Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini Recipe – delicious, easy, weeknight dinner, made in 30 minutes! You’ll love the combination of flavors (garlic, sun-dried tomatoes, spinach, and basil) along with the super creamy Mozzarella cheese sauce!
Next time you see tortellini in your local grocery store, you know what recipe you can make – this creamy tortellini packed with veggies: sun-dried tomatoes, basil and spinach, and smothered in a creamy Mozzarella sauce!
If you’re looking for easy tortellini sauce recipes, this is one of the best pasta sauces you’ll ever try – restaurant quality!
Use fresh basil and fresh baby spinach leaves for best results – see the recipe below for details.
Enjoy your dinner!
This recipe takes only 30 minutes! You'll love the combination of flavors (garlic, sun-dried tomatoes, spinach, and basil) along with the super creamy Mozzarella cheese sauce coating the tortellini.
- 1/4 cup sun dried tomatoes in oil in a jar, drained from oil
- 1 tablespoon olive oil from sun-dried tomatoes
- 3 garlic cloves minced
- 3 ounces baby spinach
- 1 1/3 cups half and half
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/2 cup mozzarella cheese shredded
- 6 fresh basil leaves chopped
- 10 oz tortellini uncooked
- 1/4 cup Parmesan cheese shredded, to serve
Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt. Add chopped fresh basil.
Cook tortellini according to package instructions. Drain, rinse.
Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .
When serving, top with grated Parmesan cheese.