Spinach Tortellini
Lovely cheese tortellini served in a creamy sauce with tomatoes. A delicious and filling meal with a salad.
Ingredients
Serves: 6
- 450g cheese tortellini
- 1 (400g) tin diced tomatoes
- 1 cup chopped fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon minced garlic
- 2 tablespoons plain flour
- 3/4 cup (190ml) milk
- 3/4 cup thickened cream
- 1/4 cup grated Parmesan cheese
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Bring a large pot of water to a boil. Add the tortellini and cook until tender, about 10 minutes.
- While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
- In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through then reduce heat to low and simmer until thick, about 2 minutes.
- Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat and serve.
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Reviews and Ratings
Global Ratings:
(2170)
Reviews in English (1514)
Oh my, but this was good. I did make a few changes (of course). My husband expects MEAT on his dinner plate, so I squeezed the innards out of a couple of large-ish hot Italian sausages and browned it up in a tiny bit of EVOO. Then I added some sliced fresh crimini mushrooms that needed to be used up. My canned tomatoes were the plain, common garden variety, so I threw in some chopped onion and minced garlic. Deglazed the pan with some white wine and used more spinach than called for. An entire bunch, actually. The DH has placed a moritorium on me buying anything new to stuff into my over-burdened freezer, so I had to use a bag of frozen three-cheese ravioli instead of the tortellini. But hey, it's the same thing, only flat, right? Also I didn't have any whole milk, so I had to use non-fat, but it didn't seem to hurt anything. This was fantastic! The sausage and mushrooms gave the sauce a nice beigey color. I'm sure it would have been prettier with the tortellini, but I had to make do. Delicious! Thanks for the recipe! - 30 Jul 2007 (Review from Allrecipes USA and Canada)
I made this for company last night and it was a huge success! I added diced chicken breasts sauteed with garlic, basil, and rosemary in olive oil. For the sauce, I sauteed sliced baby portabella mushrooms with onion and garlic which I added to the tomato mixture. I also added 1/2 cup parmesan cheese, instead of just 1/4 to the sauce - because really, you can never have enough cheese! It could use more spinach than the recipe calls for, so next time I'll make that change - but this was very wonderful and easy and I will definitely be making it again! - 29 Aug 2007 (Review from Allrecipes USA and Canada)
I thought this was very good. I did not use heavy cream, I used FF milk and used a bit of cornstarch to it so the sauce would thicken slightly. I also used fresh basil. I think that gives the dish a nice bright taste. I will make this again. - 23 Jan 2007 (Review from Allrecipes USA and Canada)