tortellini recipe

This perfect 10 minute Greek cheese tortellini recipe is a simple, last-minute lunch or dinner you can whip up in 10 minutes! Loaded with garlic, herbs, feta cheese, tomatoes,&nbsp;and lemon zest—it’s a burst of flavor and freshness.

10 Minute Greek Cheese Tortellini

cheese

olive oil

garlic (minced)

baby tomatoes

lemon (zested)

herbs (minced

salt and pepper (each)

feta cheese

lemon (juiced)

In a large pot of boiling water, add 1/2 Tablespoon of salt and start cooking the tortellini.

In another skillet over medium heat. Add the olive oil and start sautéing the garlic and tomatoes for 1 minute.

Then add in the lemon zest and half of the fresh herbs. Sauté them for another minute.

Remove the tortellini from the boiling water and reserve a cup of that cooking water, set it aside.

Toss the tortellini with the garlic tomato mixture and add in 1/4 cup of the pasta cooking water. Lower the heat so that the water is simmering, but not boiling vigorously.

Season the pasta with a pinch of salt and pepper.

Add in a few crumbles of feta (about half the amount) and gently toss the pasta together.

If you feel the pasta is dry, keep adding the pasta cooking water 1/4 cup at a time and allow it to cook over low heat to thicken up.

The sauce should be ready in no longer than 3 minutes, and the pasta should be fully cooked.

At that point, turn off the heat, sprinkle the remaining extra herbs, lemon juice and feta cheese on the top and serve.

Cheese filled tortellini are smothered in a savory tomato based cream sauce with healthy spinach stirred right in for a perfect meatless family meal.

Creamy Tortellini with Spinach & Tomatoes

lb cheese tortellini

tbsp minced garlic

spinach

tomatoes

salt

pepper

basil

onion flakes

all-purpose flour

half-and-half

Parmesan cheese

Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.

While the tortellini is boiling, roughly chop the spinach.

Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.

Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.

Cook and stir over medium high heat until the mixture begins to bubble.

In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.

Add the creamy mixture into the the skillet along with the Parmesan cheese.

Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.

Add the drained tortellini and mix together gently.

Serve and enjoy!

Make your entire meal in just 15 minutes! These cheese Tortellini in delicious creamy tomato sauce is a quick and easy dinner recipe that will be perfect for a busy night!

Tortellini in Tomato Sauce

cheese tortellini

unsalted butter

garlic powder

onion powder

red pepper flakes

milk

heavy cream

baby spinach

Parmesan cheese (freshly grated)

In a large pot, boil water and cook tortellini according to the package instructions. Then drain and set aside.

While it’s cooking, preheat a large skillet over medium heat. Add 2 tbsp butter, 3 tbsp all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, and ¼ tsp red pepper flakes. Stir for about 30 seconds.

Then add 1 ½ cups milk and ½ cup heavy cream. Stir and cook until it starts to simmer.

Add crushed tomatoes, stir and cook for about 5 minutes until simmers. Taste and season with salt and pepper to taste.

Add 2 cups spinach and cook for a couple of minutes until it starts to wilt. Stir is ½ cup grated Parmesan cheese.

Add cooked tortellini and stir.

Tender tortellini pasta filled with cheese or spinach is simmered along with Italian sausage in a rich and flavorful sauce to make this Sausage, Tortellini, and Spinach in a Creamy Tomato Sauce.

Sausage Tortellini with Spinach

medium onion, chopped small, about 2/3 cup

garlic

refrigerated tortellini

baby spinach, roughly chopped

Parmesan or Pecorino Romano cheese, shredded ((optional))

Cook and crumble the sausage in a large skillet over medium-high&nbsp;heat. When the sausage has almost browned, add the onion and garlic. Continue cooking for 2-3 minutes until the garlic is fragrant and the onion begins to soften.

Add the tomatoes and the tortellini to the skillet. Stir and reduce heat once the sauce comes to a simmer. Cover with lid and simmer softly until the tortellini is tender about 8-10 minutes.

Add the spinach and stir for 1-2 minutes until it wilts. Stir in the cream. Sprinkle each serving with cheese if desired. Enjoy!

Creamy Tomato and Spinach Tortellini pasta recipe is made in less than 30 minutes and perfect for a quick and easy weeknight meal. The recipe includes cheese tortellini in a creamy homemade pink sauce with spinach, basil, and fresh parmesan cheese.

Creamy Tomato and Spinach Tortellini

refrigerator cheese tortellini s

butter

Tablespoons all-purpose flour

garlic (, minced)

heavy whipping cream

can petite diced tomatoes*

baby spinach leaves (, chopped)

basil leaves (, chopped)

oregano leaves

Salt and black pepper

red pepper flakes (,

Cook tortellini according to package instructions. Drain and set aside.

In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and and onion powder and cook, stirring, for 30 seconds.&nbsp;

Slowly pour in milk and cream, whisking as you pour and stirring until smooth.&nbsp;

Cook, stirring constantly, until mixture begins to simmer.&nbsp;

Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired.&nbsp;

Add parmesan cheese and stir until melted.

Remove from heat. Stir in cooked tortellini.&nbsp;

Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.

Roasted Red Pepper Pasta is an easy weeknight meal made by blending roasted bell peppers into a creamy sauce with tortellini, spinach, and cheese.  

