Creamy Tortellini Carbonara

Creamy Tortellini Carbonara

13 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    20 m
Recipe by  Philadelphia Cream Cheese

“Creamy and quick--a new weeknight classic.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

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Directions

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, cook cream cheese spread and milk in large skillet 3 to 5 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Add ham and peas; cook and stir 3 to 5 min. or until heated through.
  3. Drain pasta. Add to sauce; mix lightly. Top with cheese.

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Reviews (13)

Rate This Recipe
rosabela
36

rosabela

Here are the US measurements for this recipe for those who would like to try it: 1 lb (454 g) refrigerated tortellini, 8 oz pkg (250 g) Philadelphia cream cheese, 6 oz (175 g) ham ... the rest stays the same. Hope this helps! Good luck!

Lindsey
12

Lindsey

Pretty good! I did however, use the new Philly Cooking Creme (Italian Cheese and Herb), because I couldn't find the herb & garlic cc. Also subbed crumbled bacon for ham and halved the peas. I used a 20oz package of tortellini and it was the perfect amount of sauce. There are a lot of possibilities with this recipe!

MrsBecky
11

MrsBecky

Half the garlic and herb cream cheese recipie from this sit works well with this, just cut back on the garlic as one clove is a little overwhelming

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 583 cal
  • 29%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 67.4 g
  • 22%
  • Protein
  • 32.2 g
  • 64%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 1361 mg
  • 54%

Based on a 2,000 calorie diet

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