Your family might not even notice this is a Meat-Free Monday dish; it is so chock-full of goodness!
1 package (19 oz) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
2 tsp butter
2/3 cup milk
1 package (8 oz) cream cheese, cubed
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 tsp Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese
Cook tortellini according to package directions. In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in milk; heat through. Stir in the cream cheese until blended. Add spinach and Italian seaoning; heat through.
Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese.