Description
A comforting and easy one-pan meal featuring cheese tortellini in a rich, creamy tomato sauce, perfect for busy weeknights or cozy dinners.
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- Fresh basil or extra Parmesan for garnish (optional)
Instructions
- Cook the tortellini according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes. Simmer for 5–7 minutes to blend the flavors.
- Reduce heat to low and stir in the heavy cream until the sauce is smooth and creamy.
- Add Parmesan cheese and stir until melted.
- If using spinach, stir it in and cook for 2–3 minutes until wilted.
- Add the cooked tortellini and gently toss to coat with the sauce and heat through.
- Garnish with fresh basil or extra Parmesan before serving.
Notes
- Use half-and-half or a milk and Greek yogurt blend for a lighter version.
- Add cooked sausage or chicken for extra protein.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of cream or milk.
- Customize with extra veggies like mushrooms or zucchini.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg
