Description
Indulge in this comforting and creamy tortellini dish loaded with tender cheese-filled pasta, fresh spinach, and a luscious tomato cream sauce infused with garlic and herbs. Perfect for a quick weeknight dinner or a cozy meal, this recipe comes together easily and is sure to satisfy your cravings with every cheesy, flavorful bite.
Ingredients
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20 ounces refrigerated cheese tortellini
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2 tablespoons butter (salted or unsalted)
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3 tablespoons all-purpose flour
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3 cloves garlic, minced
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1 teaspoon onion powder
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1 ½ cups milk
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½ cup heavy whipping cream
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15-ounce can petite diced tomatoes (undrained)
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1 ½ cups baby spinach leaves, chopped
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¼ cup fresh basil leaves, chopped
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½ teaspoon dried oregano
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Salt and freshly ground black pepper, to taste
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½ cup freshly grated Parmesan cheese, plus more for serving
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Crushed red pepper flakes, for serving (optional)
Instructions
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Cook tortellini: Prepare tortellini according to package instructions. Drain and set aside.
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Make the roux: In a large skillet over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant.
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Add flour and seasonings: Sprinkle in the flour and onion powder. Stir continuously for about 1-2 minutes to cook out the raw flour taste.
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Add liquids: Slowly whisk in the milk and heavy cream, stirring constantly until the sauce thickens (about 3-5 minutes).
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Add tomatoes and herbs: Stir in the diced tomatoes (with juices), chopped spinach, basil, oregano, salt, and pepper. Cook until spinach wilts and sauce is heated through.
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Combine with tortellini: Add the cooked tortellini to the sauce and gently toss to coat.
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Add cheese: Stir in the Parmesan cheese until melted and creamy. Adjust seasoning to taste.
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Serve: Serve hot with extra Parmesan and crushed red pepper flakes if desired.
Notes
Use fresh or frozen spinach if baby spinach is not available; just thaw and drain frozen before adding.
Substitute milk with half-and-half for an even creamier sauce.
For a dairy-free version, use plant-based milk and cheese alternatives.
Leftovers store well in the fridge for up to 3 days; reheat gently to avoid breaking the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stove-Top
- Cuisine: Italian-American
Keywords: creamy tortellini, spinach pasta, easy dinner, creamy tomato pasta, cheesy tortellini