Roasted Red Pepper Pasta

tortellini ((the refrigerated kind), cheese

Tablespoons butter

onion (, chopped)

red bell peppers

chicken broth

salt and black pepper (, to taste)

spinach leaves

parmesan cheese

parsley

Cook pasta according to package instructions. Drain, rinse with cold water, and set aside.

Turn oven to HIGH broil. Place the red bell pepper halves, skin side up, on a foil lined baking sheet. Press them flat with your hand.  Broil on the top rack of your oven for 10 minutes, or until the skins are mostly black. Remove from oven and transfer charred peppers to plastic bag. Close the opening and allow the peppers to steam in the bag for at least 10 minutes.

In the meantime, melt the butter in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes. Transfer the mixture to your blender or food processor. 

Remove the bell peppers from the bag and peel the outer blackened skins off the tops of the peppers--they should slide off easily. Add the peppers to the blender. Process everything until smooth.

Pour the mixture back into your skillet over medium heat. Add chicken broth and season with salt, and pepper. Stir in cream. Stir in spinach. Add the cooked tortellini noodles and toss to coat. Add most of the parmesan cheese (reserving a little for topping in each individual bowl). Sprinkle parsley on top.

This Tortellini with Roasted Pepper Sauce is what we call a simple recipe—all you need is some stuffed pasta and a vegetable. But not only is this recipe simple, it&#39;s also super tasty!

Tortellini with Roasted Pepper Sauce

375 g tortellini stuffed with cheese

red peppers

tsp Balsamic vinegar

tbsp basil (chopped)

Preheat the oven to 375°F.

Cut the peppers into large pieces and brush them with olive oil on both sides.

Cook peppers in the oven for 30 minutes, checking regularly. As soon as the peppers begin to turn black, turn them over and cook on the other side as well.

Remove from the oven and let peppers come to room temperature.

Cut the red peppers into small cubes and mix with garlic, 3 tbsp olive oil, and balsamic vinegar; mix into a puree. Pour puree into a saucepan and simmer for 10 minutes over low heat.

Boil salted water in another saucepan and cook the tortellini for the time indicated on the package.

Drain the tortellini. Just before serving, add the butter to the pepper puree. Mix the tortellini with pepper sauce, top with basil, and serve immediately.

Using store-bought marinara sauce and tortellini makes this Cheese Tortellini Bake a cinch to put together.

Cheese Tortellini Bake with Roasted Broccoli

broccoli

garlic (peeled and sliced)

Olive oil mister

Salt and pepper

Italian seasoning

marinara sauce

mozzarella cheese

Preheat the oven to 400ºF.

Spray a large baking dish with cooking spray. Place the broccoli and garlic in the dish, spray with oil, and sprinkle with salt and pepper to taste. Roast the broccoli for about 20 minutes or until tender and just beginning to brown, stirring occasionally. Don't turn off the oven.

While the broccoli is roasting, cook the tortellini according to the package instructions and drain well. (If you don't drain the tortellini well, the bake will be watery, so make sure it's really dry!)

Add the tortellini to the baking dish with the broccoli and toss with the Italian seasoning and marinara sauce. Top with cheese and bake for about 10 minutes, or until the cheese has melted.

Creamy Ham and Cheese Tortellini uses an easy alfredo sauce recipe with cubed ham, peas, and seasonings to make a 20 minute one-pot meal! 

Tortellini Alfredo Recipe

tortellini

Parmesan cheese (, shredded, plus additional for garnishing)

coarse kosher salt

black pepper

pasta water

peas

red pepper (,

Boil water in a large pot or Dutch oven. Salt well (pasta water should be as salty as seawater). Cook 20 ounces fresh tortellini according to package directions for al dente. Reserve 1/2 cup of the pasta water. Drain well and set aside.

In the same pot, add the 1 1/2 cups cubed ham over medium heat, tossing until browned. Remove to a plate and set side.

In the same pot over medium heat, melt the 1 tablespoon unsalted butter and saute the 2 cloves fresh garlic, stirring until soft, approximately 2 minutes.

Whisk in the 1 cup  heavy cream and 1 cup fresh Parmesan cheese, 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly ground black pepper. Simmer over low heat until it thickens and cheese melts. You might still see little bits- this is the garlic and is fine.

Stir in the 1/2 cup  reserved pasta water and 1 1/2  cups frozen peas, cooking for an additional 1 minute over low heat. Add the ham and tortellini, tossing to coat and reheat.

To serve, top with additional grated Parmesan cheese and crushed red pepper, if desired.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or star ratings.

This is good and easy to make. But my cheese always turns into a big clumpy mess, is there a reason for that? I'm using fresh shredded parmesan.

I made this last night for dinner and it is truly unbelievably delicious! Thank you so much for this amazing recipe.

My family loves tortellini, so I searched for a recipe to use the ingredients I had on hand, this recipe is a winner. All the right flavors were spot on, the red pepper was just the right amount, My husband said several times throughout his servings how good it is. Thank you, I will make this recipe again

Tortellini is our favorite to make! Love the ham in this, perfect for leftovers!

This recipe is delicious! Definitely a favorite weeknight dinner at my house

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