Tortellini Toss

Tortellini Toss

1 18 3/4-ounce jar Ragú Pasta Toss Sauce ? Herbs and Olive Oil with Tomatoes and Garlic
1/3 cup white wine
1/2 cup light cream
1 15-ounce package frozen cheese tortellini – cooked and drained
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley

In a medium saucepan, heat sauce and wine over low heat until heated through, stirring occasionally. Add cream; cook until heated through. Spoon sauce over hot tortellini; sprinkle with cheese and parsley. Toss to coat well.