Time
25 min
Serving
8 persons
Calories
292
An old boyfriend's mother used to cook this tomato and spinach tortellini for me whenever I ate over. I love the cheese tortellini coated in a creamy tomato and spinach sauce!
Ingredients
- cheese tortellini: 1 pack (16 ounce pack)
- tomatoes with garlic and onion: 1 can (14.5 ounce can, diced)
- fresh spinach: 1 cup (chopped)
- ½ teaspoons dried basil: 1 piece
- garlic: 1 tsp (minced)
- salt: 0.5 tsp
- pepper: 0.25 tsp
- milk: 0.75 cup
- heavy cream: 0.75 cup
- all-purpose flour: 2 Tbsp
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook until tender, about 10 minutes.
-
Meanwhile, combine tomatoes, spinach, basil, garlic, salt, and pepper in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
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Whisk milk, cream, and flour together in a medium bowl. Add to the saucepan along with Parmesan; stir together. Cook until sauce is heated through, 3 to 5 minutes. Reduce the heat to low and simmer until thick, about 2 minutes.
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Drain tortellini, but do not rinse. Gently add to the saucepan and stir to coat with sauce. Melissa Goff
