2 Tbs. Butter

4 Tbs. Cooking sherry

1 small onion, chopped

¾ cup sliced mushrooms

3-4 cloves garlic minced

2-8 ounce packages cream cheese

1-cup milk

1 Tbs. dried basil

1 tsp. oregano

1 tsp. sea salt (regular if you don’t have sea salt)

1 tsp. ground black pepper

2-10 ounce packages frozen spinach, defrosted and excess water squeezed out.

10 ounces of grape tomatoes, halved or 8 ounces of sun dried tomatoes drained (sun dried are best, so tasty)

1 cup grated Parmesan cheese

Cook tortellini according to package directions.

In a large skillet on medium heat, melt butter, add sherry and sauté onion, garlic and mushrooms 3-5 minutes.

Add cream cheese, milk, basil, oregano, salt, pepper and mix until blended.

Add spinach and mix well.

Add Parmesan cheese, tortellini and tomatoes. Toss until blended and serve!!!

This makes a pretty big batch and can be halved.