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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!
Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini
Ingredients
- ¼ 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 ⅓ cups half and half
- ¼ teaspoon salt
- ⅛ teaspoon paprika
- ½ cup mozzarella cheese shredded
- 6 fresh basil leaves chopped
- 10 oz tortellini uncooked
- ¼ cup Parmesan cheese shredded, to serve
Instructions
- 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, ¼ 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 (¼ teaspoon salt that you already added in a previous step should be perfect) .
- When serving, top with grated Parmesan cheese.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
If you like tortellini, take a look at these tortellini recipes:
1. Creamy Chicken, Asparagus, and Bacon Tortellini
2. Pesto Chicken, Tortellini, and Veggies
3. Creamy Mozzarella, Sausage, Spinach, and Tomato Tortellini
4. Creamy Asiago Cheese Garlic Tortellini
5. Creamy Butternut Squash and Spinach Tortellini
Hi, I just made this and I was disappointed that the sauce turned out much thinner than I imagined. Is it supposed to be thin or thick?
It's supposed to be very creamy, on the thick side. Maybe, you didn't stir long enough to let all the cheese melt with the liquid? Sounds like you might just have mixed in the cheese and it hadn't melted enough to form thick, creamy texture.
Would this work with dried tortellini?
I used uncooked, refrigerated cheese tortellini in a bag, Buitoni brand. It will work with dried tortellini, too, just cook the tortellini according to the package instructions and then add COOKED tortellini to the sauce.
What kind of tortellini? Is it frozen or the one in the bag uncooked with the other pasta?
I used uncooked, refrigerated cheese tortellini in a bag, Buitoni brand.
Any other pasta you would recommend with this dish other than tortellini?
Any short pasta works great here, such as penne. Also, ravioli would be great, too.
Great quick delicous meal gave recipe to friends they loved it
Thank you, Dawn, happy to hear that! 🙂
I've made this twice now and it's absolutely delicious. The trick is simmer at bare minimum 10 minutes, to let all the flavors combine. Keep on medium heat for 5 of those minutes (to help thicken), then turn down to simmer for the last 5.
Great tips, Melissa, thank you! The bottom line is that both the pan and the sauce should be really well heated through but once both are hot, the heat should be reduced to simmer and kept at low or medium boil simmer until the cheese has melted to the desired consistency.
Hey Julia, I can't wait to try this tonight... going to pick up ingredients and just wondering which kind of tortillini you recommend (cheese or spinach filled)? Thanks so much for sharing your recipes with us!
Thank you, Lin, for stopping by! I used cheese filled tortellini.
This was so good! I seriously wouldn't change anything in the recipe. It was flavorful and absolutely delicious! 🙂
Kim, so glad you liked it! 🙂
Great textures, wonderful flavor! Yum! I added fresh mushrooms. Will make again and would make it for company. A colorful dish as well!
Thank you, Valerie! I am so glad you liked this recipe! Yes, it's quite colorful which makes for a nice presentation without too much effort. 🙂
My daughter and husband made this tonite! He sautéd some orange bell beepers and added it to the dish keeping everything eles the same and it was awesome! Came together quick too. Thanks for the recipe.will make again for sure.
Any sub for the half and half? Would unsweetened almond milk work? If so, same amount? Thanks!
This looks so yummy! Would I be able to substitute 2% milk instead of half and half to make it a little healthier or would that mess with the sauce?
I. think my mouth thinks it is in Heaven. Very yummy!
I made this tonight and it was delicious! I recommend simmering for a while so that the sauce picks up the tomato flavor and color. Yum!
Thank you, Emily, and thank you for the tip!
Can tbis be served as a cold side?
Mmmmm yummm pasta and cheese awesomely amazingly cool gotta try btw cool site found u thru Olga and natashas blogs (olgas flavor factory) and natashas kitchen have a very sweet safe blessed super cool Sunday and summer cheers