One-Pan Creamy Tomato Tortellini with Spinach

• 25 min total
• 20 min hands-on
• Serves 4
• 700 kcal
• 28 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 can crushed tomatoes (28 oz)
• 20 oz cheese tortellini, refrigerated
• ½ cup heavy cream
• 5 oz baby spinach
• ½ cup grated parmesan
• salt
• black pepper

Method

1. Heat the oil in a deep 12-inch skillet or wide pot over medium heat. Add the garlic and oregano and stir for 30–60 seconds, until fragrant.
2. Add the crushed tomatoes, 1 cup water and ½ tsp salt. Bring to a simmer and cook 5 minutes, stirring now and then.
3. Stir in the tortellini so they’re mostly covered by sauce. Cover and simmer gently 5–7 minutes, stirring once or twice, until tender (about 2 minutes longer than the package says for boiling). Add a splash of water if the sauce gets too thick.
4. Stir in the cream and spinach and cook 1–2 minutes, until the spinach wilts. Take the pan off the heat, stir in half the parmesan and season with salt and pepper.
5. Serve with the remaining parmesan.

More recipes like this

Grilled Cheese with Quick Tomato Soup25 min Stovetop Mac & Cheese20 min

Veggie Pad Thai with Tofu & PeanutsIn the Tablewise app

Sheet-Pan Margherita Pizza35 min Cottage Cheese Baked Ziti with Spinach45 min

Veggie Egg Fried RiceIn the Tablewise app