Tortelini in Creamy Rose Sauce From Kraft

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What You Need


1

Tbsp. olive oil

1

onion, chopped

1

clove garlic, minced

1-1/2

cups fat-free reduced-sodium chicken broth

1

cup spaghetti sauce

1

pkg. (9 oz.) refrigerated cheese tortellini

1/2

cup PHILADELPHIA Original Cooking Creme

4

cups loosely packed baby spinach leaves

1/4

cup KRAFT Grated Parmesan Cheese

Make It

HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil.

ADD pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally.

STIR in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.