I got this from the Philadelphia Cream Cheese recipe book. One of our favorites. It's fancy without being too difficult. Makes about 4 servings.
1 C. sliced mushrooms
1/2 C. chopped onion
1 garlic clove, minced
2 Tbsp. butter
1 10 oz. package chopped spinach, thawed and very well drained
1 8 oz. container cream cheese, softened
1 medium tomato, chopped (I use 2 Roma)
1/4 C. milk
1/4 C. Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
8 - 9 oz. fresh or frozen tortellini, cooked and drained
Cook tortellini according to directions.
Saute the mushrooms, onion, and garlic in the butter in a large skillet. Add all remaining ingridients except the tortellini. Mix well and cook until it just begins to boil, stirring occasionally.
Stir in tortellini; cook until heated through.