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Creamy Tomato Tortellini (One Pan)

Comforting, creamy tomato tortellini made in one pan for a quick weeknight dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 2 9 oz packages refrigerated cheese tortellini
  • 2 tablespoons butter
  • 2-3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 14 fluid ounce can tomato sauce
  • 1 cup heavy cream or whipping cream
  • 1/4 teaspoon Italian seasoning
  • salt to taste
  • black pepper to taste
  • freshly grated Parmesan cheese for serving, to taste

Instructions

  • Heat a large skillet over medium heat and add the butter; melt it completely.
  • Add the minced garlic and sauté, stirring constantly, about 1 minute until fragrant.
  • Stir in the tomato paste, then add the tomato sauce, heavy cream, and Italian seasoning; whisk or stir until smooth.
  • Add the refrigerated cheese tortellini to the sauce (do not pre-boil). Stir to coat the pasta evenly.
  • Reduce heat to medium-low, cover the skillet, and cook 5 minutes; check doneness and cook an additional few minutes if tortellini is still firm.
  • If the sauce becomes too thick while the pasta cooks, add a splash of cream or a little broth to loosen it and continue cooking until pasta is tender.
  • Season with salt and pepper to taste, then serve immediately with plenty of freshly grated Parmesan on top.

Equipment

  • large skillet with lid
  • Measuring cups and spoons
  • wooden spoon or spatula
  • grater (for Parmesan)

Notes

  • Do not substitute lower-fat cream or it may curdle with the tomato acid.
  • Use refrigerated tortellini, not dry pasta.
  • Salt and pepper amounts can be adjusted to taste.
  • Keep an extra splash of cream or broth on hand to thin the sauce if needed.
  • Nutritional info is an estimate and may vary.