Prep 10minute(s)
Ready In 20minute(s)
Serves 4
Ingredients
- 625g ham and cheese tortellini
- 700g Italian tomato cooking sauce
- Half a cup water
- 80g baby spinach leaves
- 250g PHILADELPHIA Block Light Cream Cheese
- 2 Tbsp pine nuts
- 2 Tbsp finely grated parmesan
Instructions
- Preheat oven to 200°C. Combine tortellini, tomato sauce, water and spinach leaves in a large bowl. Spoon mixture into 4 x 1 and a half cup-capacity baking dishes. Tear PHILLY into medium-sized pieces. Arrange over the top of bakes. Sprinkle with pine nuts and parmesan. Bake for 15-20 minutes or until pasta is hot and topping is golden. Serve immediately.
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