Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini

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.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 449kcal

Author Julia

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