- 2 (9 ounce) packages refrigerated three-cheese tortellini, uncooked
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 cup milk
- 6 tablespoons KRAFT Grated Parmesan Cheese, divided
- 1/4 teaspoon black pepper
- 1 (6 ounce) bag baby spinach leaves
- 1 cup quartered cherry tomatoes
- Cook pasta as directed on package.
- Meanwhile, place cream cheese in large skillet. Add milk; cook on medium-low heat until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 4 Tbsp. (1/4 cup) Parmesan and pepper. Add spinach; mix well. Drain pasta. Add to spinach mixture; mix lightly.
- Sprinkle with tomatoes and remaining Parmesan.