In my quest to make your lives better, here is a recipe I recently made and enjoyed. I added zucchini, which I wouldn't do again, and I cooked the spinach when I added the beans to the pasta. I used canned tomatoes, because it's February and I live here. I think you could make the topping with pretty much any pasta. The original creators of this recipe are my mom's best friends over at Better Homes & Gardens (she already gets all their magazines, so in an effort to give them more money she got me and my sister subscriptions for Christmas).
9 oz. refrigerated cheese-filled spinach tortellini
15-oz. can cannellini (white kidney) beans, rinsed and drained
3/4 cup crumbled feta cheese
2 Tbsp. olive oil
1 large tomato, chopped
Ground black pepper
4 cups baby spinach
Cook tortellini according to package directions. Drain and return to pan.
Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.
Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.