3 (9 oz.) pkgs. frozen creamed spinach
2 (9 oz.) pkgs. meat tortellini
1/2 c. milk
1 med. tomato coarsely chopped
1/2 tsp. dried basil
1/2 c. grated Parmesan cheese

Prepare creamed spinach as label directs. Prepare tortellini as label directs; drain.

Preheat oven to 350 degrees. In bowl, mix creamed spinach with milk. Spoon half of creamed spinach mixture into shallow 2 1/2 quart casserole or 9x9 inch baking dish; top with half of the tortellini and chopped tomato. Repeat layering with remaining creamed spinach mixture, tortellini and tomato; then sprinkle with basil.

Cover casserole with lid or foil; bake 40 to 45 minutes or until mixture is heated through. Serve with grated Parmesan cheese. Serves 6.