Creamy Restaurant-Style Tortellini

• 2 pkg. (9 oz. each) refrigerated cheese tortellini
• 1 cup milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp. black pepper
• 1 pkg. (6 oz.) baby spinach leaves
• 1 cup quartered cherry tomatoes

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook milk and cream cheese in large skillet on medium heat 5 min.
3. or until cream cheese is melted and mixture is well blended, stirring occasionally.
4. Stir in 1/4 cup (4 Tbsp.)
5. Parmesan and pepper.
6. Add spinach; mix well.
7. Drain pasta.
8. Add to spinach mixture; mix lightly.
9. Top with tomatoes and remaining Parmesan.

milk, philadelphia cream cheese, parmesan cheese, black pepper, baby spinach leaves, quartered cherry tomatoes

Taken from www.kraftrecipes.com/recipes/creamy-restaurant-style-tortellini-90967.aspx (may not work)