Wednesday, July 15, 2015

Cheese Tortellini in Tomato Spinach Sauce

Make this tonight...been in a dinner slump. So glad I had all the ingredients...although I substituted the fresh spinach with frozen. Just microwaved it a bit. Mine did not turn out as red. Perhaps I needed to simmer the tomatoes to break them down more. We'll definitely have this again! yum!

Cheese Tortellini in Tomato Spinach Sauce Recipe
Recipe type: main dish
Cuisine: Italian
Cook time:  
Total time:  
Serves: 6-8 servings
  • 1 (16 ounce) package frozen cheese tortellini
  • 1 (14.5 ounce) can diced tomatoes
  • 1-2 cups chopped fresh spinach
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoons dried basil
  • ½ teaspoon Italian seasoning
  • ¼ cup chopped onion
  • 2 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1½ cup milk
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Mozzarella cheese
  1. Bring a large pot of water to a boil. Add the tortellini, and cook according to package directions. Drain tortellini but do not rinse.
  2. Meanwhile, combine the tomatoes, spinach, and spices in a large saucepan over medium heat. Cook and stir until the sauce begins to bubble.
  3. In a small saucepan, whisk together the flour, milk, and Parmesan cheese. Cook on low heat, stirring, until the mixture starts to thicken.
  4. Add both the tomato spinach sauce and the milk sauce to the tortellini in a casserole dish. Stir to coat, and then top with grated Mozzarella cheese. Bake at 375 degrees for 15 minutes.
  5. Dig in!
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