Frozen tortellini is always in our freezer and if you read my blog regularly, you know that I have several recipes using tortellini. It's easy, versatile, and cheap! Not to mention, a complete husband/kid pleaser. Easy enough for an 18 month old to pick up and eat himself (and subsequently throw on the floor, but we won't go there).
This Creamy Tomato Tortellini Skillet is such an easy twist on regular tortellini with spaghetti sauce with the added benefit of sneaking in some veggies. They'll never know, I swear!
Creamy Tomato Tortellini Skillet
16 oz package frozen cheese tortellini
15 oz can Italian diced tomatoes (with garlic and olive oil)
2 cups fresh spinach, chopped
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cloves garlic, minced
3/4 cup milk
3/4 cup heavy cream
2 tablespoons flour
1/4 cup grated parmesan cheese
Prepare tortellini as directed on package. Meanwhile, combine diced tomatoes (undrained), garlic, spinach, salt, and pepper in a large skillet over medium high heat. Stir occasionally until mixture just begins to boil. In a separate bowl, whisk together the milk, heavy cream, and flour. Pour into the skillet along with the parmesan cheese. Cook until bubbling again, then reduce heat and simmer about 3 minutes until thick. Add cooked tortellini and stir to fully coat with sauce. Remove from heat and let cool 5 minutes to further thicken sauce.