Tortellini Primavera

1 cup sliced mushrooms
½ cup chopped onion
1 garlic, minced
2 tbsp. margarine
1 10oz. pkg Birds Eye® Chopped Spinach, thawed, well drained
1 8oz. container Philadelphia Brand® Soft Cream Cheese
1 medium tomato, chopped
¼ cup milk
¼ cup Kraft® 100 Grated Parmesan Cheese
1 tsp. Italian seasoning
¼ tsp. salt
9oz to 10oz. fresh or frozen cheese-filled tortellini, cooked and drained

Cook and stir mushrooms, onion and garlic in margarine in large skillet. Add
all remaining ingredients except tortellini; mix well. Cook until mixture
just begins to boil, stirring occasionally. Stir in tortellini; cook until
thoroughly heated.

Makes 4 servings