Just recently I was introduced to Kroger’s Whole Wheat Cheese Tortelloni. The pasta is filled with a blend of ricotta, parmesan, romano and fontina cheeses. I have been trying to add different combinations to the pasta to come up with a good mixture. 

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 cup cooked spinach with garlic
• 1 package (15 ounces) refrigerated marinara sauce
• 1 can (14-1/2 ounces) diced Italian tomatoes, undrained
• 1/2 pound sliced fresh mushrooms
• 1 cup (4 ounces) Feta cheese

Directions

• Cook tortellini according to package directions.
• In a large skillet stir in marinara sauce, tomatoes, spinach and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender.
• Drain tortellini; stir into skillet. Sprinkle with cheese. Remove from the heat; cover and let stand for 5 minutes or until cheese is melted. Yield: 6 servings.