Ingredients
Scale
- 1 package (9 oz) refrigerated or frozen tortellini (cheese or spinach-filled)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil or Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the crushed tomatoes and stir well. Season with dried basil, salt, and pepper. Let simmer for 5 minutes to develop flavors.
- Reduce heat and stir in the heavy cream, mixing thoroughly. Let simmer for another 2 minutes until the sauce becomes creamy. Mix in the Parmesan cheese until melted and combined.
- Add the cooked tortellini to the skillet with the sauce. Toss gently to coat all pasta evenly. Garnish with fresh basil or parsley if desired. Serve hot for a delicious and satisfying weeknight dinner.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- You can add cooked chicken or shrimp for added protein.
- Use sun-dried tomatoes for a more intense tomato flavor.
- Sautéed mushrooms or spinach can be incorporated for extra greens and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg