Anything that can be made with minimal dishes is a winner in my books. This Creamy Mozzarella Sundried Tomato Basil Spinach Tortellini has a super long name, but is actually very quick and simple to make, and is even more delicious.
We served ours in some Staub Ceramic Small Bowls that can go from into the microwave or oven for reheating, and add a pop of color to your dinnertable. This dish adds an Italian flare to suppertime - you'll want to make this easy dinner again and again!
- 1/4 cup sun dried tomatoes in oil in a jar, drained from oil
- 1 tablespoon olive oil from sun-dried tomatoes
- 3 garlic cloves, minced
- 3 ounces fresh baby spinach
- 1 1/3 cups half and half
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/2 cup mozzarella cheese, shredded
- 6 fresh basil leaves, chopped
- 2 cups uncooked tortellini (10 ounces)
- Grated Parmesan cheese, to serve
Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute.
Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt.
Add chopped fresh basil.
Cook tortellini according to package instructions. Drain, rinse.
Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed.
When serving, top with grated Parmesan cheese.