Tortelloni with Tomato Spinach Cream Sauce
The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
A complaint-free dinner is usually guaranteed when stuffed pastas like tortelloni or ravioli are on the menu. For easy weeknight cooking, turn to Heinen’s refrigerated stuffed pastas for their versatility and quick cook time.
This recipe features Heinen’s tricolor cheese tortelloni, but you can swap in any variety that appeals to you. The cream sauce comes together in the time it takes to cook the pasta and the whole dish is table-ready in 20 minutes or less.
To save time, use a jar of Heinen’s organic Italian herb pasta sauce as the base. Adding a bit of cream cheese and half & half to the sauce adds richness and creates a texture that’s velvety but not too heavy.
Why You’ll Love This Recipe
- It’s family friendly. Consider this dish an elevated spin on pasta night. Kids will love the cheesy filling inside the tortelloni and adults will appreciate the balanced blend of flavors in the tomato-based sauce.
- It’s perfect for weeknights. Heinen’s tricolor cheese tortelloni is a high quality refrigerated pasta that cooks in five minutes, which is just enough time to make the sauce. From start-to-finish, this dish takes no more than 20 minutes to prepare.
- It’s customizable. If your dinnertime crew prefers ravioli over tortellini, feel free to swap it out. You can also use another leafy green in place of the spinach or sneak in any other veggies your family favors.
Tortelloni with Tomato Spinach Cream Sauce
Servings: 4-6
Ingredients
- 2 9 oz. packages Heinen’s tricolor cheese tortelloni
- 1 Tbsp. Heinen's extra virgin olive oil
- 1 26 oz. jar Heinen’s organic Italian herb pasta sauce
- ¼ cup cream cheese
- ¼ cup Heinen's half & half
- 5 oz. container Heinen's baby spinach
- 3 Tbsp. Heinen's grated Parmesan cheese, plus more to serve
- Black pepper
Instructions
- Prepare the tortelloni according to package directions (be careful not to overcook). Drain well and toss with olive oil. Set aside.
- In a large saucepan, bring the pasta sauce to a simmer over medium heat. Reduce the heat to low and whisk in the cream cheese followed by the half and half.
- Fold the spinach into the tomato sauce until it just wilts (it will seem like a lot of spinach but it wilts to a much smaller amount.) Stir in Parmesan cheese followed by a few grinds of black pepper.
- Add the cooked tortelloni to the sauce and gently fold until well-combined. Spoon into bowls and top with additional Parmesan cheese.
