Instructions

• Preheat the oven to 400°F.
• Cook the 20 oz Three Cheese tortellini according to package instructions until al dente. Drain and set aside.
• While the tortellini cooks, cut the 8 oz cream cheese into pieces and place them in a large, ovenproof skillet. Add 1 1/2 cups chicken or vegetable stock.
• Heat the cream cheese and stock over medium heat, stirring frequently, until the cream cheese melts and the sauce is smooth and slightly thickened, about 10 minutes.
• Add the 6 cups loosely packed baby spinach to the skillet (in batches if needed) and stir until the spinach wilts, about 5 minutes.
• Add the cooked tortellini to the skillet and stir gently to coat the pasta evenly with the sauce. Sprinkle 1 cup Colby Jack or mozzarella cheese evenly over the top.
• Place the skillet in the preheated oven and bake until the shredded cheese melts and is bubbly, about 7–10 minutes. Remove from the oven and let sit 1–2 minutes before serving.