Cheese Tortellini in Creamy Marinara
A delightful dish combining creamy sauce and cheese-filled pasta, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 20 ounces cheese tortellini (refrigerated or fresh)
- 28 ounces crushed tomatoes 1 can
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons olive oil
- 2 cups baby spinach
- 1/2 cup ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Set a large skillet over medium heat and warm the olive oil.
- Sauté the chopped onion for 3–4 minutes until translucent, then add the garlic and cook for 1 more minute.
- Stir in the crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
- Add the tortellini and stir to coat in the sauce. Cook for 4–6 minutes until heated through.
- Turn off the heat and gently stir in the heavy cream.
- Fold in the spinach and cook until just wilted.
- Dollop with ricotta cheese and serve hot, garnished with herbs or more cheese.
Notes
Serve with garlic bread and a fresh garden salad for a complete meal. For more kick, consider crushed red pepper flakes on the side. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.