Description
A rich and comforting one‑pan pasta dish featuring cheese tortellini in a creamy tomato sauce—ready in about 25 minutes.
Ingredients
Units
Scale
- 2 (9 oz) packages refrigerated cheese tortellini
- 2 tbsp butter
- 2–3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (14 oz) can tomato sauce
- 1 cup heavy cream
- 1/4 tsp Italian seasoning
- Salt & pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Melt butter in a skillet over medium heat; sauté garlic about 1 min, stirring.
- Whisk in tomato paste, tomato sauce, cream, and Italian seasoning until smooth.
- Add tortellini (no need to precook); reduce heat to medium‑low, cover, and cook 5 min.
- If tortellini isn’t tender, cook a few minutes longer; if sauce thickens too much, stir in more cream or broth.
- Season with salt and pepper. Serve immediately, topped generously with Parmesan.
Notes
- Use refrigerated tortellini—not dry—for best results.
- Pinch of sugar can balance acidity if sauce tastes too tart.
- Leftovers keep 3–4 days in fridge; reheat gently on stovetop or microwave.
- Cream may not freeze well—best eaten fresh.
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 685
- Sugar: 9 g
- Sodium: 1210 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 145 mg