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Tortellini bake with PHILADELPHIA topping

Tortellini bake with PHILADELPHIA topping
10 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 625g ham and cheese tortellini
  • 700g Italian tomato cooking sauce
  • ½ cup water
  • 80g baby spinach leaves
  • 250g PHILADELPHIA Block Light Cream Cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons finely grated parmesan

How to make it

  • 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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