An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.

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  • While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.

  • In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.

  • Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Nutrition Facts

400 calories; protein 14.8g 30% DV; carbohydrates 43.9g 14% DV; fat 19.7g 30% DV; cholesterol 78.8mg 26% DV; sodium 885.5mg 35% DV. Full Nutrition

Reviews (1609)

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Most helpful positive review

Rating: 5 stars
07/31/2007
Oh my, but this was good. I did make a few changes (of course). My husband expects MEAT on his dinner plate, so I squeezed the innards out of a couple of large-ish hot Italian sausages and browned it up in a tiny bit of EVOO. Then I added some sliced fresh crimini mushrooms that needed to be used up. My canned tomatoes were the plain, common garden variety, so I threw in some chopped onion and minced garlic. Deglazed the pan with some white wine and used more spinach than called for. An entire bunch, actually. The DH has placed a moritorium on me buying anything new to stuff into my over-burdened freezer, so I had to use a bag of frozen three-cheese ravioli instead of the tortellini. But hey, it's the same thing, only flat, right? Also I didn't have any whole milk, so I had to use non-fat, but it didn't seem to hurt anything. This was fantastic! The sausage and mushrooms gave the sauce a nice beigey color. I'm sure it would have been prettier with the tortellini, but I had to make do. Delicious! Thanks for the recipe! Read More
(502)

Most helpful critical review

Rating: 3 stars
07/02/2010
I came upon this recipe after my original plan for dinner fell through. I was really hopeful but unfortunately for me it tasted extremely bland. Read More
(19)
2312 Ratings
  • 5 star values: 1694
  • 4 star values: 480
  • 3 star values: 108
  • 2 star values: 25
  • 1 star values: 5
Rating: 5 stars
07/30/2007
Oh my, but this was good. I did make a few changes (of course). My husband expects MEAT on his dinner plate, so I squeezed the innards out of a couple of large-ish hot Italian sausages and browned it up in a tiny bit of EVOO. Then I added some sliced fresh crimini mushrooms that needed to be used up. My canned tomatoes were the plain, common garden variety, so I threw in some chopped onion and minced garlic. Deglazed the pan with some white wine and used more spinach than called for. An entire bunch, actually. The DH has placed a moritorium on me buying anything new to stuff into my over-burdened freezer, so I had to use a bag of frozen three-cheese ravioli instead of the tortellini. But hey, it's the same thing, only flat, right? Also I didn't have any whole milk, so I had to use non-fat, but it didn't seem to hurt anything. This was fantastic! The sausage and mushrooms gave the sauce a nice beigey color. I'm sure it would have been prettier with the tortellini, but I had to make do. Delicious! Thanks for the recipe! Read More
(502)
Rating: 5 stars
07/10/2008
I made this for company last night and it was a huge success! I added diced chicken breasts sauteed with garlic, basil, and rosemary in olive oil. For the sauce, I sauteed sliced baby portabella mushrooms with onion and garlic which I added to the tomato mixture. I also added 1/2 cup parmesan cheese, instead of just 1/4 to the sauce - because really, you can never have enough cheese! It could use more spinach than the recipe calls for, so next time I'll make that change - but this was very wonderful and easy and I will definitely be making it again! Read More
(316)
Rating: 4 stars
01/23/2007
I thought this was very good. I did not use heavy cream, I used FF milk and used a bit of cornstarch to it so the sauce would thicken slightly. I also used fresh basil. I think that gives the dish a nice bright taste. I will make this again. Read More
(285)
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Rating: 4 stars
05/09/2005
Lovely! Nice light flavor, although I did make some minor adjustments. I used a plain can of diced tomatoes, and doubled the minced garlic. I left out the onion. I think I would have been safe with even a little more garlic (but I really like garlic). Also, I used milk instead of heavy cream, which should help on the fat and calorie side. I prefer corn starch as a thickening agent (just be sure to cut the amount by half - you'd need twice as much flour to do the same job). I was impressed with the flavor of the sauce, and didn't notice too much of a pink tinge that turned off one reviewer. However, next time, I'll use fresh tomatoes, because I was kinda turned off by the flavor of the canned tomatoes. In all other respects a wonderful and simple dish that looks and tastes like it took forever! Will definitely make again! Read More
(95)
Rating: 4 stars
02/16/2008
Altho I think this needed a lot more cheese, which I did add, we thought this recipe was delish! I also sauteed portabello mushrooms to add to the dish. Because we don't like soggy fresh spinach, I did not cook it in with the sauce, but tossed it in with the pasta at the very end jusy to wilt it. Enjoyed by my whole family Lela and thank you! Read More
(90)
Rating: 5 stars
08/14/2009
This was delicious!! I followed the recipe almost exactly- the only difference was I used italian diced tomatoes with basil garlic and oregano because I didnt have the one specified. Also I used 5 cloves of fresh garlic and minced it up. I think it could have used even more than that. Otherwise I followed everything and it turned out wonderful My hubby loved it and my 1 year old ate a good amount of it too! It was a good way to sneak a veggie into him. I recommend this to everyone to try and will definatly make this again and again. Thanks for the recipe. Read More
(77)
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Rating: 5 stars
09/10/2007
This is a really nice easy recipe that looks beautiful and tastes better than I've gotten in some restaurants. I basically followed the recipe but had no fresh spinach so used half a box of frozen. Everyone loved it! Read More
(53)
Rating: 5 stars
10/16/2007
I have never received so many compliments on a meal before! It was a little runny but I seemed to be the only one who thought so. I think next time I might try adding some shrimp to this everyone said it tasted as though it already had it in it anyway. Great recipe thanks! Read More
(47)
Rating: 5 stars
06/10/2009
My family and I loved this dish...my one year old kept asking for more! It was so simple and it is delicious. I actually didn't have any cream on hand but I had everything else so I just used evaporated milk in place of the cream and it turned out great. I'll definitely make this one again! Read More
(46)
Rating: 3 stars
07/02/2010
I came upon this recipe after my original plan for dinner fell through. I was really hopeful but unfortunately for me it tasted extremely bland. Read More
(19)