Tortellini in a Creamy Tomato, Garlic & Spinach Sauce

Chop garlic, using at least a couple of teaspoons, set aside.

Measure out 10 ounces of cheese tortellini from a 20-ounce bag.

Heat 2 tablespoons of olive oil in a 12-inch ovenproof skillet over medium-high heat.

Add tortellini in one even layer, season with salt and pepper, and brown the bottom for 2-3 minutes without stirring.

Add 1/2 cup of water, cover, and cook for 5 minutes, then turn heat down to medium.

Remove tortellini onto a plate and set aside.

Mash 14.5 ounces of diced tomatoes in a bowl using a potato masher until chunky.

In the same skillet, add about 1 tablespoon of olive oil and turn to medium heat.

Add 1.5 tablespoons of garlic and sauté for about 1 minute until fragrant and light brown.

Add the mashed tomatoes to the skillet, along with 1/2 teaspoon of sugar, salt, pepper, and 1 teaspoon of Italian seasoning, and stir together.

Bring the mixture to a boil and then simmer for 5 minutes until thickened.

Add 2 ounces of cream cheese to the sauce and melt it in.

Add 3 ounces of fresh spinach in two batches, stirring until wilted, about 1 minute for each batch.

Return the cooked tortellini to the skillet and fold it into the sauce.

Sprinkle parmigiano reggiano cheese over the top without measuring.

Put the skillet under the broiler for a couple of minutes until the top is golden brown.

Equipment Needed

Spice Level:

Dietary

Allergens