Description
This creamy tomato tortellini recipe is so easy to make in one pan for a fast and comforting weeknight dinner with barely any clean-up!
Ingredients
Scale
- 2 (9 ounce) packages refrigerated cheese tortellini
- 2 tablespoons butter
- 2–3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 (14 fluid ounce) can tomato sauce
- 1 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
- Freshly grated parmesan cheese (for serving, to taste)
Instructions
- Step: Add the butter to a skillet over medium heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
- Step: Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir/whisk until it’s nice and smooth.
- Step: Stir in the tortellini (no need to boil it first). Reduce the heat to medium-low and cover the pan and cook for 5 minutes.
- Step: If the tortellini is still a little firm, continue cooking it for another few minutes. If the sauce thickens/reduces too much, add another splash of cream or a little vegetable broth.
- Step: Season with salt & pepper as needed.
- Step: Serve immediately with plenty of parmesan cheese grated over top.
Notes
Use the refrigerated variety of tortellini for this one-pan method. Avoid substituting the cream with lower fat options as they may curdle due to the acidity of the tomatoes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 685 kcal
- Sugar: 9 g
- Sodium: 1210 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 145 mg
Keywords: creamy tomato tortellini, one pan pasta, easy dinner, comfort food