :-))
Okay recipe but next time I will add a few more spices, it was a little on the bland side for my family.