• In a medium-sized bowl combine the softened cream cheese and the pesto. If the sauce seems too thick you can thin it out with a tablespoon or two of water or chicken broth.
• Cook the tortellini in boiling water according to the package instructions.
• While the pasta is cooking, cut the baby spinach into thin ribbons and set aside.
• Drain the pasta and in a large bowl combine the drained tortellini, sun-dried tomatoes, and spinach. Pour the sauce over the pasta and toss all of the ingredients until they are well-coated with the sauce.
• Pour the pasta mixture into a 9x13 casserole dish. On top of the tortellini sprinkle the mozzarella and parmesan cheese.
• Bake at 350 degrees F for 15-20 minutes until the cheese is melted and serve.
• Store leftovers in an airtight container or cover with plastic wrap and store in the fridge for up to a week.

Freezer Meal Directions:

• Cook the tortellini in boiling water according to the package instructions.
• While the pasta is cooking, cut the baby spinach into thin ribbons and set aside.
• Drain the pasta and in a large bowl combine the drained tortellini, sun-dried tomatoes, and spinach. Pour the sauce over the pasta and toss all of the ingredients until they are well-coated with the sauce.
• Take a Gallon-sized freezer bag and write the baking directions on the outside of the bag along with the date. Pour the combined ingredients into a Gallon-sized freezer bag or a labeled container.
• In a separate quart-sized freezer bag pour in the two cheeses, label, and squeeze out any excess air before closing.
• Attach the two bags with a rubber band or a clip and freeze until you're ready to serve.
• Let the meal thaw in the fridge or on the counter.
• Pour the pasta mixture into a 9x13 casserole dish.
• Top with the mozzarella and parmesan cheese.
• Bake at 350 degrees F for 15-20 minutes until the cheese is melted and serve.