Ingredients
Scale
- 1 15-oz can crushed tomatoes, 425 g
- 1 cup heavy cream, 236 ml
- ½ cup sun-dried tomatoes, packed in oil, roughly chopped, 30 g
- 4 cloves garlic, minced
- ½ tsp each salt, crushed red pepper flakes, oregano
- ¼ tsp each ground black pepper, smoked paprika
- 20 oz-package fresh cheese tortellini, refrigerated; not dried or frozen, 566 g
- ½ cup grated parmesan cheese, 40 g
- 2 handfuls fresh spinach, roughly chopped
- 2 tbsp fresh chopped basil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large casserole dish.
- In the prepared dish, combine crushed tomatoes, heavy cream, sun-dried tomatoes, minced garlic, salt, crushed red pepper flakes, oregano, ground black pepper, and smoked paprika. Mix thoroughly and gently fold in the fresh cheese tortellini.
- Cover the dish tightly with aluminum foil and bake for 30 to 40 minutes until tortellini is al dente.
- After baking, stir in grated parmesan cheese, chopped spinach, and basil. Cover and return to the oven for an additional 5 to 10 minutes. If there's excess liquid, leave it uncovered.
- Serve the dish warm with fresh basil and more parmesan on top, and pair with crusty bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, use fresh cheese tortellini, as dried or frozen varieties may require different cooking times.
Adjust the spices to your preferred heat level, adding more crushed red pepper if you enjoy spicy dishes.
This dish can be prepared ahead of time and baked when you are ready to serve.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 587
- Sugar: 5g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 115mg